Today’s Menu: French Inspired Salad Dressing
Whenever I am traveling to Paris or even Quebec I have never once been asked “What dressing would you like with your salad”. The salad always arrives with a similar topping usually a translucent vinaigrette of sorts with or without tiny mustard grains. Just like most french food keeping it simple and familiar is the key to their cuisine.
I can honesty say I never keep store-bought dressings in my fridge. Dressings are so easy to make, the trick is to make more at one time and store it in your fridge for the next few months. Here is my variation of this classic french style vinaigrette. Feel free to add fresh herbs to the recipe if you choose; a sprig or two of tarragon or rosemary work best.
4 tbsp. white wine vinegar
2/3 c. olive oil
1 tbsp. lemon juice
2 tsp. honey
2 tbsp. grainy mustard
1/2 clove minced garlic and reserve other half
1 tsp. sea salt
1/2 tsp ground black pepper
Rub the inside of a small wooden bowl with the reserved garlic half then place it in the bottom. Add the remaining ingredients and whisk well for approx. 2 minutes. Pour into a wide mouth mason jar or dressing bottle. Try to let the dressing sit for 24 hours before serving so the flavors can meld. Store in the fridge for up to 2 months.
Veal Roulade with Spinach, Red Pepper and Provolone Stuffing served with Strawberry Pecan Salad
After Monday night’s meal I was in need of a simple but delicious menu. I decided upon veal knowing it’s quick to cook and doesn’t need a lot of added flavour. Although veal tends to be quite high in fat, the great thing about this recipe is how little meat you need. I opted to serve this dish with an esthetically pleasing salad making it a great dinner for summer patio entertaining.
4, 4 ounce portions veal cutlets
1, 6 0z bag of baby spinach
2 large roasted red peppers (prepared at home or jarred)
4 slices of low-fat provolone cheese
1 clove garlic (minced)
1 tbsp. olive oil
8-10 fresh sage leaves
1 head red leaf lettuce (washed and dried)
7 lg. strawberries (sliced)
1/4 c. whole pecan pieces
1 red pepper (chopped)
Preheat your oven to 400º. Place each veal portion separately on a cutting board and cover with a piece of parchment paper. Using a meat mallet, pound veal cutlet to thin out slightly. Top with spinach and roasted red pepper. Season with S&P and top with provolone (see photo below). Roll up from larger end and pin closed with a toothpick.
Place pecans in oven and let toast. This should take approx. 5 minutes. Remove when done and set aside till cooled and chop.
Place a large skillet over medium heat. Add the olive oil and minced garlic. Saute until garlic is golden brown. Add the sage leaves and increase heat to high. Add the veal roulade portions and sear to golden brown on all sides. Place in oven and let for approx. 15 minutes.
Add your lettuce to a large serving bowl. Top with strawberries, red pepper and chopped pecans. When your veal is ready to serve, toss salad in balsamic dressing.
To serve, cut veal roulade portions on a bias and plate with salad. Enjoy xO