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Sides, Salads, & Dressings
Vegetables are not just for main course dishes, they can also be used as appetizers or as a side. Try one of these recipes in your next meal.
Roasted Eggplant Salad
4 medium eggplants(about 4 pounds)
1 Tablespoon white–wine vinegar
2 Tablespoons fresh lemon juice
2 Tablespoons extra–virgin olive oil
2 Tablespoons vegetable oil
4 Tablespoons minced red onion
2 medium garlic cloves minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced fresh mint for garnish
1 teaspoon minced fresh flat–leaf parsley for garnish
Heat broiler. Prick eggplants several times with the tip of a knife. Broil 3 to 4 inches from heat, turning occasionally, until soft and charred all over, about 30 minutes. When cool enough to handle, remove skin. Place eggplants in a colander set over a bowl; let drain for at least 30 minutes.
Halve eggplants lengthwise; discard seeds. Chop flesh finely, and place in a bowl. Combine vinegar, lemon juice, olive and vegetable oils, onion, garlic, sugar, salt, and pepper. Add to eggplant; mix to combine. Serve at room temperature sprinkled with chopped mint and parsley.
Beets with Ginger
1 1/2 pounds small to medium beets, trimmed and scrubbed (about 3 bunches)
1/2 to 3/4 cup coarse salt
1/2 pound very young ginger, very thinly sliced
Preheat oven to 400°. In a large bowl, toss beets with salt. Spread on a rimmed baking sheet, and bake until tender when pierced with the tip of a knife, 45 minutes to 1 hour. Remove from oven, and let stand until cool enough to handle. Peel, and slice 1/8 inch thick. In a large bowl, combine beets and ginger. Add honey vinaigrette and toss to combine. Serve immediately.
Honey Vinaigrette
1/2 cup red wine vinegar
1/2 cup extra–virgin olive oil
2 Tablespoons honey
In a small bowl, whisk together vinegar, oil, and honey. Store, refrigerated, in an airtight container, for up to 1 week.
Infused Herb Vinegar
Herbal vinegar in jars can be made by taking approximately 1 cup of fresh herbs (basil, tarragon, or thyme, for example) and placing them in a clean quart jar. Heat vinegar just to the boiling point and pour it over the herbs, filling the jar to the top. Seal and store in a cool, dark place for at least three weeks for the fullest flavor. Strain the vinegar into 2 pint bottles and add a fresh sprig of the herb. (Use decorative bottles if you're planning to give these as gifts.)
You can use a single herb in plain white vinegar, or try a medley of herbs in other vinegars (such as cider vinegar or red or white wine vinegar). Here are a few suggestions to get you started, but feel free to experiment and invent your own blends: white vinegar with tarragon leaves, basil leaves, and peeled shallots; sherry vinegar with fresh rosemary leaves, minced horseradish, or chopped dried chilies; red wine vinegar with sage, parsley, and shallots.
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