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| Salad Dressing and Vinaigrette Recipes |
Makes about 1 cup
2 ounces of a domestic blue cheese such as Maytag
1/2 cup of mayonnaise
1/4 cup of sour cream
pinch of grated garlic
1-1/2 teaspoons of red or white wine vinegar
1-1/2 teaspoons of lemon juice
1/2 teaspoon of sugar
salt and pepper to taste
1. Remove and discard any outer lettuce leaves that are soft or damaged. Cut the lettuce into portion sized wedges and remove the core. Rinse under cold, running water, keeping the wedges intact. Drain well and store in the refrigerator until ready to serve.
2. Combine the dressing ingredients and keep cold until ready to serve. The dressing can be made days in advance.
3. Arrange the lettuce wedges on individual plates or a platter.
4. Spoon the dressing over the wedges.
5. Garnish with the bacon and peas.
Greek Salad Dressing
4 tablespoons olive oil
2 to 4 tablespoons red or white wine vinegar, to taste
splash of Kalamata olive juice
1 teaspoon, or to taste, Cavender's All-Purpose Greek Seasoning Blend
Whisk the dressing and rest for a few minutes to hydrate the dried herbs. Whisk again and pour over
the salad. Toss.
Lemon Herb and Walnut Oil Dressing
Makes a little under 1/2 cup
Ingredients
1 clove of garlic, peeled
1 tablespoon of lemon juice
1 tablespoon of white balsamic vinegar
½ teaspoon of stone ground mustard
½ teaspoon of Dijon mustard
½ teaspoon of minced fresh parsley
½ teaspoon of minced fresh thyme
3 tablespoons of walnut oil, or more to taste
6 pitted Kalamata olives, halved
In a bowl, whisk together the first seven ingredients. While continuing to whisk, pour a stream of the oil into the mixture. Stir in the olives.
Maurice Salad Dressing
2 teaspoon of white vinegar
1-1/2 teaspoon of lemon juice
1-1/2 teaspoon of sugar
1 teaspoon juice from a jar of sweet gherkin pickles
1-1/2 teaspoon of Dijon mustard
optional: 1/2 teaspoon of ground mustard
1 cup of mayonnaise
1 tablespoon of minced fresh parsley
1 hard cooked egg, minced
salt to taste
1. In a bowl, combine the vinegar, lemon juice, pickle juice, and sugar.
2. Stir to dissolve the sugar.
3. Add the mustards, mayonnaise, parsley and egg.
4. Add salt to taste.
5. Chill the dressing until ready to serve.
Poppy Seed Dressing or Celery Seed Dressing
Makes 1-1/2 cups
1/4 cup of sugar
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of dry mustard
1/4 teaspoon of pepper
1/3 cup of lemon juice
1 teaspoon of celery seed
1 tablespoon of minced onion
1 garlic clove, grated or pressed
2 tablespoons of honey>
3/4 cup of light tasting oil such as canola or grapeseed
Combine everything except the oil which you stream while whisking or blending in a machine.
Salsa Salad Dressing
To fresh up the taste of the canned tomatoes and balance the spiciness of the jalapenos, add one or more of the following: corn kernels, drained canned black beans, drained crushed pineapple, lemon juice, diced avocado, chopped cilantro or parsley. Use as a salsa or taco salad dressing. Makes about 2 cups.
15 ounce can of petite diced tomatoes
2 tablespoons, or to taste, of jarred chopped jalapeno (Christopher Ranch brand recommended)
1-1/2 teaspoons ground cumin
salt to taste
pepper to taste
optional: see introduction above
1. Drain the tomatoes, reserving the juice for another use. Chop or mash any large pieces. Place in a mixing bowl.
2. Add the remaining ingredients and any of the other ingredients listed in the introduction.
3. Chill until ready to serve.
Vinaigrette Recipes
Vinaigrette is an emulsion of one part vinegar, sometimes a citrus juice, and one to three parts oil which is generally used as a salad dressing or marinade. The ratio of vinegar to oil depends on two things: the acidity of the vinegar and your palate. If the vinegar is highly acid, (enough to choke a horse as Grandma Julie used to day) more oil is needed to balance it. I find French cider, Italian balsamic, Japanese rice and Spanish sherry vinegars to be lower in acid than garden variety American made. Some vinegars are unfiltered and easily recognized by the floating sediment on the bottom, but I can't see the purpose of buying them unless you especially like their taste. If you are using a low-acid vinegar, the vinaigrette can be thickened with French-style mustard or olive oil mayonnaise. Minced shallots are traditional in gourmet-type vinaigrettes, but sweet white onion is equally good. For a hint of garlic, rub the tossing bowl with a cut clove before anything else goes in.
When you are certain of the number of people being served and the amount of produce going into a salad, mix the dressing in the bottom of the bowl, add the hard ingredients - like carrot, chick peas, onion, celery, fennel and even tomatoes, and the layer the greens on top. When it is time to serve, toss well from the bottom up.
Basic Instructions
1. Place the vinegar, shallot/onion and other ingredients (not the oil) in a bowl. Whisk to combine. Whisking continuously, very slowly stream in the oil to emulsify. Season to taste with salt and pepper.
Balsamic Shallot Vinaigrette
2 tablespoons of finely minced shallot
2 tablespoons of aged balsamic vinegar, or to taste
1/4 cup of olive oil
(salt and pepper, to taste)
Cranberry Vinaigrette
1/3 cup fresh cranberries
3 tablespoons of orange juice
1 tablespoon of white wine vinegar
1 teaspoon of Dijon mustard
1/4 teaspoon of salt
1/4 teaspoon of pepper
6 tablespoons of olive oil
(Place cranberries and o.j. in a saucepan over a high heat and bring to a boil. Remove from heat and cool for 5 minutes. Puree and cool to room temperature before continuing with basic method.)
Lemon or Orange Vinaigrette
3 tablespoons of lemon juice or orange juice
1/2 teaspoon of grated lemon zest or orange zest
1 tablespoon of finely minced shallot
1 teaspoon of Dijon mustard
1/2 teaspoon of sugar or honey
1/2 cup of grapeseed oil, canola blend oil, or a light olive oil
(salt and pepper, to taste)
Raspberry Vinaigrette
3 tablespoons of red wine or apple cider vinegar
2 tablespoons of seedless raspberry jam
1 teaspoon of Dijon mustard
4 tablespoons of walnut oil, grapeseed oil, or olive oil
Sherry Shallot Vinaigrette
2 tablespoons finely minced shallot
2 tablespoons sherry vinegar, or to taste
1/4 cup of olive oil
(salt and pepper, to taste)
Traditional Vinaigrette
1/4 cup of vinegar
1/4 teaspoon of dry mustard
2 tablespoons fresh lemon juice
dash of salt
pinch of pepper
optional: garlic clove or powder, fresh or dried herbs*
optional: fresh tomato juices**
3/4 cup salad oil of your choice
* crush dried herbs between your palms
** remove the seedy membrane from fresh tomatoes to a fine mesh strainer. Use a spoon or spatula to push the liquid through the strainer. Discard the seeds.
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