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Aug 11, 2005 01:02 PM

Salad Dressings

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Thanks to my CSA I get lettuce every week. I've exhausted my supply of salad dressing recipes! Please share your own. I'd especially like that classic French shallot vinaigrette, if anybody is familiar with it.

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  1. I'm a big vinaigrette fan, but I'm sure you've already exhausted those recipes.

    A fun, thicker dressing that I adore is as follows:

    1/3 cup plain yogurt
    1 tablespoon fresh lime juice
    2 teaspoons curry powder
    1 teaspoon finely grated peeled fresh ginger
    2 tablespoons sesame/peanut oil
    S+P to taste

    Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. I pulled it from a quinoa salad recipe I'm in love with(Gourmet 2003), but I've found it stands up well with other salads.


    1. Well, this is something completely different, and it is really delicious. (I haven't made it in ages and really should!) It's especially wonderful after a Mediterranean meal - from Paula Wolfert's Web site,

      Orange Lettuce & Walnut Salad
      (Shlada Bellech)

      1 Head romaine lettuce
      3 Navel or temple oranges
      2 tablespoons Fresh lemon juice
      2 tablespoons Sugar
      1 pinch Salt
      1/2 teaspoon Cinnamon
      1 tablespoons Orange flower water
      3/4 cups Walnuts -- chopped

      Wash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed.

      Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled.

      Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water and 2 tablespoons of the orange juice. Blend well, then taste. The dressing should be sweet.

      Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon. Serve immediately.

      Variation: Prepare as above, using 3/4 cup chopped dates and almonds in place of the chopped walnuts.

      From "Couscous and Other Good Food from Morocco" by Paula Wolfert.

      1 Reply
      1. re: miss_mia

        Oooh--Cinnamon and orange flower water--sounds interesting! Thanks for sharing.

      2. If the lettuce is of really good quality, then minimize the dressing: a little olive oil, salt, and lemon juice can be wonderful. considering it's summer, chop some mango into the salad for an insta-dressing.

        1. Here's one that's very sweet but very good. Good with a salad that has fruits, cheese, and nuts, or also an Asian cole slaw type salad:

          1/4 cup vegetable oil
          1/4 red wine vinegar
          1/4 sugar (or less, to taste)
          2 TBS soy sauce (or less, to taste)

          1. Two pesto-based ones:
            1. Lemon juice & evoo in equal quantities, dab of dijon, a big whomp of basil/garlic pesto. Best with Romaine, I think, and pine nuts & grated or shaved parmesan sprinkled over the salad.
            2. Lemon or lime juice, honey, mayo, in about equal amounts. Whisk in a ton of cilantro/garlic pesto. Great with softer lettuces, avocado, oranges, sprouts. Love this with hot foods. (I've posted that one before)