Warm Toasted Garlic and Lemon Vinaigrette and Some of Its Many Uses

Every now and then you realize that you have stumbled upon a culinary workhorse. It may, like in this case, be something that you have been using since the dawn of time. Or, at least since the dawn of your culinary exploration. It may be something that someone shows you and you suddenly realize that it has a multitude of uses.

It will most likely be simple. And, it should be made of things you would normally have on hand. Otherwise, what’s the use if you can’t just whip it up whenever you need it.

I have been using this warm, and impossibly simple, vinaigrette since I discovered the bounty of Provençal markets. It is perfect drizzled over a plate of sliced market fresh vegetables in any season. 

Poppy and I made a warm zucchini (courgette, for all you English folk) and summer squash slaw with some toasted almonds and tomatoes for lunch the other day and it was ‘exactly delicious’, as Poppy told me when asked how she thought it turned out.

Today, I was lucky enough to have five pounds of fresh scallops delivered to my door. I happened to mention it on Facebook and ceviche was suggested by Jason in reply. As today seemed to redefine grey, I thought that was a great idea to liven up the dreary moods moping around ours.

I was about to get into making it when I realized that I didn’t have any lime or any red onion or any fresh coriander/cilantro so I was going to have to wing it. 

I started to cut the scallops and decided to slice them very thinly instead. Then, as I was juicing the lemon, I remembered doing it the other day for the vinaigrette. All of a sudden I was digging a plate out and laying the scallops on it and getting everything ready to make the vinaigrette which was going to be drizzled over these scallops for a pretty decadent little rainy day lunch. Cue blue skies and sunshine.

Over the last few hours, I have decided that the possibilities for this little gem of a vinaigrette are almost endless - warm potato salad, drizzled over figs and goat cheese, a quick topping for a pasta. I think I could go on for a while here. I'd love to know if you find a use for it.

Warm Toasted Garlic and Lemon Vinaigrette

1 large clove of garlic julienned

Juice of 1/2 lemon

1/4 cup extra virgin olive oil

In a pan, heat olive oil. Add garlic and cook until it just starts to brown. This will happen quickly. Be careful not to burn it. Pour in lemon juice and stand back. When mixture starts to boil, this will happen quickly, remove from heat. Immediately drizzle over whatever you are drizzling it over.

Zucchini and Summer Squash Slaw (makes enough for 4 as an ample side dish)

1 medium zucchini

1 medium summer squash

3 small tomatoes quartered, seeded and julienned

1/2 small red onion thinly sliced

Handful of parsley leaves

1/2 cup slivered almonds toasted

Warm Toasted Garlic and Lemon Vinaigrette

Maldon sea salt and fresh ground black pepper to serve

Julienne the zucchini and summer squash or, if you have one, you can use a julienne peeler.

Put the zucchini and squash, tomato, onion and parsley leaves on a large plate or in a salad bowl. Drizzle the warm vinaigrette over. Toss to mix. Sprinkle the almonds almonds and some Maldon sea salt and black pepper on top. Eat.

Fresh Scallop Carpaccio (enough for 4 as a light appetizer)

1/2 pound fresh scallops with the tough ‘catch muscle’ removed

Finely chopped parsley

Fresh ground black pepper

Maldon sea salt

1/2 recipe Warm Toasted Garlic and Lemon Vinaigrette

Slice the scallops in 2-3 mm slices. Arrange on a serving plate, or on individual plates. Drizzle the hot vinaigrette over the top of the scallops. Top with parsley, salt and black pepper. Eat.

Yes, I do realize that there are now three scallop recipes here, here and here now but, hey, this is supposed to be about cooking in Nova Scotia. So, enjoy the bounty before I have to go somewhere else.

Thai (Inspired) Slaw

I find that in the spring I get inspired by Thai flavours. Light and fresh and clean and well, just yummy really. 

At our house, we are also slaw heads. Well, Poppy and I are and we strive to turn Tilly into one and Stephen just eats what is put in front of him for the most part. So, vegetables and salads and slaws reign.

I had some leftover Red Lentil Veggie Burgers and some mango ‘ketchup’ to use up and we had a bunch of stuff that needed eating before we left and it was a beautifully warm spring day out and I really didn’t feel like doing anything inside and this just seemed to jump out of the fridge and cupboards. To boot, I had a very cranky almost four year old and she needed a project. So, I had a helper too.

I spent quite a while in Thailand pre-Poppy and I can be pretty particular about Thai food. But, I have no problem with Thai-inspired as long as it doesn’t try to pass it off as the real thing. So, this is unabashedly Thai-inspired. 

It should have loads of chilli but my main audience for this wasn’t yet four. I wouldn’t mind some sliced right in with the slaw but to make it a little milder, you could blend a little into the dressing. 

It should also have peanuts, not almonds but I was trying to use things up and I did think about going to get some but it was twenty minutes to supper and I wasn’t striving for authentic. 

And the tofu, well, did I mention I was trying to use things up? I wouldn’t normally put smoked tofu in a slaw but it worked here. You could leave it out completely but with it, this slaw becomes pretty much a meal in itself. And, you could use any firm tofu, it doesn’t have to be smoked and would likely be better if it wasn’t.

The dressing emulsifies beautifully with an immersion blender. It would in the jug of a regular blender as well. If you don’t have one, just mince the garlic and ginger. You can mix the ingredients together and strain after a couple of hours if you don’t want the bits in the dressing. You will have more dressing than you need which I don’t think is any hardship because you should find it pretty versatile. It would be pretty good on cold noodles or mixed greens for a quick salad.

This would also be a pretty good accompaniment to just about anything that comes off your barbecue this summer. 

Thai Slaw (serves 6 as a generous side dish)

2 cloves garlic chopped

1inch piece of ginger peeled and chopped

2 tablespoons brown sugar (unless you have palm sugar to hand)

1 1/2 tablespoons fish sauce

4 tablespoons rice wine vinegar (use the unseasoned kind if you can)

4 tablespoons grapeseed oil (or another vegetable oil)

1/2 green cabbage finely sliced

1/3 red pepper (that was all I had)julienned

1/3 yellow pepper julienned

1/2 GIANT carrot (see photo, or 1 medium carrot)julienned

150 grams firm tofu (optional)cut into cubes

Handful sliced almonds (or if you have unsalted peanuts, even better)

Handful chopped cilantro/fresh coriander

Put garlic, ginger, brown sugar, fish sauce, vinegar and oil in a bowl, if you have an immersion blender, or in the blender jug and blend until smooth. 

Put all the veggies on a serving plate or bowl.

Gently saute the tofu, if you are using it, until it starts to crisp up on the outside.

Toast the almonds, or peanuts, if they aren’t already. You can do this in the oven, or in a dry pan on the stovetop.

Sprinkle the tofu, almonds and cilantro on top of the veggies.

Dress with half the vinaigrette. Toss and serve.