We have so many herbs abundantly bursting in the garden right now, and I am always looking for ways to use them up. When I saw this recipe on the website Design Mom recently, I thought I'd give it a try. Bozo #1 lent me a helping hand while we gave it a try yesterday afternoon. He went to the garden, snipped up some parsley and chives, and then he made the dressing mostly by himself...with a little supervision from me.

If you are ever wondering how to get your kids to eat veggies, or new foods...GROW a GARDEN! Even if it's in a container {like we do}. If your child plants the seeds, waters them, watches them grow, and then helps you use them in the kitchen, they will try them.
Bozo #2 declared himself The Parsley Thief, because every time he walks by our parsley patch he grabs a pinch and eats it. I can guarantee you that he would have never done that if the parsley was only found in the crisper drawer of the refrigerator! That's not to say they will love everything they try, but it will certainly increase the chances that they'll try something to begin with.

Needless to say, this salad dressing was a huge hit! Both my boys have eaten twice their usual helping of salad over the past two nights. The recipe makes about 2 cups...plenty for a week's worth of salad. Best of all, it takes minutes to whip up...even for a seven year old. Simply add all of the ingredients to a blender and give it a whiz. That's it! Enjoy!
Some other Salad Dressing recipes you and you're family might love - Italian Salad Dressing | Russian Salad Dressing | Carrot Ginger Dressing | Ranch Dip

Herbed Buttermilk Salad Dressing

{printable recipe}
Yields: about 2 cups
Adapted {barely} from The Gourmet Cookbook

ingredients:
1 cup well-shaken buttermilk
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
1 small clove garlic, minced
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat leaf parsley
kosher salt and freshly ground black pepper, to taste

method:
Combine all of the ingredients in a blender, and blend until smooth. Serve right away, or store in an airtight container, refrigerated, for up to a week.

Bozo Picture of the Week...

My husband and I lived in a Middle Eastern neighborhood in Brooklyn for many years. While there, we fell in love with many of the dishes from the region. Baba Ghanoush, Hummus, Fattoush, Tabbouleh...yum, we loved it all.
In the past, I've always used Mollie Katzen's recipe from the Moosewood Cookbook, and while I do love her recipe too, I like this version as well. I tried this one from Ina Garten's Parties! cookbook a few years ago and I really love it. It's not as traditional as most because tabbouleh typically has very little bulgur wheat, and loads of parsley and mint. In this version the ingredients are more evenly balanced, which makes it a heartier salad. I've adapted it a bit here with only a few minor changes. The recipe will serve eight.

Begin by measuring out a cup of bulgur wheat into a medium bowl. Add a teaspoon of kosher salt. Next, squeeze a 1/4 cup lemon juice into a measuring cup, and add a 1/4 cup olive oil. Add 1 1/2 cups of boiling water to the wheat, along with the oil/lemon mixture and stir. Cover the bowl with a plate, or plastic wrap, and let it sit at room temperature for an hour.

Meanwhile, take some scallions {1 bunch} and chop them. Use the whole scallion...white and dark green parts. Place them in a small mixing bowl. Then mince one bunch of fresh parsley, and one bunch of fresh mint. You should have about 1 cup of each. Add them to the bowl with the chopped scallions.

Next, chop one English cucumber, and add it to the bowl. Lastly, chop 2 cups of cherry tomatoes in half, and add them to the bowl as well.

When the bulgur is done, fluff it with a fork. If there is a little liquid still at the bottom, that is fine. It will help dress the salad. Add all the veggies and herbs to the bulgur, season with some kosher salt and freshly ground black pepper, and mix to combine. Transfer to a serving bowl, and serve. This salad can be served room temperature, or chilled until ready to use. It tastes especially delicious after having some time to sit. Enjoy!
Some other Grain Salad recipes I love - Curried Couscous | Citrus Rice Salad | Bulgur Salad with Wilted Chard & Green Olives | Minted Apricot Couscous | Lentil & Bulgur Salad

Tabbouleh

{printable recipe}
Yields: 8 servings
Adapted from Parties! by Ina Garten

ingredients:
1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
1 bunch scallions, minced
1 cup chopped mint leaves
1 cup chopped fresh parsley
1 English cucumber, unpeeled & diced
2 cups cherry tomatoes, halved
1 teaspoon freshly ground black pepper

method:
Put the bulgur wheat in a medium bowl. Pour the boiling water over it, along with the lemon juice, olive oil, and salt. Stir, cover with plastic wrap, and let stand for 1 hour.

Meanwhile, prepare all the other ingredients. When the bulgur is done, fluff with a fork and add in the scallions, mint, parsley, cucumber, and tomato. Season to taste with salt and freshly ground black pepper. Toss to combine and serve.

Note: This salad tastes even better made ahead of time. Let stand for a few hours before serving, if possible.

Kitchen Tool of the Week...

Salad Spinner.

I love my salad spinner & use it pretty much daily. It's great for washing & drying lettuce greens...also, spinach, arugula, & fresh herbs.
When I find myself in a kitchen without one, I curse the days of having to wash lettuce in a colander & letting it drip dry. Who has time for that?
These spinners, by Xyliss, are my favorites. They have a flat lid, which makes them stack-able & saves on precious cabinet space. I have both sizes. The large one is great for lettuce & the small one, I use for herbs.

Italian Salad Dressing

I've made this dressing several times & every time I do it's a big hit. People are always asking for the recipe. I found it in Martha Stewart Living magazine & I've adapted it a bit here. Usually, I make it for salad. But, today I decided to make it & use half to marinate some chicken breasts for the grill.

Start by adding 2 small, minced garlic cloves to a mixing bowl.

Add 2 teaspoons of sugar,

2 teaspoons of dried mustard,

some kosher salt & freshly ground pepper,

and a 1/4 teaspoon of crushed red pepper flakes.

Then, add 3 tablespoons of red wine vinegar,

and whisk it up to combine.

In a measuring cup, mix a 1/2 cup of extra virgin olive oil & a 1/2 cup of canola oil.

Add the oil in a slow stream, while whisking continuously.

Next, add a 1/4 cup minced fresh basil, 2 teaspoons of minced fresh marjoram, and a teaspoon of minced fresh oregano.

Whisk it up a bit more. Taste the dressing & add some more salt & pepper if necessary.

Pour into a storage jar & refrigerate. This will last at least a week in the fridge.

Italian Salad Dressing

Adapted from Martha Stewart Living
Makes 1 1/3 cups

2 cloves of garlic, minced
2 teaspoons sugar
2 teaspoons dried mustard
kosher salt & freshly ground pepper
1/4 teaspoon red pepper flakes
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
1/2 cup canola oil
1/4 cup finely chopped fresh basil leaves
2 teaspoons finely chopped fresh marjoram
1 teaspoon finely chopped fresh oregano

Whisk garlic, sugar, mustard, red pepper flakes & vinegar in a medium mixing bowl.
Whisk the two oils together & then add to the vinegar mixture in a slow stream, stirring constantly to form an emulsion.
Stir in the fresh herbs & some salt & pepper to taste.
The dressing can be stored in a container for up to a week.

Click here for the printable recipe.