may I try your favorite creamy salad dressing recipe?
- alex8alot May 7, 2007 07:53 PM
Anyone have a favorite creamy salad dressing recipe? I know there are some good bottled ones, but I just prefer to make them at home. As I have committed to a week of salad due to the rash purchase of an enormous clamshell of greens that is occupying the lower third of my fridge, I would like to try something new. And I just can't do the vinaigrette thing.
Check out this month's issue of Saveur. There is an article on salads and some good recipes for assorted dressings, including a killer Green Goddess dressing recipe.
This is my "cheat" creamy garlic dressing. For every cup of Hellmans (or Best) Mayonaisse - no substitutes here. I add one peeled and pressed clove of garlic. A splash of rice wine vinegar and a teaspoon or two of sugar. If I had a nickle for every time I was asked for this recipe...
Also the Green Goddess suggestion is great. It's on-line from the hotel in San Francisco that orignally made it in honor of George Arliss. It's a lot of work, but it's worth it.
Then there's the ubiqutious Thousand Island dressing. Many different versions.
And let's not forget the classic Ceasar Salad dressing. I prefer to use real anchovies, not the tube kind. A creamy lemon dressing might be nice too.
My personal favorite thousand island dressing is in the Fannie Farmer Cookbook. It includes orange juice, lemon juice and dried mustard. No pickle relish. It's fabulous on a chefs salad which includes ham, turkey, hard-boiled egg, swiss and cheddar cheese.
Another dressing you may want to consider is a creamy italian. That's really nice with italian meats and/or olives.
You may want to look into Epicurious and search for creamy salad dressing. There's a lot of different ideas. There's a creamy cucumber that sounds quite good.
Here's a link to a thread with a number of ranch dressing recipes:
Here is a really good Caesar dressing:
In a large wooden bowl, grind some fresh black pepper and add 1/2 tsp. salt. Crush two garlic cloves into the salt/pepper mixture (it's easiest if you use a pestle). Crush well. Add the juice of 1/2 of a fresh lemon, 1 tsp. red wine vinegar, 1 tsp. dijon mustard
and 3/4 tsp. worcestershire sauce. Mix together with garlic, etc. Add the yolk only of 1 egg and mix thoroughly. Slowly whisk in 4-5 tbsp. of canola oil followed by the same amount of extra-virgin olive oil. Whisk together thoroughly. Taste...add more oil
if required. Add parmesan cheese to taste. Add anchovies as garnish. This makes enough dressing for 1 large caesar salad or two smaller ones.
As for Thousand Island, I don't really have exact proportions, but mix about twice as much mayo with a combo of ketchup/chili sauce. Mix in a small amount of chopped onion, chopped dill pickle, lemon juice, and season with salt, pepper and dill if desired.
great idea, although i can't get fage. Perhaps I will just strain some yogurt.
Yes, i did try epicurious, but I find that salad dressing is one of those things that people ALWAYS tweak at home, and it is those variations that I like. I always enjoy other people's homamde salad dressings the most and usually, they proudly admit to their own touch to a particular recipe.
Another favorite ... Parmesean/black pepper dressing. Mayo/sour cream (about 50:50), lots of freshly grated parmesean (I most often use Pecorino Romano), a bit of milk (or buttermilk) and lots of freshly cracked peppercorns, a pinch of sugar. It's great. I haven't bought a bottle of dressing in years. I always make 'em up fresh for each salad. Not a big bother when you get used to it. Some interesting salad additions: arugula, cilantro, dried cranberries, oven-toasted pine nuts, mandarin orange sections (canned are okay), smoked oysters, artichoke hearts (not the ones in olive oil), pepperoncini pieces, tiny snippets of lemon peel, beets (roasted is best), wasabi peas, roasted asparagas, garbanzo (chick peas) beans ... go crazy. The more ingredients, the better.
Here's a GREAT one I recently discovered. It's easy, and so tasty that I often stop by the fridge and pour a bit in a spoon, just by itself. It's vegan, which is a bonus, but note that I'm not even a vegetarian, and I love this stuff. I'll post the original amounts, though I always add a LOT more lemon juice and some more garlic, plus usually a dash of MSG... it really seems to finish it off, make it more.... full-tasting. It was billed as "caesar" dressing, but I don't know that I'd call it that. Just blend together:
1 cup unsweetened soymilk
3 cloves garlic
1/2 cup raw or roasted cashews
1/2 tsp. ground black pepper
2 tbsp. lemon juice
1 tbsp. dijon mustard
1 tsp salt
I use either my homemade yogurt or homemade mayo and add flavors like wasabi, mustard, peanut oil & shoyu, or chili. Add salt, pepper, to taste.
3 tbs tahini paste
juice of one lemon
one clove of garlic, minced (or garlic powder if lazy)
1 tbs olive oil
salt & pepper
*if too thick, add a bit of cider vinegar or water*
I like this dressing a whole lot. It is a close-enough approximation of a caesar dressing for vegans/vegetarians as well. You can add a bit of sesame oil if you want to highlight the sesame flavor, otherwise it's pretty mild compared to the lemon & garlic.