In honor of the return of iceberg lettuce, I came up with a salad dressing that would add a bite to counterbalance the cool crispness of the lettuce.

Then I added horseradish.

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Which is your favorite salsa? Crushed Tomato Salsa, mild Crushed Tomato Salsa, hot Fresh Tomato Salsa, mild Fresh Tomato Salsa, hot Corn and Black Bean Salsa Salsa? Isn't that a dance? View Results  Loading ...

It’s always fun to take the same ingredients and turn them into very diverse products. In my Sauteing & Frying II class, it was almost the same mise en place for each of the dishes. This week, it was salsa for the Game Day Gourmet class. I prepared two versions of tomato-based salsa. The principle for the dishes was to make it thin enough to be used for a dip, dry enough so that it didn’t make the chips too soggy, and to add the heat in layers so that it was flavorful and fiery.

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