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Your independent source for Harvard news since 1898

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Create Your Own Salad with Panache

10.19.11

Spinach Mushroom salad “with Seared Diver Scallops”

Spinach Mushroom salad “with Seared Diver Scallops”

Photograph by Douglas Merriam

Asian Beef salad

Asian Beef salad

Photograph by Douglas Merriam

Beet soup

Beet soup

Photograph by Douglas Merriam

The bar at Vinaigrette

The bar at Vinaigrette

Photograph by Douglas Merriam

Wade designed the look of her restaurant, as well as its food.

Wade designed the look of her restaurant, as well as its food.

Photograph by Douglas Merriam

Erin Wade's farm in Nambé, New Mexico, a hamlet 20 miles north of Santa Fe

Erin Wade's farm in Nambé, New Mexico, a hamlet 20 miles north of Santa Fe

Photograph by Douglas Merriam

Wade raises about 70 percent of Vinaigrette’s produce on her own land, and whatever happens to be thriving inspires her salad creations.

Wade raises about 70 percent of Vinaigrette’s produce on her own land, and whatever happens to be thriving inspires her salad creations.

Photograph by Douglas Merriam

Wade with one of her composting pigs, which recycle all the restaurant’s food waste

Wade with one of her composting pigs, which recycle all the restaurant’s food waste

Photograph by Douglas Merriam

Composting piglets on Wade's farm

Composting piglets on Wade's farm

Photograph by Douglas Merriam

Fresh baby lettuce, ready for its close-up

Fresh baby lettuce, ready for its close-up

Photograph by Douglas Merriam

Wade tends her three-acre garden, with a 1,200-square-foot greenhouse with help from one other gardener.

Wade tends her three-acre garden, with a 1,200-square-foot greenhouse with help from one other gardener.

Photograph by Cynthia Whitney-Ward

At Vinaigrette, Erin Wade’s 68-seat salad bistro in Santa Fe, a good dressing—complete with fresh ingredients—is a must-have accompaniment for her culinary creations. Farmer, chef, and owner of Vinaigrette, Wade ’03 is profiled in Harvard Magazine’s November-December Montage section and shares her secrets for two top-notch salad-dressing recipes below, as well as additional photos (see above) of menu offerings, the restaurant, and life on her 10-acre farm. Whether you are throwing a last-minute dinner party, want to impress your significant other, or crave a gourmet salad for one, Wade’s recipes can help you whip up a perfect dressing.

Champagne Vinaigrette

2 cloves garlic
1 tsp. salt
½ tsp. pepper
¼ cup champagne vinegar
2 tsp. creamy dijon mustard
¾ cup to 1 cup canola-olive oil blend

Combine all ingredients except the oil.  Then add oil in a slow and steady stream, whisking to emulsify.

Cumin Lime Vinaigrette 

2 cloves garlic
½ tsp. salt
¼ tsp. pepper
1 ½ tsp. of cumin powder
¼ cup lime juice
2 tsp. finely diced shallot
1 tbsp. honey
¾ cup extra virgin olive oil

Make a paste with the garlic and salt and then add remaining ingredients, except EVOO. Slowly stream in olive oil, whisking constantly to emulsify.

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Before writing anything down, Robert Kyr composes his works—music and text—“internally,” he says, from start to finish.

Photograph by Kelly James Photography

Composer Robert Kyr embraces love, peace, and nature.

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Click to view more images

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