Ingredients:

• Salt
• 1 T. Vinegar (red wine, balsamic, cider, etc.)
• 3 T. Oil (olive, sunflower, walnut, peanut, canola, etc.)
• Fresh ground black pepper

Procedure:

• Dissolve salt in vinegar
• Add the rest of the ingredients and stir to combine
• Refrigerate for service and whisk the dressing before serving, in order to blend all the ingredients together

Notes:

• Salt doesn't dissolve in oil that well, so that is why it is added to the vinegar in this recipe
• Use vinegar and oil of your choice, whichever would taste good with whatever you're using it for
• Vinegar can be replaced with another acid, such as a citrus juice, in which case use 1/2 oil and 1/2 juice
• Be sure to mix the vinaigrette together to form a temperate emoltion of the oil and vinegar

Additives:

• Any fresh chopped herb
• Mustards
• Garlic
• Diced vegetables, such as sweet peppers, shallots, etc.

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Ingredients:

• 3 Egg yolks
• 1 t. Minced, capers
• 1 T. Fresh lemon juice
• 1 T. Balsamic or red wine vinegar
• 2 to 3 Cloves of garlic, minced
• 2 T. Fresh ground black pepper
• 1 t. Anchovies, minced
• 1 C. Extra virgin olive oil (no substitute)
• Tabasco
• Worcestershire
• Salt

Procedure:

• Place the egg yolks into a large mixing bowl, beat and add the next 6 ingredients and whisk together until blended
• Very slowly pour the oil into the egg mixture whisking with a wire whisk to incorporate the oil into the yolks and to prevent separating
• Season to taste with the remaining ingredients and adjust the thickness with lemon juice, vinegar, or water
• Refrigerate to chill for service and use to form a caesar salad

Notes:

• Adding the oil too fast, or don't whisk fast enough while adding the oil will cause the dressing to split or separate and the oil will not hold and float to the top
• Adjust the thickness of the dressing with a liquid of some sort if it becomes to thick while adding the oil. On the other hand keep adding a little more oil if the dressing is not thick enough
• Use romaine lettuce, garlic croutons, bacon bits, fresh grated parmesan cheese and toss in some dressing, top with some more fresh grated parmesan cheese, to form a caesar salad
• You can also add such items as sliced purple onions and mushrooms to caesar salad
• The invention of the salad is attributed to a Mexican restaurateur - Caesar Cardini of Tijuana. According to daughter Rosa, supplies in the Cardini establishment ran short one holiday weekend in 1924. Papa Caesar experimented and that evening the Caesar salad was born - as were the table-side antics. "Take everything to the table" he said, "and make a ceremony of fixing the salad". Let guests think they're having the specialty of the house". Later, it was voted " the greatest recipe to originate from the Americas in fifty years" by the International Society of Epicures in Paris

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Ingredients:

• 2 Lbs. Potatoes
• 1 Stalks of celery
• 1 Small onion
• 1/2 English cucumber
• 6 Boiled eggs
• 1 C. Mayonnaise
• Salt
• Fresh ground black pepper
• Paprika

Procedure:

• Wash, cook and cool the potatoes with skins on, then peel and chop them
• Place the chopped potatoes into a large mixing bowl
• Wash and dice the next three vegetables
• Add chopped hard boiled eggs and the vegetables to the potatoes, mix in the mayonnaise and season to taste
• Place into a clean serving bowl(s) and sprinkle with paprika
• Garnish and serve

Notes:

• Store this salad under refrigeration until service. Never leave it out at room temperature, because bacteria will grow in the mayonnaise
• Cook the potatoes with the skins on for a much better flavour
• You can also add diced sweet pepper, peas, etc. to this salad
• Can be garnished with a bed of lettuce, sprigs of fresh herbs, onion curls, sliced boiled eggs, etc.

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Ingredients:

• 2 C. Wild rice
• 1/2 Green pepper
• 1/2 Red pepper
• 1/2 Yellow pepper
• 2 Green onions
• 2 Peeled and seeded tomatoes
• 1 Clove garlic, minced
• 2 T. fresh coriander, chopped
• 1/3 C. vinaigrette
• Salt
• Fresh ground black pepper

Procedure:

• Soak rice in cold water overnight, drain, cook, cool
• Dice the vegetables and add to rice
• Add the rest of the ingredients. and season to taste

Notes:

• You can use other ingredients and different dressings
• You can also use converted rice with the wild

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Ingredients:

• 1 C. Celery, diced
• 1 C. Apples, diced
• 1 C. Grapes, halved, seeded
• 1/2 C. Walnuts or pecans
• 3/4 C. Mayonnaise
• Salt
• White pepper

Procedure:

• Mix all ingredients together until well blended
• Season to taste
• Store under refigeration until needed for service
• Serve and garnish

Notes:

• A Waldorf salad is a mixed salad consisting of diced apple and celeriac (celery root) or celery and shelled green (fresh) walnuts, dressed with a tin mayonnaise
• Banana slices are sometimes added
• It is named after the prestigious New York hotel, the Waldorf Astoria
• The name "Waldorf" is also given to a dish of marinated conger eel fillets, floured, grilled (broiled) and sprinkled with melted butter. It is serve with small baked potatoes and a mayonnaise américaine (with mustard and the coral of a lobster or langouste added).
• Serve this salad on a bed of lettuce
• Can be garnish with paprika, sprigs of fresh herbs, celery leaves, apple fans or wedges, etc.
• You can peel the grapes if you like
• Celery root (celeriac) can be used

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