Appetizers, Salads, Dressings, Dips & Salsas

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

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This is a big section because we love little plates, bountiful salads, homemade dressings, dips, and salsas. It’s how we eat both at Claire’s and at home —a little plate of Squash Blossom Pancakes, some Marinated Olives, and Creamy Yogurt Dip with some crostini or pitas, and you have a great meal. Put together Onion-Gruyere Puffs, and serve them with Pickled Eggplant and Ricotta di Natale, and you have a party. Serve a Salad of Baby Spinach, Caramelized Onions, and Roasted

Eggplant with Bruschetta of Beets with Goat Cheese and Truffle Oil for a wonderful summer supper on the back porch. Take along Fancy Pants Pasta Salad to your next cookout. So many of these recipes are great as leftovers, which gives you the opportunity to mix and match for the next day or two for delicious variety. Have fun, use the finest and freshest ingredients you can access, and cook for those you love. You absolutely count, too.