Posted July 15, 2014

Summer is in full swing now and here at Vigo, we know a great way to cool off is with delicious, refreshing salads. So we gathered a list of our favorite salad recipes for you to share with your friends and family this summer!

Caesar Salad Dressing

Chris Hart

Ingredients

  • 1 teaspoon Alessi Garlic Puree
  • 1 teaspoon Alessi Anchovy Paste
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire
  • 1 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • Alessi Sea Salt and Ground Black Pepper, to taste
  • Romaine lettuce, torn
  • Croutons

Directions

In a medium bowl combine garlic, anchovy paste, lemon juice, Dijon and Worcestershire. Add mayonnaise and whisk until evenly blended, then stir in cheese. Season with salt and pepper to taste. Serve over chilled lettuce and crispy croutons.

Alessi Honey Balsamic Vinaigrette

Chris Hart

Ingredients

  • 1/4 cup Alessi White Balsamic Reduction
  • 1 tablespoon lemon juice
  • 3/4 cups Vigo Extra Virgin Olive Oil
  • 1 tablespoon honey
  • Alessi Sea Salt and Ground Black Pepper, to taste

Directions

In a small bowl, combine vinegar and lemon juice.

Whisk in olive oil until fully combined, and add honey. Season vinaigrette with salt and pepper

Let stand up to 30 minutes. Whisk immediately before serving, if necessary.

Baby Arugula Salad with White Balsamic Pear Vinaigrette

Chris Hart

Ingredients

  • 4 cups tightly packed baby Arugula
  • 1/4 cup dried cranberries
  • 1/4 cup dried apricots, sliced in half
  • 1/2 cup Vigo Feta Cheese, crumbled
  • 1 pint Grape tomatoes
  • 1 cup cucumber slices
  • 1 cup candied walnuts
  • 5 ounces Alessi Pear Infused White Balsamic Vinegar
  • 1/4 cup light corn syrup
  • 2 tablespoons honey
  • 2 ounces grape seed oil
  • Alessi Sea Salt, to taste
  • Cayenne pepper, to taste

Written by: Chef Scott Bebell of Guppy's

Directions

Mix Vinegar, corn syrup, honey, salt and pepper in a mixer. Add oil slowly until incorporated, then refrigerate.

In a large bowl, place the Arugula and 1/2 cup of vinaigrette. Add the rest of ingredients and toss well.

Caesar Antoninio Dressing

Ingredients

  • 1 large egg
  • 1 teaspoon Alessi Dipping Spices
  • 1 tablespoon Alessi Black Pepper
  • 2 teaspoons Alessi Garlic Puree
  • 2 teaspoons Worcestershire sauce
  • 5 whole Vigo anchovies
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon granulated garlic
  • 1 ounce water
  • 3 ounces Vigo Feta Cheese
  • 3 ounces Vigo Extra Virgin Olive Oil
  • 3 ounces canola oil

Written by: Chef Doug Bebell of Mystic Fish

Directions

Using a food processor, add the first 9 ingredients. Process on low and then slowly add both oils through the opening until well blended.

Next add the feta and finish mixing.

Dressing will hold in the refrigerator for up to 14 days.

Greek Salad

Ingredients

  • 1 head of lettuce
  • 1 tomato, cut into wedges
  • 8-12 Vigo Greek Peppers
  • 12 Vigo Greek Olives
  • 1 small red onion, thinly sliced
  • Vigo Feta Cheese, crumbled
  • 4-6 Vigo Anchovy fillets
  • 1/2 cup Vigo Extra Virgin Olive Oil
  • 2 tablespoons Vigo Red Wine Vinegar
  • Dash Vigo Oregano
  • 1 cup prepared potato salad (Optional)

Directions

Tear lettuce into bite-sized pieces. Place potato salad in the bottom of a large salad bowl.

Arrange tomato wedges, peppers, olives, onions, feta and anchovies over top of lettuce.

Season with oil, vinegar, oregano and salt and pepper. Toss and serve

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