Salad Dressings go Here ………………..
December 9, 2005 at 5:18 pm #17469
A vinaigrette dressing is flexible.
The usual ratio is 3 parts olive oil to 1 part wine vinegar.
Pour in different oils, such as walnut or hazelnut, and use balsamic or
For a little more flair, add chopped garlic, minced shallots or a little
To each half-cup of dressing, add either 1 to 2 tablespoons crumbled
Roquefort cheese; 2 tablespoons chopped chives or a mixture of 2 teaspoons
chopped parsley, 1/2 teaspoon oregano and a pinch of thyme.
If you add fresh basil, rosemary or tarragon, remove when the herbs
Store in the refrigerator.
1 CUP YIELD
1/2 cup corn oil
1/2 cup olive oil
1/4 cup lemon juice
1/2 tsp. salt
1 tsp. dry mustard
3 shallots, finely chopped
3 sprigs parsley, finely chopped
1/8 tsp. cayenne pepper
Place all ingredients in a blender. Blend on medium speed for 1 minute. Pour on salads, or use as a dip for steamed artichoke leaves.
Serving Size: 6
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1/4 teaspoon red pepper dried, crushed
1/3 cup olive oil
Whisk first 3 ingredients in medium bowl to blend. Gradually whisk in oil. Season with salt and pepper.
3 medium garlic cloves
6 oil-packed anchovy fillets — minced
1/4 teaspoons finely ground sea salt — preferably gray salt
1 tablespoons Champagne vinegar
1 tablespoons Dijon mustard
1/2 tablespoons fresh lemon juice
1/4 teaspoons Worcestershire sauce
1 dash hot sauce (recommended: Tabasco)
1/2 teaspoons fresh coarsely ground black pepper
1/2 cup pure olive oil
1/4 cup freshly grated Parmesan
Mix it all. Serve with good salad greens.
Make the dressing a day ahead and keep it in the refrigerator. It
likes to sit, so the garlic and anchovy flavors can bloom. You can
also make the frico crackers a day ahead and keep them at room
temperature wrapped in plastic.
6 tablespoons canola oil
3 tablespoons lime juice
1 teaspoon chipotle in adobo sauce
1 teaspoon chile flakes
1 teaspoon toasted ground cumin seeds
1 teaspoon dried oregano
1 teaspoon sugar
Whisk together vinaigrette ingredients.
Yield: approximately 2/3 cup
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh or
1 teaspoon dried dill weed
2 teaspoons vegetable oil
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Shake all ingredients in tightly covered container. About 1/2 cup vinaigrette, 1 tablespoon per serving
Dried Cherry Vinaigrette
Makes 1 cup
1/4 C. white balsamic vinegar
1/4 t. salt
1/2 t. black pepper
1/2 T. honey
1 T. dry sherry
1/2 T. minced shallot
1/4 C. chopped flat-leaf parsley
3/4 C. olive oil
1/4 C. dried, pitted cherries
Mix first seven ingredients (vinegar through parsley) in small bowl. Drizzle in oil while whisking. Stir in cherries.
2 tablespoons red wine vinegar
freshly ground black pepper
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil
In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta
cheese together. Slowly whisk in the olive oil. (This can be made in
advance and stored in the refrigerator for up to 5 days.)
Makes 3 cups. Serves 48; 1 tablespoon per serving.
2 or 3 shallots, minced
2 cloves garlic, minced
1 bunch fresh parsley, lg. stems
removed (rinsed and patted dry)
1 tbsp. fresh thyme, leaves removed
from stems, or 1 tsp. dried thyme
1/4 c. basil leaves, or 1 tsp. dried
1 tbsp. fresh oregano or 1 tsp. dried
1 tbsp. Dijon mustard
1/4 c. red wine vinegar
1/2 c. champagne or sherry vinegar
3/4 c. peanut oil
3/4 c. light olive oil
Freshly ground black pepper to taste
Process shallots and garlic in the work bowl of a food processor fitted with a metal blade until minced. Or, thoroughly mince shallots and garlic with a knife and place in a blender. Add parsley, thyme, basil, oregano, mustard and vinegars. Process just until blended. Transfer to covered bowl. Slowly whisk in oils. Add pepper, cover and refrigerate. This dressing keeps several weeks in the refrigerator.
Juice from 1 pomegranate, or 1/3 cup pomegranate juice
1/3 cup arils from 1 large pomegranate (optional)
1/4 cup olive or vegetable oil
1/3 cup red or white wine vinegar
2 tablespoons grated red onion
1/2 teaspoon sugar, or to taste
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
Score 1 fresh pomegranate and place in a bowl of water. Break open the
pomegranate underwater to free the arils. The arils will sink and the
membrane will float to the top. Sieve and put the arils in a separate
bowl. Reserve 1/3 cup of the arils from fruit and set aside. Refrigerate
or freeze remaining arils for another use. Prepare fresh pomegranate
juice. For 1 cup of juice, cut 2-3 large pomegranates in half and juice
them with a citrus reamer or juicer. Pour mixture through a
cheesecloth-lined strainer or sieve. Set the juice aside. In a screw-top
jar or plastic container with tight-fitting lid, combine juice, the 1/3
cup arils, and remaining dressing ingredients. Cover and shake well. Set
aside or refrigerate for up to 2 days before serving.
Makes about 1 cup.
Classic Raspberry Vinaigrette
1/2 cup Raspberry vinegar
1/2 cup Extra virgin olive oil
1/2 cup Fresh basil, chopped,
1/4 teaspoon Sweet basil, dried
Whisk ingredients together in a small bowl. Serve over chilled crisp romaine leaves and thinly sliced tomato. Use as a dressing for fresh cooked beets; add a pinch of ground coriander to the vinaigrette.
makes 1 cup
1/2 cup vegetable oil
1/2 cup raspberry wine vinegar
1/2 cup white sugar
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.
Sake, Pineapple and Ginger Vinaigrette
2 T. ginger, peeled and small diced
1 c. pineapple, small diced
1 T. shallots, small diced
1 fresh lemon, juiced
1 c. pineapple juice
1/4 c. champagne vinegar
1 T. rice wine vinegar
1/4 c. sake, Japanese rice wine
1 c + 1 T. grape seed oil
1 T. sugar
1 t. kosher salt
to taste: white ground pepper corn
1) In a small sauce pan, heat 1 T. grape seed oil, add the shallots and saute until translucent
2) Add the ginger and the pineapple and continue sauteing for two more minutes, or until almost all natural juices from the pineapple have evaporated.
3) Deglaze with the sake and reduce the wine mixture to about half. Combine with the pineapple juice and reduce again to alf.
4) Remove the reduction from the heat and cover. Let the reduction steep for about 30 minutes.
5) Place the reduction into a blender cup and blend for about 2 to 4 munites, or until smooth.
6) Strain through a fine mesh sieve to remove all the fivers from the ginger and the pineapple.
7) Place the mixture pack into the clean blender cup and blend for another couple minutes. Add the vinegars, and slowly add the rest of the grape seed oil.
8) Season the vinaigrette to taste with the fresh lemon juice, fine sea salt, sugar and white ground pepper.
Serve with seafood or light salads.
Vinegar and Oil dressing
1/3 cup vinegar
2/3 cup oil
1 tsp. salt
1 tsp. black pepper
1 tbsp. Dijon mustard
Mix above ingredients in a jar. Shake and pour over salad.December 9, 2005 at 5:27 pm #17470
1/2 cup walnut oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon grated orange rind
1 teaspoon salt
Dash cayenne pepper
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
Whisk together until smoothDecember 9, 2005 at 5:27 pm #17471
Yogurt Salad Dressing
1 cup plain yogurt
1/2 cup mayonnaise
1/4 to 1/2 teaspoon garlic powder
2 teaspoons minced chives
1 tablespoon finely chopped parsley
1 teaspoon lemon juice
Mix all ingredients together. Prepare about 6 hours before using for flavors to blend. Delicious on green salads.
Makes 1 1/2 cups dressing.
This is also good as a raw vegetable dip.
Yogurt Feta Dressing
Yields 1 cup
1 c plain yogurt
2 oz feta cheese, finely crumbled
DirectionsCombine all of the ingredients and keep refrigerated until ready to use.
If it’s too thick, whisk in a bit of milk.
Feta cheese is usually quite salty, but if you’re using one that isn’t, you might want to add a dash of salt to the dressing.
Yogurt feta dressing is great on Greek salad and roasted vegetables. Because it’s so simple, it’s not as good on simple green salads; it needs something “exciting” to accentuate.
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