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Your independent source for Harvard news since 1898

Arts

Create Your Own Salad with Panache

10.19.11












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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Bob Dylan in 1965. Already, the classical world was starting to influence his writing.

Photograph from Granger

Harvard classicist Richard Thomas on Bob Dylan

Maureen Freely

Photograph by Andre Avanessian

Found in Translation

John Wang’s installation “100+ Years at 73 Brattle,” winner of Radcliffe’s biennial art competition 

Photograph by Kevin Grady/Radcliffe Institute

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