New Hampshire Bowl and Board Salad

Late summer favorite from Webster

Ingredients:

• 6 tablespoons olive oil
• 2 tablespoons minced green onion
• 2 teaspoons Dijon mustard
• 1/2 teaspoon sugar
• 1 Granny Smith apple, peeled, cored, and sliced
• 6 large Belgian Endive (wipe, don't wash!)
• 2-3 tablespoons coarsely chopped walnuts
• 2-3 tablespoons finely cubed Roquefort cheese
• freshly ground pepper

Instructions:

Combine oil, onion, mustard, sugar and apple in a salad bowl and whisk until thoroughly blended. Place the endive leaves into the bowl, then sprinkle with walnuts, cheese and pepper to taste. Chill. Just before serving, toss the salad. Arrange the leaves on a platter or plate and then "load" them with the mixture.

Notes: The leaves of Belgian endive are shaped like small, oblong scoops and are ideal for holding a bite of something as savory and scrumptious as this fruit, cheese and nut mixture. Salt and pepper to taste.

Little House Salad

Hopkinton New Hampshire

All of these wonderful ingredients are small-diced and tossed lightly together at the last minute for a truly satisfying summer salad.

• 1 cup diced grilled chicken breast
• (marinated with lemon juice and olive oil, and thoroughly cooked)
• 1 cup diced seedless cucumber
• 1 cup diced fresh tomato
• 1/2 cup diced cooked bacon
• 1/2 cup diced red onion
• 1/2 cup crumbled gorgonzola cheese
• 1 diced fresh, ripe avocado
• 2 cup shredded Romaine lettuce

Prepare all of the above ingredients several hours before your party, including the dressing, and then it can be tossed together at the last minute in a wooden bowl.

Dressing

• the juice of 1 large lemon
• 1/4 cup of extra virgin olive oil
• 2 teaspoon of Dijon mustard

Colebrook New Hampshire salad dressing

French salad dressing

Home made recipe you won’t find anywhere but near the Canadian border, not even Vermont. Much better than store bough French on your home grown greens

Ingredients

• 1/2 cup olive oil
• 1/4 cup cider vinegar
• 1/2 cup ketchup
• 1/3 cup chopped onion
• 1/2 cup maple syrup
• 1 teaspoon salt
• 1 teaspoon chopped garlic
• 1 teaspoon paprika

Directions

Place all the ingredients into your blender. Blend on high speed for 1 minute. Serve immediately, or refrigerate.

Portsmouth New Hampshire Salad Dressing

Cranberry vinaigrette salad dressing

Close to Maine the Maine border but twice as good on a bad day

• 1 can jelly cranberry sauce
• 1 cup lemon juice
• ½ cup sugar
• 2 ½ cups cooking oil
• 21/2 teaspoons dry mustard
• ½ teaspoon salt, ½ teaspoon pepper

Directions

Blend all ingredients in blender (not cranberry sauce). Fold in cranberry sauce gently with whisk until blended. Makes 1 quart keep refrigerated

Conway New Hampshire Salad Dressing

Pumpkin salad dressing from Conway New Hampshire

Fall foliage favorite in the White Mountains.

Ingredients

• 1-1/2 cups sour cream
• 3 cups pumpkin
• 1/4 cup red wine vinegar
• 1/8 cup garlic powder
• 1/8 cup of honey
• 1-1/2 cups mayonnaise
• 1/2 cup Dijon mustard
• 1/8 cup white wine
• Pinch of salt/pepper
• 1 chopped onion (optional)

Mix all ingredients until smooth.

Concord New Hampshire Salad Dressing

Maple mustard Vinaigrette from Concord New Hampshire

We feel almost as strongly about our maple syrup as we do our first in the nation status presidential primary status. I toss with bagged, washed salad greens just before serving. Yields about 3/4 cup (serving size: 1 tablespoon).

Ingredients

• 1/3 cup maple syrup
• 2 tablespoons finely chopped shallots
• 3 tablespoons whole-grain Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon canola oil
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt

Preparation

Combine all ingredients in a medium bowl, stirring with a whisk.