Bon Appétit

Warm Weather is Here

By Scarlett Cook

Warm weather has brought local veggies and fruits. So let’s make cool and easy salads. These recipes can be used over green salads and veggies. You know the latest big topics is to eat more plant-based food. For a hearty fare top the salad with chicken or seafood. Try one of these dressings on your favorite salad and you just might have a new favorite one.

Tarragon Vinaigrette Makes 1 cup

1 Green onion chopped 1 Teaspoon Dijon mustard Pinch of sugar 3 Teaspoons fresh lemon juice 3 Teaspoons tarragon or white wine vinegar 3 Tablespoons chopped fresh tarragon 3/4 Cup virgin olive oil Salt & Pepper to taste

In a medium bowl combine all ingredients except oil and salt and pepper. Whisk in the oil. Season with salt and pepper. Dressing will keep in the fridge for 2 weeks. Pour over a green salad that has tomatoes. Tarragon goes well with them. Buttermilk Horseradish Dressing Makes 1 Cup

1/2 Cup buttermilk 1/2 Cup sour cream 1 1/2 Tablespoons horseradish or to taste 2 Medium garlic cloves 1 1/2 Tablespoons fresh lemon juice 1/2 Cup chopped fresh parsley Pinch of sugar 1 Teaspoon lemon zest Salt & freshly ground black pepper

Combine all ingredients except zest and salt and pepper. Blend until smooth. Transfer to a bowl and add remaining ingredients. Dressing will keep in fridge 5 – 7 days. This dressing is also delicious on a baked potato instead of butter or sour cream.

Roasted Red Pepper Vinaigrette Makes 1 cup

1 Large red bell pepper 2 Large garlic cloves 2 Teaspoons balsamic vinegar 1 Teaspoon fresh lemon juice 1 Teaspoon salt Dash of Tabasco sauce or to taste 3/4 Cup virgin olive oil Freshly ground black pepper

Peel, half and core the red pepper. Put all ingredients except oil and black pepper in a blender. Blend until smooth. With blender on low speed add the oil slowly until the dressing emulsifies. Pour into a bowl and season with black pepper. Dressing will keep in the fridge for 2 weeks. This is delicious on a spinach salad with feta, olives and walnuts. It is also good as a dip for toasted French bread. Caesar Dressing Makes 1 cup

3 Medium garlic cloves 2 teaspoons Dijon mustard 4 Tablespoons fresh lemon juice 2 egg yolks or substitute 1/2 teaspoon of heavy cream and a tablespoon Parmesan cheese Dash of Worcestershire sauce or to taste 6 Anchovy fillets, finely chopped 1 Tablespoon grated Parmesan cheese 3/4 Cup olive oil Salt & pepper to taste

Combine all ingredients except oil in a blender. Mix well and add the oil in a steady stream until dressing emulsifies. Dressing will keep refrigerated for 5 – 7 days. Pour this over a Romaine salad with cooked and chilled shrimp and serve with garlic bread and a cheesecake and you have a wonderful light meal for lunch.