The Stone Pipe Inn Salad Recipes

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STONE FRUIT AND TOMATO SALAD



Stone Fruit and Tomato Salad image

Peaches, plums, tomatoes, and cherries are tossed in a zesty blend of parsley and lemon juice in this easy salad recipe.

Provided by VirginiaWillis

Categories     Fruit Salads

Time 15m

Yield 4

Number Of Ingredients 11

1 fresh peach, chopped
2 plums, pitted and chopped
1 cup chopped tomato
1 cup pitted and halved cherries
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon lemon juice
1 clove garlic, minced
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil

Steps:

  • Stir together peach, plums, tomato, cherries, parsley, lemon zest, lemon juice, minced garlic, salt, and black pepper in a large bowl until combined. Let stand at least 5 minutes to allow flavors to blend. Drizzle with olive oil and stir to combine.

Nutrition Facts : Calories 89 calories, Carbohydrate 13.8 g, Fat 3.9 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 126.1 mg

THE OSPIDILLO CAFE ITALIAN SALAD DRESSING



The Ospidillo Cafe Italian Salad Dressing image

I always offer two dressings on the table here at The Ospidillo Cafe; The Stone Pipe Inn Salad Recipe #136181 and this one. When I place salads on the table, my guests typically query, "Where's that good salad dressing that you make?" I just point to the two carafes and about half take one and half take the other; they taste nothing alike.

Provided by Bone Man

Categories     Salad Dressings

Time 1h20m

Yield 3 cups

Number Of Ingredients 12

1 1/4 cups extra virgin olive oil
1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup water (prefer spring water)
2 tablespoons Hellmann's mayonnaise
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
2 teaspoons Italian spices (see directions)
1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon prepared yellow mustard
1/4 teaspoon cracked black pepper

Steps:

  • Blend all ingredients in a mixer for 20 minutes. (I use a KitchenAid mixer on speed setting number 2).
  • Refrigerate for at least 30 minutes before serving.
  • When dressing gets too cold it will solidify somewhat, due to the olive oil, so allow it to set out 1/2 hour or so if this happens.
  • Also, I prefer to use Tupelo honey when I have it available which is much higher quality in flavor than regular clover honey.
  • For the Italian spices, I use 2 teaspoons of Dee514's Italian Blend Spice Mix Recipe #38293. Here it is:
  • 2 tablespoons basil, 2 tablespoons marjoram, 1 tablespoon garlic powder, 1 tablespoon oregano, 1 tablespoon thyme, 1 tablespoon rosemary, 1 tablespoon crushed red pepper flakes.

Nutrition Facts : Calories 1198.5, Fat 129.6, SaturatedFat 15.6, Cholesterol 2.5, Sodium 946, Carbohydrate 13.5, Fiber 0.1, Sugar 10.9, Protein 0.3

STONE FRUIT CAPRESE



Stone Fruit Caprese image

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that's it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They're similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

Provided by Ali Slagle

Categories     brunch, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix)
1 tablespoon lemon juice, plus more as needed
2 teaspoons granulated sugar, plus more as needed
Flaky sea salt
8 ounces fresh mozzarella, at room temperature
About 20 basil or mint leaves, or a combination, torn if large
2 tablespoons extra-virgin olive oil, plus more as needed
Freshly ground black pepper

Steps:

  • Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you've eaten.
  • Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck in the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry, add a little more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

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