Sunset 2015. pair with crisp rosé – pinot noir vin gris

Great dressing for 1½ LBs salmon & wild rice salad.(1 C cooked wild rice, ½ C cooked fried or roasted black quinoa, 1 Qt water cress, ¾ C thin sliced radishes, ½ C thin sliced red onion,¾ C flat leaf parsley leaves, ½ C Basil leaves, ½ C cilantro sprigs, ¼ C dill sprigs.)

Dressing Ingredients  – mix together in order:

  • ½ tsp each: ground fennel seeds, ground coriander, ground cumin, chopped fresh rosemary.
  •  ¼ Cup each: chopped chives, chopped flat leaf parsley.
  • 1 TB sherry vinegar
  • 1 tsp each: kosher salt, light brown sugar, garlic clove,
  • ¼ tsp red chili pepper flakes
  • Whisk in 1 C olive oil
  • Add 1 C chopped roasted pistachios

keeps up to 3 days, tight seal


WSJ Nov 2014 Cod recipe serves 8. 25 min prep. 500º Oven

Tomato Caper Vinaigrette – makes 8 Cups!

In a small bowl whisk together:

  • 1 C olive oil
  • finely grated zest of 2 lemons
  • juice of 4 lemons
  • finely grated zest and juice of 1 orange
  • ¼ C salted capers (previously soaked 1 hour and rinsed, drained)
  • ¼ C julienned basil
  • 2 large shallots thinly sliced
  • 2 pints (4 C) cherry tomatoes quartered
  • 1 small bulb fennel trimmed, thinly sliced

Let sit 30 min to 5 hours before serving, do not refrigerate.


ROASTED COD – place baking sheet on top rack in oven.

  • 4 LB piece of skinless cod fillet, rub with ¼C olive oil. Season with salt & pepper.

Remove hot baking sheet from oven, quickly lay fish on it (it will sizzle).

Bake until fish is flaky, juices run white (not clear) 15 min.

Transfer fish to platter, drizzle with pan juices, spoon tomato caper vinaigrette over fish.

  • Scatter ¼ C  roughly chopped parsley and/or chives over top.


NOTES: can use halibut, 400°, 10 min top rack.

Vinaigrette Walnut oil

November 20, 2014

WSJ Nov 2014 Makkes ¾C.

Whisk together:

  • 1 TB sherry or dark balsamic vinegar
  • 1 clove garlic finely minced
  • ¼ tsp each salt , pepper
  • 1 TB grainy mustard

Let sit until salt dissolves and garlic softens, 15 min

  • Slowly add ½C walnut oil.


WSJ Nov 2014.  make ahead while dinner is cooking, let sit 30 min or more.

This is a classic basic recipe. The secret is to make it fresh. Basic portions: 3 parts oil to 1 part vinegar (light vinegars like champagne/rice need less oil)

Let shallots sit in vinegar and salt then add oil.

  • ¼ tsp fine sea salt
  •  1/8 tsp pepper
  • 1 Tb Dijon mustard (optional)
  • 1 small to medium shallot finely minced
  • ¼ C vinegar (either white balsamic or red or white wine vinegar)

Mix above ingredients together, let sit until salt dissolves and shallots soften about 15 min.

Then add olive oil slowly, whisking until emulsified.

  • ¾ C olive oil

Evelyn’s Salad Dressing

February 5, 2012

Makes 1 Cup

  • 1/3 C lemon juice
  • 1/3 C catsup
  • 1/3 C salad oil
  • tsp vinegar
  • dash worcestershire
  • pressed clove garlic
  • s & p
  • dash sugar

Notes: use a little orange juice with or instead of lemon juice.