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Thursday, June 18

Salad dressings

This list will be updated as I test new recipes. Suggested accompaniments include salad greens, tomatoes, fresh fruit, smoked fish, cooked chicken, and whatever else might tickle your fancy.

Classic vinaigrette

Vinegar, red wine
2 tablespoons
Mustard, Dijon
2 tablespoons
Salt, kosher
½ teaspoon
Pepper, freshly ground

Oil, olive
1/3 to ½ cup
  1. Whisk the vinegar together with the mustard, salt, and pepper.
  2. Gradually whisk in 1/3 to 1/2 cup oil.
Roasted garlic

Garlic, top removed
1 head
Oil, olive
Drizzle
Parmesan, grated
3 tablespoons
  1. Wrap the garlic in foil, and roast at 400F until tender, about 35 minutes.
  2. Cool, then squeeze out the cloves.
  3. Make the classic vinaigrette, adding the garlic and cheese.
Basil-walnut

Oil, olive
¾ cup
Walnuts, toasted
3 tablespoons
Lemon juice
3 tablespoons
Basil
1 cup
Garlic
1 clove
Salt, kosher
1 teaspoon
  1. Blend the oil, walnuts, juice, basil, garlic, and salt in a blender.
Miso-ginger

Miso paste
2 tablespoons
Ginger, peeled, grated
4 tablespoons
Lime juice
2
Garlic
2 cloves
Scallion, chopped
1
Sriracha
1 teaspoon
Sugar
½ teaspoon
Oil, vegetable
½ cup
  1. Blend miso paste, ginger, juice, garlic, scallion, Sriracha, and sugar in a blender.
  2. Gradually blend in oil.
Creamy caper-herb

Mayonnaise
2 tablespoons
Mustard, Dijon
2 tablespoons
Vinegar, red wine
2 tablespoons
Shallot, minced
1
Capers, chopped
2 tablespoons
Scallions, chopped
1 tablespoon
Parsley, chopped
1 tablespoon
Tarragon, chopped
1 tablespoon
Salt, kosher
½ teaspoon
Olive oil
½ cup
  1. Whisk the mayonnaise, mustard and vinegar with the shallot, capers, scallions, parsley, tarragon, and salt.
  2. Gradually add the oil.
Cajun scallion

Egg, pasteurized
1 large
Mustard, Creole
2 teaspoons
Vinegar, white
2 teaspoons
Cajun seasonings
½ teaspoon
Oil, vegetable
½ cup
Scallions, chopped
¼ cup
  1. Blend the egg, mustard, vinegar, and Cajun seasonings in a blender.
  2. Gradually blend in the oil.
  3. Add the scallions, and pulse to combine.
Red raspberry

Vinegar, raspberry
2 tablespoons
Shallot, chopped
1
Honey
1 teaspoon
Mustard, Dijon
1 teaspoon
Salt, kosher
½ teaspoon
Oil, olive
1/3 cup
Raspberries
½ cup
  1. Blend the vinegar, shallot, honey, mustard, and salt in a blender.
  2. Gradually add the oil.
  3. Add the raspberries, and pulse to combine.
Carrot-ginger

Carrot, chopped
1 large
Vinegar, rice
2 tablespoons
Ginger, peeled, chopped
2 tablespoons
Sugar
1 teaspoon
Soy sauce
1 teaspoon
Sesame oil
1 teaspoon
Salt, kosher

  1. Cook the carrot in boiling water until it is soft; reserve 1/2 cup of the cooking water, then drain.
  2. Purée the carrot, reserved water, vinegar, ginger, sugar, soy sauce, and sesame oil in a blender.
  3. Season with salt to taste.
Avocado-wasabi

Avocado, halved
1
Wasabi paste
1 ½ teaspoons
Vinegar, rice
3 tablespoons
Water
3 tablespoons
Salt, kosher
½ teaspoon
Oil, vegetable
¼ cup
  1. Purée half an avocado with wasabi paste, vinegar, water, and salt.
  2. Gradually blend in the oil.

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