Got a good salad dressing recipe?
I think I've had enough of commercial salad dressing and all the junk that's in it, not to mention cost. This is one area where the decent ones are also the priciest.
I basically do the tired but true balsamic vinegar and olive oil otherwise. ..zzzz.....
I know I can easily search this in a multitude of sites, but I'd like first hand experience :)
Thai Style Peanut Dipping Sauce
4 tbsp peanut butter (smooth or crunchy)
2 tbsp salad oil
4 tbsp soy sauce
4 tbsp granulated sugar
4 tbsp distilled vinegar
1 tsp toasted sesame oil
2 tsp Sriracha hot chili sauce (more or less to taste)
1/8 tsp ground coriander
Mix well with whisk.
Serve over hot or cold noodles, spaghetti pasta, pot stickers, Chicken salad, rice or as a spring roll dipping sauce.
Peanutless "Peanut" Sauce Dressing
Good on a Chinese chicken salad.
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce
Combine ingredients. Mix well.
Tastes like a peanut sauce dressing, but has no peanut products.
Ken's Steakhouse Apple Cider Vinaigrette Copycat
1/2 tsp Spiced Cider Apple Flavor Drink Mix powder (sugar-free like Alpine or Mott's)
1/3 cup Vanilla Yogurt (like Dannon)
1/2 cup Mayonnaise
2 tsp Cider Vinegar
Add ingredients to a small mixing bowl. Mix well.
Use on Chicken, Apple & Cranberry Garden Fresh Salad, etc. This salad dressing also served at Burger King.
Makes about 1 cup.
I had a big salad dressing light-bulb moment yesterday. I had made Ina Garten's recipe for Asian Grilled Salmon, which calls for a simple marinade of olive oil, soy, garlic & Dijon. Half is used for a brief marination on the fish and the other half for a drizzle once it's off the grill. We had extra left over, so I thinned it out with more olive oil and tossed greens in that. Awesome! Wonder why I didn't think of this sooner!
I have a few. This first one was posted by someone on the food52 website. I'm hooked.
Equal parts mayo, ketchup, lemon juice, sugar, and horseradish.
This next one is vegan. It's one of the only things I add MSG to, because it really helps the flavor, but you can omit it (it wasn't in the original recipe). I sometimes eat this plain with a spoon.
Blend in blender:
1 cup unsweetened soymilk
3 cloves garlic
1/2 cup raw cashews
1/2 tsp ground black pepper
2 TBS lemon juice
1 TBS dijon mustard
salt and/or MSG to taste
This is a green goddess that's really good as a veggie dip. It doesn't say to, but I think it's more flavorful when you do it in a blender.
1/2 cup mayo
1/4 cup sour cream
1/4 cup heavy cream
1/4 cup chopped green onions
2 TBS chopped chives
2 TBBS chopped Italian parsely
1 TBS (or more!) chopped tarragon
1 TBS lemon juice
1 TBS white wine vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Finally, I just found this one in an old cookbook and haven't tried it yet, but I'm wondering if it's like Dorothy Lynch (which I'm sure is not for everybody). It's from the White Drum Restaurant in Orange, MA, 1950. Includes the salad, so I'll type that in, too. Anyone made anything like this?
dressing (1 qt):
1 can Campbell's tomato soup
3/4 cup vinegar
1/2 cup oil
1/4 cup sugar
1 TBS worcestershire
1 sm onion, chopped
1 green pepper, chopped
1 tsp salt
1 tsp paprika
salad (serves 6-8):
rub bowl with garlic and add:
1 head lettuce, broken in pieces
1 sliced Chinese cabbage
1 unpeeled cucumber in thick slices
raw cauliflower florets
I'm looking forward to trying some of the recipes you guys have posted!
This makes a decent ranch dressing from ingredients I usually have around the kitchen:
USDA School Lunch Ranch Dressing
Makes about 3 cups
1 1/2 cups + 2 Tbsp Buttermilk
2 tsp Lemon juice
1/2 cup + 2 Tbsp (5 oz ) Plain lowfat yogurt
1/4 cup Sour cream
3/4 cup + 1 Tbsp (6 1/2 oz ) Lowfat mayonnaise
1 Tbsp Onion powder
1 Tbsp Garlic powder
1/4 tsp Ground black or white pepper
1/2 tsp Dried chives
1 1/2 tsp Dried parsley
1 tsp Salt
1. Combine buttermilk and lemon juice in a mixing bowl.
Allow mixture to rest for 10 minutes.
2. Using a paddle attachment, blend in the yogurt and
sour cream. Let mixture rest for 5 more minutes.
3. Add rest of ingredients to mixture in mixing bowl.
Mix on low speed for 2 to 3 minutes until blended.
4. Chill at least 12 hours before serving to allow to thicken.
SERVING: 2 tablespoons (1-oz ladle)
YIELD: 25 Servings: 1 lb 10 oz
VOLUME: 25 Servings: 3 cups
Source: USDA 1999 Child Care & School Lunch Recipes
my go to is (i don't measure) but for your sake, 1 spoonful each olive oil and vinegar (red wine or apple cider but feel free to play around with it), a hit of lemon juice (fresh is best), fresh chopped garlic (just a little goes a long way), salt and pepper and then either a few grates of parm cheese or a fork mustard (preferably dijon) whisked together...really just a baseline recipe but i love it. those measurements dresses 2 salads usually, i don't like too much dressing.
In a glass jar I put a teaspoon of Kosher salt a tablespoon of 'Grey' mustard one and a half tablespoons of fresh lemon juice a tablespoon of honey a pinch of lemon zest a pinch of smoked paprika a pinch of celery seeds and fresh ground pepper and two room temperature egg yolks. Screw the lid on tight and shake vigorously for a minute or so. Note: no olive oil. You get a creamy tasty dressing. Use it right away. If you want to adjust the flavor just add a bit of whatever and give it another shake.
Need to add a Caesar dressing I recently discovered and am in love with:
1 head romaine lettuce, outer leaves discarded
1/3 cup Parmesan cheese
4 anchovy filets
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 teaspoon Dijon mustard
2 tablespoons parsley, chopped
1/2 lemon, juiced
1. In large bowl, mash garlic, salt, anchovies, chopped cilantro and mustard with 2 forks to form a chunky paste, season with fresh ground black pepper
2. Crack egg into mixture and beat briefly, add the lemon juice and beat until smooth
3. Slowly add the olive oil while continuing to beat mixture with fork — should be a light, creamy consistency
4. Add the grated cheese mixture and stir to combine
Always thought Ceasar dressing was "complcated" before seeing Anne Burrell (who I usually don't pay any attention to) do an eggless version of yours. I tried it and liked it, but I'm no "ceasar expert". She said that the omission of the raw egg is not noticable and produces a recipe that not only can be made days/weeks in advance, but can also be enjoyed by people who don't eat eggs.
Perhaps you could go eggless for the sake of science and let us know what you think.
re: Bryan Pepperseed
Excellent question.... alas, I have no clue. I use farmer's market eggs, didn't coddle, and had no leftover dressing, so I'm afraid you're on your own.
Should be fine, tho -- at least that's the side I tend to err on.
Making Caesar again tonight, but can't bring myself to leave the egg out. Maybe next time......
I make a pear, gorganzola, walnut salad that I pear with a really simple dressing. I don't usually measure. I heat about 1/2 a cup of maple syrup in a saucepan. Then, I whisk about three tablespoons of cider vinegar with some good oive oil. When the maple syrup has thinned I slowly whisk it into the oil mix....very easy. People love this salad.
(Is that a striking face or what?!! I've never seen a forehead like that!)
kitty, while there are a lot of good ideas on this thread, i must admit that i am surprised to see that the majority of recipes contain sugar and/or mayo/cream and/or onion salt and garlic powder.
Probably because i look to salad to provide a badly needed healthy course for us(i'm def no angel w/regards to healthy), my dressings are not sweet or mayo/cream based.
On this recent gifting thread, if you scroll down 1/2way and look for my name, you will see a few of my vinaigrette recipes. Also, a few that i listed -were not requested, so if you want any of those, let me know.hope they might be helpful:
Yep, I too wasted my money on that pompeii junk!! I thought all red wine vinegars tasted like that & swore not to get anymore, but these folks are saying there are other brands out there that are better. Well, I still would not risk getting a large bottle of anything that said "red wine vinegar".
Hi opinionatedchef, I just wanted to thank you for sharing all those recipes. I just finished reading the thread you linked to so I haven't had a chance to try the recipes yet, but I wanted to take a moment and thank you because I know how much effort goes into posting recipes.
I'm very excited to try them all but Mindy's Mom's Curry Vinaigrette is definitely first on my list!
Thanks again opinionatedchef. Sincerely, Ski_Gpsy
Miracle Whip Salad Dressing emergency copycat
1 cup regular mayonnaise
2 or 3 teaspoons powdered sugar
1/4 teaspoon lemon juice
1/4 teaspoon prepared yellow mustard
dash of paprika
dash of garlic powder
For people that want to cut back on sugar, I've found you can substitute 1/4 to 1/2 a teaspoon of Stevia for the powdered sugar.
Mix well. Use in an emergency then hurry to the store to get more Miracle Whip. ;-)
"Peanut" Sauce Dressing
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce
Combine ingredients. Mix well.
Tastes like a peanut sauce dressing,
but has no peanut products.
I was also going to start asking about salad dressing and found this long-time thread! So many good ideas. I did want to ask about poppy seed dressing. My kids like Brianna's brand and I'd like to try to replicate it -- making it a bit less sweet and saving a bunch of $ in the process. It has canola oil, sugar, water, onions, vinegar, salt, apple cider vinegar, poppy seeds, mustard flour, xantham gum, something untypeable and citric acid. I'm sure I could play around with those ingredients, but does anyone have an actual recipe? And the weird thing is -- it's white. What would make it white? The mustard flour? (what is that anyway?) Thanks!
Hi JessinEC, Here is my favorite Poppy Seed dressing recipe. It's flexible, you can add more sugar, or less, or try it with different vinegars.
POPPY SEED VINAIGRETTE
1/3c Raspberry vinegar
1tsp dry mustard (or 1Tbs dijon)
2/3c vegetable oil
1 ½ Tbs minced shallot
1 1/2 Tbs poppy seeds
Put vinegar, salt, sugar, mustard and shallot in blender. Slowly blend while adding oil until thickened. Stop blender and add poppy seeds.
NOTE: Poppy seeds are delicate, keep them in the freezer after opening.
Thanks for reviving this thread jessinEC. I'm also a fan of poppy seed dressing... In the past I have I had a couple of green deli salads with a slab of salmon on top from Target and poppy seed dressing is what they packaged with it. I love it but haven't taken time to figure out how to make it.
And did you know it's a snap to make your own fruit vinegars? Fill a jar or bottle with the fruit you want to use. Fresh or frozen. It's a great use for bruised or broken raspberries, blackberries, strawberries,... whatever might be ugly.
Pour vinegar over the fruit, you can heat the vinegar or just use it room temp. Then let the fruit and vinegar steep a few weeks.
The original recipe I used called for white wine vinegar, but it's expensive when you go through it like I do, so I started using regular white vinegar, and I've also used cider vinegar with good results. Apple cider vinegar and cranberries makes a great vinegar.
When you're ready to use it strain a few times: first with a strainer to get the big chunks, then through several layers of cheese cloth.
When you start making your own fruit vinegars you'll use them in more recipes and you'll be delighted with the surprising flavors they add when you use it instead of unflavored vinegar.
Great topic. Thanks to everyone for all the suggestions. My favorite blue cheese recipe is so simple: equal parts sour cream and mayonnaise, granulated garlic, Saga Blue and pepper to taste. This is great on a sweet wedge of Iceberg or as an appetizer on Belgian Endive spears.
My everyday dressing is just lemon juice, salt, pepper and extra virgin olive oil whisked together until creamy. If I happen to have a cut up tomato I add a bit of its juice and sometimes a grating of garlic if handy.
But my favorite dressing is from Jacques Pepin's Fast Food My Way.
1/4 cup heavy cream
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 tsps. red wine vinegar
I like to add a few gratings of garlic as well
Whisk cream, salt and pepper together until a little thickened - maybe a minute or two. Stir in the vinegar and garlic to combine. Add lettuce, toss and serve.
So delicious! Also nice on a sweet tomato or steamed asparagus.
There's this old recipe I found in one of my employee cookbooks that everyone I make it for loves. Its mainly for fresh spinach, or baby greens, grated hardboil eggs, red onions, and mandarin oranges. I'm sure some of you've had this before. It involves tomato soup, vinager, sugar, olive oil, fresh garlic, minced shallot, white pepper, and salt. Everyone I've ever made it for, loves it. Anyway, last night I made myself a fresh spinach salad, and when I looked in the fridge I saw the leftover hummus (store purchased at Costco). I added a few tablespoons to some of the dressing, and what a nice surprise. It really updated this dressing. You can use honey or splenda if you don't want to use white sugar. Actually really enjoyed this combo and found a use for the leftover hummus.
My English girlfriends' parents had me over for dinner a few times a week, usually always the same meal, which I liked just fine. One thing I loved was the easy salad dressing used for the greens and tomato bits.
Oil and vinegar
salt and pepper
smallest amount of garlic powder and same for onion powder
small shake of green can parmesan cheese
shake up really well and drizzle over the salad.
I am surprised only one person has discussed Green Goddess Dressing. It is a wonderful old dressing that is easily made at home. It is incredibly delicious on romaine or butter lettuce salads. From Helen Evans Brown's West Coast Cookbook, orig. published 1952.
Green Goddess Dressing
1 C. mayo
1/4 C. minced flat leaf parsley
1/4 C. tarragon vinegar
2 tsp. minced fresh tarragon
4 minced anchovies or 2 tsp. anchovy paste
2 tsp. minced chives
2 tsp. thinly sliced green onion
Fresh herbs are a necessity. Mix well in a small bowl until a lovely pale green. Thin with a bit of cream, if necessary.
the green goddess dressing we 'used' to have at work has been gone for years.
it was my favorite dressing at the time of all we served.
not sure what went into it but the color was this lovely shade of light green with the slightest tint of a drop of sea foam. gad it was good but I question what it's ingredients were and having been gone so long now, there's no way of checking any longer, that chef has been replaced several times over.
if it was similar to this one, maybe I like tarragon in some forms. I'd be surprised :?
When I am watching calories ( olive oil has 120 calories per TBSP) I mix up a batch of this:
I really don't miss the oil.
2 TBSP dijon mustard
1/4 cup vinegar ( apple, white wine or champagne)
1 tsp honey or maple syrup
1/4 cup orange juice
1 or 2 cloves crushed garlic
S & P
My favorite simplest salad: toss greens with a little sesame oil (cold-pressed, not the strongly flavored toasted kind used in Asian food) and sprinkle with Vegit, an herb/spice/yeast blend available at health food stores.
It's light, tasty, healthy, and requires no preparation.
As I'm about to start a thread on salad dressings thought I'd get proactive & look up already posted ones first. Good thing I did as I see many. And I thought I was being so original.
We're not big on ranch dressings on our salad so it's something we keep in frig for when others are here and it's their preference. You gotta know you'll run out [and then what?] so decided to attempt it on my own. Didn't have any ranch or buttermilk dressing for last nights' salad and it is our son's favorite, he got a makeshift "lemon mustard something" I concocted and it sufficed. So this morning I opened the pantry. Was surprised that I could wing it and have it actually taste close.
This was what went into my:
"Buttermilky Ranch-esque Dressing"
1 c Knudsen half and half
1 teaspoon Valari red wine vinegar
3/4 c Hellmans mayo
1/8 t celery seed
1/2 t coarse salt
9 grinds of black pepper
1/2 t dill weed
1/2 t dried parsley
1/4 t Hungarian Paprika
1/2 t onion powder
1/4 t garlic powder
1/2 t dried minced onion
1/2 t dried chives
1/4 t white soy sauce
1 drop worchestershire
1 6" sprig fresh basil stem w/leaves
Put it all [except the basil] in a quart sized jar and shook really well. Placed the stem of basil in there for 5 minutes [just for fusion] then took it out and chucked. The flavor is lovely.
Now I know how to make that kind of salad dressing and suprised it's ready right away. Happy with myself so thought I'd share.
Anyone know how to make the Spaghetti Factory house creamy basil salad dressing? Love the stuff.......TIA
My "HAVE ZERO TIME- QUICK&EASY - GUESTS WILL COMMENT" Salad Dressing
Okay, don't laugh...
Braggs Organic Raw Unfiltered Apple Cider Vinegar (seriously, must be Braggs)
Lite Olive Oil
1 whole clove garlic
1 pkg Good Seasons Italian dressing
Follow the instructions on the package (or GS cruet if you have one- even easier). Place whole garlic clove in dressing, let set 1 hour (even better if it sits longer). Serve over torn Romaine and sprinkle with grated swiss cheese and slivered almonds. My guests always ask....
A huge favorite around these parts is very ripe peeled tomatoes (seeded, if it bothers you) that you just pummel in the blender with snipped fresh basil, a good slug of red wine vinegar, 3 good slugs olive oil, 1/2 clove minced garlic, 1/2 t. sugar, and salt and pepper to taste (start small here because the acids etc. lend it a salty flavor to begin with) and whir away until well-blended. sooooo good on shredded romaine with crunchy bacon bits, sourdough croutons and a dusting of shredded parm, or any mixture of greens, or poured over steamed broccoli, or eaten with a spoon. : )
I have three very different vinaigrettes I use:
a really bright one for sliced avocados, tomatoes, and onion
2 parts peanut oil, 1 part white wine vinegar, and 1 part Dijon (I like Maille)...shaken in a small jar and finished with a little coarse grey salt
a really traditional one for a big mixed salad
2-3 parts EVOO and 1 part red wine vinegar with a small amount of Dijon, again shaken in the little jar...the bleu cheese just gets crumbled on the salad, not incorporated in the dressing
one when I have a spectacular head of leaf lettuce as the sole salad ingredient
2 parts walnut oil and one part Sherry vinegar. Toss the leaves in the oil alone and then add the vinegar and toss again
I love a citronette of two parts EVOO with one part lemon and coarse grey salt for fresh tomatoes, dusted with a little chiffonade of basil
and of course Ken's Ranch out of the bottle with frozen pepperoni pizza
Actually, I have some Champagne vinegar at home now and it's excellent. This is what I do.
Provided I have some fresh and excellent quality vegetables, I use the best white wine vinegar and olive oil I can afford, and some salt (no pepper). Start with the salt, add some vinegar, followed by the oil. Only do this at the last moment just before serving.
One other alternative I sometimes use when I'm eating my salad with some strong flavoured meat, is to use the beforementioned Champagne vinaigrette. Just add some good quality French dijon musterd and honey to the mix of vinegar, olive oil and salt.
Yes, here's another goodie: Champagne Vinaigrette from Southern Living:
Instead of olive oil, I used hazelnut oil (for the first time!)...it's spectacular. Yum!
I made an Italian version on my sexy salad theme: fresh picked lettuces and herbs with goat ricotta insalata, sopressata and prosciuttini. It looked like this:
I made a Greek salad yesterday with a dressing I adapted from RecipeZaar (http://www.recipezaar.com/recipe/Kitt... ). It was delicious; one of our guests couldn't stop eating it.
1/2 cup olive oil
juice from one large lemon
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 tsp. white wine vinegar
salt and pepper to taste
1/4 teaspoon sugar, or to taste
3 cloves garlic, minced and mashed to a paste with salt
1/4 c. finely grated parmesan
hot pepper flakes, to taste
Refrigerate a few hours or overnight before serving.
Hi again, all! I'm delighted that this thread is still going and there are some wonderful ideas on it. And now that summer's basically here, we're doing salads ALL the time.
One comment though: I NEVER salt greens, because I always thought that they got too limp, although I can see it adds to flavor. What/why/how do you do this without them seeming like they've been sitting out for 3 days?
Don't use too much salt (which I've done >shudder<), and don't let it wilt too long.
I never used to do this either, and only do it when I just plan on tossing with some o & v. If you make a vinaigrette or other dressing that contains salt, the salad will also wilt if you let it sit a bit.
1 tsp minced garlic
1 tbsp dijon mustard
2 tbsp fresh lemon juice or red wine vinegar
1 tsp cracked black pepper
1/2 tsp salt
1/4 - 1/2 c. olive oil
mix all ingredients together and then whisk in the olive oil until desired consistency and flavor is reached. I find that different people like different levels of acid and mustard....
I just found this board... what a treasure! I've made my own salad dressings for years. I've even started making my own fruit vinegars to use... strawberry, raspberry, blackberry, cranberry... whatever I have. I've learned most salad dressings consist of sort of equal parts of oil/water and vinegar/lemon/lime juice; some kind of mustard (it acts as an emulsifier and adds flavor); something sweet: granulated or confectioners sugar, honey, molasses, maple syrup, or even corn syrup (it cuts the sharpness of the vinegar without diminishing the flavor); and seasonings: salt, pepper, herbs, garlic, and my favorite, Tabasco, which I add at least a splash to everything.
Now I have to figure out a way to print this string, or at least copy all the recipes/ideas/suggestions so I can incorporate some of these into my salads. So much fun!
Tarragon Salad Dressing
16 ounces of full fat, large curd cottage cheese
2 Tablespoons tarragon vinegar
1/2 cup chopped taragon leaves
1/2 cup chopped chives or green onions
5 cloves of garlic, squooshed in a garlic press or finely minced
2 teaspoons freshly ground black pepper
salt to taste
Blend the cottage cheese and the tarragon vinegar in a blender until smooth but not liquid. Stir in all the other ingredients. This dressing thickens up and tastes better if you refrigerate it for 24 hours before serving. But don't let that discourage you. It tastes pretty darn good straight out of the blender.
here's my latest for spinach salad:
apple cider vinegar
mustard powder or mustard (i'm using creole mustard)
oil (regular salad oil....and may not even need much)
toasted sesame oil
onion juice, minced onions or onion powder
minced garlic or garlic powder.
it's a riff on the "korean spinach salad" recipe, which is basically this: http://www.cooks.com/rec/view/0,1843,...
once you make it according to these ratios, i think you will do as i do and eyeball it, but reduce the amount of oil and sugar (in fact, start with just half of the amounts in the "recipe" -- then adjust).
serve it over the spinach, on which there is also sliced boiled egg, water chestnuts, mushrooms (if you like), fresh bean sprouts, crumbled crispy bacon. i think that's it. last night i added shredded carrots and slivered celery.
the dressing lasts well in the fridge.
it is so delicious (and addictive) that it makes even mr. alka want more -- and he is definitely *not* a salad or veggie person.
re: free sample addict aka Tracy L
tracy, that vinaigrette dressing would be good with pork and chicken, too -- either hot or cold, as for a cold meat salad.
right now, i'm thinking of it drizzled over leftover roast pork on mesclun, with fresh navel orange segments, or crispy apple slices. maybe some scattered pistachios or toasted pecans on top.
christina, that'll make a thin vinaigrette. to get a similar texture, you'd need to reduce a larger volume of fresh juice by simmering or evaporation; this would destroy the "fresh" brightness of the vinaigrette. you could instead use fresh-squeezed juice as is, and add some zest, to increase the "orange" intensity.
i'd check a larger chain market for the concentrate. i find it difficult to believe that the germans don't have frozen juice concentrates, as concentrates are much more energy-efficient to transport.
I've recently discovered Annie's Woodstock dressing, and man, is that stuff good. No way am I paying $4 for a little bottle, though. I found this knockoff recipe, which seems pretty right on. I'm going to try it tomorrow. This really is a fantastic dressing, for those who haven't tried it. Don't be put off by the "crunchiness" of the ingredients. It's got great creaminess and nuttiness from the tahini, acid from the tomatoes,and the nutritional yeast adds that great, savory umami kick.
This is a GREAT recipe from Ina Garten. It has become our absolute favorite. My husband surprised me one evening with a beautiful dinner and this was the dressing that he used on the salad. I literally licked the bowl clean afterwards. I don't remember the others parts of that dinner but the salad dressing is now a permanent part of our household.
1/2 cup good olive oil
1 Tbl. red wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. honey (I actually use just a tad more, not quite 1/2 tsp.)
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper (I use Lawry's seasoned pepper)
1 Tbl. minced shallot
In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified. Voila! (I've also put all the ingredients in the blender and mixed it that way. That works great too.)
I always make extra and put it in a jar in the refrigerator to have at my fingertips. It's even better after a couple of hours or a few days. It's delicious on everything! Seriously!
Ok, I've been using a garlic trick that I'm finding really helpful for making fresh dressings. Which is a classic viniagrette but with more equal parts of acid to oil for a lighter version. I like cider vinegar with a canola oil, a little sweetener (splenda for me, but use whatever you groove to) and for an emulsifier, I use deli style brown mustard, just a tsp. french style, fines herbes, italianesqu - I go with the italian blend whatever I have handy and some good sea salt or kosher salt. I wlways use the blender, add the acid, herbs, salt, pepper, and mustard. The spin up the blender and slowly pour the oil in a steady thin stream. Stop a second or two after you run out of oil. Creamy viniagrette that won't break in the fridge. Use immediately if you used fresh herbs or let sit a day or two in fridge for a better blended flavor.
Ok, garlic trick which seems to be working very well for me:
Buy one or more large head of garlic. Assemble your prep:
scrupulously clean screw top glass jar, I use some small or medium mason jars
Nice plain, but not necessarily high quality olive oil
garlic press or whatever you need to prep your garlic how you usually use it
means to label your jar
enough time to work from start to finish
OK, put on your gloves and start peeling your garlic, get all the cloves peeled. Discard any that aren't perfectly fresh, firm and beautiful. Wash your garlic cloves well, you don't want anything from the outside to end up as part of the inside. Use good food safety principles here, no touching your hair, face, eyes or nose, don't answer the phone, don't eat, don't smoke or 'nutin' unless you remove your gloves handwash and then reglove with a fresh pair.
Now, prepare your garlic how you usually want it. I always use my garlic press so I start pressing garlic, one after the other right into the glass jar. If you use sliced, or minced or smashed with a piece of marble sample, do whatever works for you. Be sure that as you add the garlic to the jar you do not tamp or press down on the garlic. Just loosly fill the jar. Go until you run out of garlic or you get to within 1 to 1/2 inch of the top of the jar. I've found a good size head of garlic will just fill an 8 oz wide neck mason jar. Remove gloves. Now, pour in your olive oil. Gently tap the jar on your table to eliminate air bubbles and to make sure the oil completely surrounds the garlic. Close the jar and label with the date and that it's garlic and xxx oil. if you want, add herbs and spices or whatever but I keep this simple, garlic & oil.
Now, you could probably just refrigerate this without any problem and if you use a lot of garlic, that will work for you. Me, not so much so I pop it in the freezer. When I need it, I pull out my jar, a clean teaspoon and run the spoon under the hot tap to warm. Take a good size spoon of the garlic and oil. Hey presto 1 tsp = about 1 clove. Go forth and cook.
If you intend to use this garlic for uncooked preps, like salad dressing, then you have got to be religious about food safety and hygiene. There won't be any additional cooking to make things all better. However, virtually all traditional garlic sautee techniques will get your garlic and oil to a safe temp.
botulism by-products are not destroyed by heat, to the best of my knowledge -- and we've had several discussions on threads here on chowhound with very learned posters who have educated me about the science of botulism, anaerobic environments and food safety regarding garlic in oil.
in the end i've concluded that, unless i'm using the garlic in oil for that meal (assuming it's not made with a healthy dose of vinegar), i don't make it in advance. (and i'm not typically a nervous nelly about these matters).
my in-a-pinch quick recipe
Rice wine vinegar (seasoned or not)
white wine vinegar
1/4 tsp cayenne
1/2 tsp cumin
1 tsp kosher salt
The spice measurements above are rough - I want a little bite but nothing big. I use about 2 to 1 rice wine vinegar and white wine vinegar (the rice wine vinegar alone can be a little too sweet for me) and then enough EVOO (if you have a garlic flavored one, all the better!) to give it dressing consistency. This is my go-to when I just need a salad dressed quickly.
If you're getting weary of balsamic vinagrettes, try different flavored balsamics. I have a specialty shop near me that specializes in oils & vinegars and I could eat their apple balsamic in a salad everyday of my life and be happy. Mix it with walnut oil instead of EVOO and it's really something special!
A favorite is using Nakamo Rice Wine Vinegar Oregano and Basil. I add s/p and just a little dijon and nothing more. A great simple quick dressing, low low calories and light.
One of my favorite things to do is to use crunched up croutons. I few weeks ago I forgot to freeze one of my baguettes so just a little work and I have 1 large baggie of croutons. I love to crunch them up in my salad rather than whole in a salad. Makes a nice texture and love it in salads.
My method is extremely simple, but delicious. Rub your salad bowl with a piece of garlic. Put in your lettuce and toss with enough olive oil to make sure that each leaf is nicely dressed. Sprinkle coarse salt over the salad and toss throughly. Add a splash of red wine vinegar and toss. Taste the salad. If I need more vinegar, I sometimes will drizzle in a little balsamic and sometimes I just add more red wine vinegar. I happen to like salads that are slightly more acidic. When I make an arugula salad, I follow the same method except I use lemon instead of vinegar. Here is the key thing for me: make sure that the salad is well-tossed with the oil BEFORE salting. I know that some posters here salt first, but I like my salad crisp and not wilted, and I find that adding salt first bruises and wilts the lettuce. That's fine if you like a wilted salad, but I find those to be a bit slimy, so it's a matter of taste. Also, go slowly with the vinegar. It's always possible to add more, but impossible to take it away.
When I am cooking a rich or complex meal for guests, I serve a simple green salad which my guests love! (Of course many of them are used to getting some kind of bottled dressing with who-knows-what chemical additives.) I picked this method up in Rome many years ago, watching the waiter prepare salad at our table, and have done it ever since. I just dump the prepared greens in the bowl, sprinkle course sea salt over all, pour a big "O" of EVOO around the bowl, crossed with an "X" of olive oil, then a small "O" and "X" of vinegar (usually supermarket balsamic) and then add the other ingredients and toss. The other ingredients usually are just some julienne red bell, cucumber, red onion rings, tomatoes. It is just amazing that people go "wow" about such a simple thing. Of course, I make other dressings too, but this is my method for a simple green salad. It takes about 2 minutes. (Note: the waiter in Rome put the salt into a big spoon with vinegar to dissolve before he put it on the salad. It isn't necessary.)
I agree, that is wonderful. I sometimes will add just a little dijon and mix ahead and then drizzle, but your method is perfect and great. People forget simpler is sometimes and more often soooo much better. I add fresh basil and thyme with fresh lemon wedges, arugula and romaine mix, a simple onion and cucumber and some roasted red peppers and the dressing is the same, balsamic and evoo, s/p Classic and so simple.
Very similar to mine, but I have a different order. I rub the bowl with fresh cut garlic, sprinkle it with salt, then add the EVOO and vinegar (not always balsamic), a little mustard to keep it stable and mix it up right in the bowl. I add the lettuce & other salad ingredients, toss and eat.
I do love your X and O pattern. Great for tableside service.
It is every bit as fast and easy as all that nasty bottled dressing and much better tasting.
Made this the other day to use up some leftovers in the fridge, and it's definitely a repeat! I had about 1 cup of plain lowfat yogurt in the bottom of a large carton. I threw in:
juice of 1/2 a lemon
1/2 an avocado
small clove of garlic
salt and pepper
and used a stick blender to create a beautiful, creamy, pale green dressing right in the container. It maintains its color for 2-3 days....next time, I'll probably throw in some fresh parsley or basil, but I'd eat it again as is. :)
re: Full tummy
We also have a great no-egg Family Caesar recipe that is absolutely delicous to eat on EVERYTHING!!
This is from Nancy Sr.’s sister, JoAnn Leasure, who is a gourmet cook in her own right. This dressing is good on just about everything, and can be addictive!
Makes approx. 2 cups
1 can anchovies, in oil
Juice of 1 -2 lemons
Generous dash of Worcestershire
Tbsp of red wine vinegar or Dijon*
5 – 6 peeled garlic cloves
Several grinds of fresh black pepper
Using food processor, combine all ingredients until combined. Add ½ cup extra virgin olive oil in a stream and blend well. Keeps about 4-5 days covered in refrigerator.
*The vinegar and Dijon are not always necessary; taste before adding. I have never used a raw egg, but she says you can for consistency, if desired.
We also love this one on grilled romaine or cold iceberg wedges, adapted from Fine Cooking Mag:
Blue Cheese Dressing
Yields 2 cups
1 cup mayonnaise
½ cup sour cream
¼ cup whole milk; more as needed
6 oz. crumbled blue cheese
1 ½ Tbs. finely grated shallot
1 clove finely grated garlic
1 Tbs. fresh lemon juice
½ tsp. kosher salt
1/8 tsp. freshly ground black pepper
In a medium bowl, stir together the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.
It is hands down, the freshest blue cheese dressing I've had, just love it!
Your blue cheese dressing is almost identical to the one my mom (90 years old now) has been making for years. It was my favorite dressing (tied with her homemade 1000 Island) when I was a kid. If you can get Rogue Creamery's Smoky Blue Cheese, try it with that sometime. It just takes it one level further. Yummy.
Phurstluv, I finally made this dressing, but halved it as it was just for me. As such, I used a whole garlic clove and skipped the shallot. It was worth the wait and is definitely the freshest blue cheese dressing I've had, too! I used Buttermilk Blue. It made quite the sexy turkey club salad:
I have probably 8 go to's. A balsamic, a lemon vinaigrette. A sweet citrus, a creamy balsamic, a spicy chili type of buttermilk, a salsa sour cream dressing, a very tangy lime vinaigrette with chilis, and my egg dressing. All different but all unique. Just depends what I have on the salad
Simple and classic French vinaigrette from years living in Francophone African - measurements can obviously vary according to taste:
3 TBL oil (I use evoo)
1 tsp vinegar*
1tsp good dijon (not grey poupon!)
pinch salt and fresh pepper
small garlic clove minced (I like to add this right before mixing/serving since to me the garlic must be fresh and does not last)
* most vinegars work. Some of my favs are champagne vinegar and rice wine vinegar.
I ate this every day growing up and still eat it almost every night. Can never get sick of it and reminds me of home!
Here's my 1 minute dressing we have been scarfing on for weeks:
3 parts roasted walnut oil
1 part red wine vinegar
2 parts whole grain dijon mustard
salt and pepper
I just whisk all the ingredients in the bottom of the salad bowl, add baby greens and toss. I really love the little pops the whole grain mustard adds!
For years I've been making this "Yurt Dressing". I call it that because I skied to The Yurt at Solitude Ski Resort for dinner once and the chef made this. I liked it so much he told me the simple recipe...
Equal parts of the following four ingredients:
-- Oil (not olive, something with light flavor like canola)
-- Balsamic Vinegar
-- Maple Syrup
-- Soy Sauce
One favorite ... 1 shallot diced, 1/2 cup olive oil, 1/4 cup red pepper flakes, 2 tablespoons lemon juice, 1/2 teaspoon garlic minced, 1/2 teaspoon each oregano and parsley, 1/2 teaspoon dijon, 1 teaspoon white wine vinegar.
Sautee onion and garlic in olive oil until soft, 3 minutes or so. add everything else and cook just another minute or 2. Serve warm over mix of spring greens and a mix of heirloom tomatoes and mushrooms.
I haven't used a bottled dressing in years. Here are the basics:
The ratio is one part vinegar (or other acid) to three parts oil. That is very convenient because it breaks down to one teaspoon to one tablespoon.
The acid can be any vinegar (rice, balsamic, wine vinegar, lemon juice, etc.). The oil is most often a good extra virgin olive oil, but it might be or include grapeseed or canola (if I want to minimize its flavor) or sesame, walnut or mayo.
Add mustard (dijon, yellow or any flavor) for pungency and to stabilize the mixture.
Usually I mix it in the bowl before adding salad ingredients. Here's my most common method:
rub bowl with cut garlic
sprinkle with salt
add other components (e.g. cheese, anchovy, seasonings, etc.)
Mix with salad tosser
Place salad tossers in bottom of bowl in crossed position to keep salad ingredients from resting in dressing -- if you don't plan to toss and serve immediately
Add greens and other salad ingredients
Toss and serve
My salad is one of my most requested additions to potluck style meals and the whole process takes about 2 minutes. It's way cheaper and way better than ANY bottled dressing I've ever had.
Occasionally I make dressing in jar or bowl ahead of time, especially if I'm traveling with the salad before it gets served.
Hey there, chicgail. I'm glad I revisited this thread. Thank you for answering my question before I asked it. ;) I was just eyeing a delicious-sounding new recipe and the only reason I could think to use canola instead of EVOO was because it's not as strong flavor-wise and will let other flavors shine instead--you confirmed just that. :)
Here is the new dressing I plan to make today. How good does this sound?! It's from a recent article in the local paper about adding vanilla ("Taking Vanilla Beyond Sweetness"):
2 teaspoons Dijon mustard
2 teaspoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup canola oil
1/4 cup natural rice vinegar
Whisk mustard, syrup, S&P and both extracts in a bowl. Add canola in a fine stream, whisking continuously till incorporated. This step emulsifies the dressing and keeps it from separating. Next, slowly whisk in the vinegar. Yields 3/4 cup.
My Mom couldn't cook to save her life, but every night with dinner she insisted on a salad, and wouldn't you know her dressing was incredible!
1/4 c olive oil
1/4 c. of an equal combination of red wine vinegar (or the vinegar in the pepperoncini bottle) and balsamic vinegar
minced shallot or garlic
A dash of worcestershire
and any herbs you have on hand
Add this to salt and peppered greens and enjoy. She usually but the dressing in the bowl first and then the salad on top, but either way it's wonderful!
I got this from Tyler Florence and it's brilliant on any kind of green. Note: I cut his amount of sugar in half as I think he uses too much sugar in everything.
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
1 teaspoons maple syrup (I used sugar free.)
Kosher salt and freshly ground black pepper
HERE'S WHAT HE SERVED IT ON:
1 head endive, separated leaves
2 hearts frisee, hand torn
1 red pear, sliced
1/4 cup shaved Parmesan
There are no words to describe how heavenly this is when nestled next to a wonderful piece of roast pork in the autumn!
This is a favorite. Simple and has a sweetness to it. Most people can't tell why so sweet but it is great. No oil but does have sugar. I like to serve over Romaine with grilled veggies. Onion grape tomatoes and mushrooms. The dressing is ...
1/2 cup sugar
1/4 cup cider vinegar
1/4 cup water
1 teaspoon dried oregano
Salt and pepper.
Mix all together and cook on low in the micro for 1 minute. Mix or wisk and cook another minute on low. You don't want scrambled eggs so use low heat. This is a great simple warm dressing. Pretty much serve over your favorite salad.
For a great vinegar pour a little out of a bottle of plain white wine vinegar and push in a couple of garlic cloves and add a couple of sprigs of fresh tarragon (a teaspoon of dried works ok). After a week or two this will have infused to produce something that works really well with EVOO (you don't need much vinegar, I use 6:1, and proper mixing with a mini-whisk helps a lot), salt & pepper.
The vinegar keeps forever, and we just make up a fresh bottle when the old one gets low.
Once you start making your own... so easy... it is very difficult to ever use store bought again. Here is my 'go-to' vinaigrette, which I think is pretty awesome. It is a great base for many things (some ideas below):
Here is what you need to get to have on hand. I do this at least twice a week when I have salad. And you can make a large batch and keep it in the fridge for a week or so.
Buy these things:
- a mason jar with a screw top or some kind of smaller jar you can shake easily
- Garlic (you can easily buy garlic already peeled now..you just need to also have
a Garlic Press)
- A good quality olive oil, such as Colavita
- Wine vinegars...red wine vinegar, champagne vinegar, sherry wine vinegar
- course ground mustard (with seeds, I like 'La Favorite Course Ground Dijon' but
there are lots of choices)
- salt and pepper
All of these things keep a while (the peeled garlic in the fridge, shallots out on the
counter, lemons on the counter, mustard in the fridge, everything else in the
Here is what you do:
Chop one half shallot pretty fine. Add the shallot and two garlic cloves, pressed,
to the jar. Add a combo of red and champagne vinegar, about 1/4 cup total. Add
some salt (a few good shakes) and let it sit 10 minutes.
Add 1 cup olive oil, a spoonful of the mustard, the juice of half a lemon (just cut it
in half and squeeze right into the jar, no worries about the seeds), lots of black
pepper and more salt to taste. Put the top on and shake it up well. Voila!
You can add to this:
thyme leaves (yum, I do this all the time)
Any herbs, really, I like rosemary and thyme the best
A couple of variations:
To this, at the end, add some crumbled blue cheese for a blue cheese vinaigrette
Also, you can make this, then add a few glugs of buttermilk, chives, thyme and
some mayo to make a really good homemade vinaigrette ranch.
The big question: what's the star of your salad - the greens or the dressing? That makes a difference in the kind of dressing.
My general guidelines:
1. Salt greens first (at least a healthy pinch of salt per serving
2. Be careful about overpowering EVOO (or nut/seed oil) - taste the powerful-tasting oil and adjust its presence against what it is dressing by, if needed, cutting it with a neutral oil by up to 50%.
3. Sherry vinegar, white wine and moscatel vinegars should not be neglected, nor should citrus juice (in the case of the last, they must be squeezed just before dressing for full effect).
4. Shallots improve many things. Macerating them in the acid before mixing with other dressing ingredients helps bring out their best side.
How about a tahini dressing? This is really delicious...however, you may not have tahini sitting in your cupboard, I don't know...I use it for making hummus, so I like trying making other things with the tahini. This recipe calls for a spinach salad but this tahini vinaigrette is fab over any green salad:
Danybear, are you looking for a creamy white dressing only that is NOT mayo? Or can any dressing work? Behold Super Slaw from Epicurious...uses peanut butter as a base...I've made this about 3 times now for my sons...we like to add a little heat to it also with red pepper flakes...do as you please...this is really a great non-mayo slaw...however, if you are looking for a mayo substitute and it has to be white & creamy, there may be a yogurt-based dressing out there in chowhound land:
4 Tbsp peanut or canola oil
Juice of two limes
1 Tbsp sriracha
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro
Optional: sesame oil or soy sauce to taste
Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.
My sister-in-law's mother-in-law makes a great light and healthy cole slaw. Shred a head of lettuce, add thinly sliced fresh green onions and freeze-dried chives. Add seasoned salt (like Lawry's) and freshly ground pepper to taste. Drizzle a small amount of light-flavored oil like canola over ingredients and squeeze in a good dose of fresh lemon juice. Sorry I can't really tell you amounts; we cook mostly by eye and by taste. Experiment with the ratios to get what you like. You want to barely coat the cabbage, not have a gloppy oily mess in the bottom of the bowl. A little finely diced avocado is a good addition to this salad too.
oil and vinegar or lemon i build in the bowl, much like janet's grandmother, although i do not wait for it to wilt. I like to toss on oil, salt pepper and TRUFFLE OIL!!!!! toss, and then a little lemon juice, although it is also quite nice w/out.
i also make miso based dressings, and 1000 island when my 4 yr old wants to help
My Favourite that people always rave about is from Robert Carrier.
Grind two large cloves of garlic and four coriander roots with two large pinches of salt and a pinch of dried chilli in a mortar and pestle .
Add 2 tablespoons of lime juice, 4-6 tablespoons olive oil and 0.5-1 tablespoon of fish sauce.
It is delightfully tangy.
hey xiaobao, i've just always cut the stems very fine (esp. since you are smashing it), and that works for me. i love thai food -- esp. the fresh lime-juice (or tamarind)-based dressings. i'd just go with using "all of the cilantro" that you can find. ;-)).
i find that other elements make for a bigger impact. like recently, i made a great dressing with some new honkin' shrimp paste! YEAH!
go with what you've got….
xiaobao, it was a som tam recipe, similar to this (i wing it) http://www.recipesource.com/ethnic/as...
and instead of using the dried shrimp, i used the paste -- also some palm sugar.
the palm sugar is a PITA. i don't know if it makes all that much difference from light brown sugar. but it was good!
Here is a Honey Mustard recipe I got from Pierre Franey that I really like.
2 egg yolks
3 tbs apple cider vinegar
3 tbs honey
3 tbs dijon mustard (I use Grey Poupon Country Style)
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups oil
whisk first 6 ingredients together, slowly whisk in oil.
Also Feta Dressing
1/2 cup each mayo & buttermilk
add diced garlic, dried oregano to taste, a splash of balsamic vinegar or lemon juice and lots of feta cheese
This one is good on Spinach salad with bacon & egg
1/2 cup vegetable oil
1/3 cup ketchup
1/4 cup each apple cider vinegar & karo syrup.
Add diced garlic & celery seed to taste
You can adjust the vinegar & karo if you would like it tarter or sweeter
My house dressing:
Anchovies mashed up
A little dijon mustard
A bit of Worcestershire
Salt and pepper
Keeps really well in the fridge
Oh, an interesting touch in a citrus vinaigrette is some vanilla bean. Always gets a: "What IS this salad dressing?" [in a good way]
Start by chopping up some garlic - I use several cloves, but one or two is probably enough for most people. Then mash the chopped garlic with salt, with the back of the knife, until it's a smooth paste. Put it into a cup with some olive oil. Add balsamic vinegar and lemon juice - freshly squeezed, please. No, no measurements, but use the old saying that you should be a spendthrift with the oil, a miser with the vinegar (which also applies to the lemon). Soy sauce - just a few drops, because you've already added salt. Fish sauce - again just a few drops, but this is the secret ingredient that you can't tell anybody about. Dijon mustard as an emulsifier. Pepper. Perhaps some fresh herbs. Whisk or blend together. Enjoy!
Here are a couple I got out of a magazine years ago - they are awesome!
1 small onion, chopped
2/3 cup vegetable oil
½ cup sugar
1/3 cup vinegar
2 tbsp ketchup
1-1/2 tsp Worcestershire sauce
1-1/2 tsp salt
1 tsp prepared mustard
1 tsp paprika
½ tsp garlic powder
½ tsp celery seed
In a blender or food processor, process all ingredients until smooth and thickened. Cover and refrigerate for at least 1 hour. Shake well before serving. YIELD: About 1-1/2 cups
Thousand Island Dressing
2 cups mayonnaise
¼ cup chili sauce
¼ cup pickle relish
In a bowl, combine all ingredients. Cover and refrigerate. YIELD: 2-1/2 cups
re: Viking Blood
re: iL Divo
I use about a cup of Hellman's mayo, 1 tTablespoon of Heinz Chili Sauce (enough to make it a light pink), 1 Tablespoon of sweet pickle relish, 1 Tablespoon of chopped green pepper, 1 hardboiled egg chopped and a dash or Worcestershire. Pepper to taste. I never have to add salt to this one. This is my best guess. I hope you like the fresh flavor fo the green pepper.
re: Viking Blood
just now logging back on, thanks Viking.
that sounds completely correct and I like your additives a lot.
unfortunately when hubby was going to work this morning, I asked what he wanted for dinner:
1. chicken bones
2. potato salad (tried to copy his mom's which is NOTHING like mine at all. incorportated 1/2&1/2, heavy cream, sugar, vinegar, bintsy cut up radishes, green onion, bintsy tiny cut up green pepper, tiny bit dehydrated celery leave,Kick @$$ Daves hot pepper sauce, just a few drops. < those are all ingredients I've never added to potato salal
3. steamed white corn
4. garlic bread
he got just that so no need tonight for the dressing anyway.
I think a good Sunday dinner calls for it however, thanks so much for your input, sounds delish!
I, BTW, have all the ingreds on hand (even) the Chili sauce :) + plenty of Hellman's :))
re: Viking Blood
Fusion Vinaigrette Salad Dressing
2 Tbsp Balsamic Vinegar
2 Tbsp Red Wine Vinegar
4 Tbsp Marukan Seasoned Rice Vinegar
4 Tbsp extra-virgin olive oil
Place vinegars in a small bowl and whisk in the extra-virgin olive oil.
Pour dressing over salad and toss to coat evenly. Season with Salt & black pepper to taste.
My french great grandmother's recipe:
I just eyeball quantities-we like it vinegary.
White wine or champagne vinegar in a bowl
To which I add some tarragon or whatever herb I like-sometimes I do thyme or oregano or even rosemary
Finely chopped garlic (or just rub the salad bowl with garlic before adding greens)
Let it sit for 10-30 mins
Add a dollop of dijon and a drop of brandy, salt and pepper.
Whisk it all together and then whisking, drizzle in olive oil-not EVO to taste until emulsified.
When I have lemons and it's summer, I use lemon juice instead of vinegar.
Since we're on grandmothers, here's my Hungarian version for tender greens, i.e. fresh from the garden, but it also works with romaine, etc;
put greens in bowl
Sprinkle with a large pinch of sugar
sprinkle with salt and lots of freshly ground pepper
Add Wesson or another vegetable oil, measuring with a spoon of some sort. For a salad for 4, probably about 3 tablespoons.
Add cider vinegar, using 1/2 of the amount of oil you used (which is why you have to measure the oil.)
Let sit for 20 minutes, then toss just before serving.
I've been using the Bragg liquids for about a year now due to wonderful tips here on CH...I can only find it in health food stores right now. Whole Foods definitely sells their products and independent natural foods stores do also (I try to shop at the independent shops more when I need items like this). OH! Their website WAS recently giving out free samples of their products...you might visit and see if they still are!
I can find it now at grocery stores (Market Basket carries it here in New England) but health food stores are my back up. Years ago, thats the only place. I've been using Braggs since 1978 - I helped run a little health food lunch counter/store (back then). My fav is a mushroom burger (I still do many of the recipes from that place): sauteed mush in braggs, pile on a nice whole grain bun with a good melted cheese (mont jack), shredded carrots, alfalfa sprts, guac, season with garlic pwder, cayenne and spike seasoning.......yum, still one of my fav sandwiches!!
I get Bragg's in my local grocery store, in the same aisle as soy sauce, etc, I think. I get the nutritional yeast in the bulk section of my health food store. I think both are more easily accesible than they used to be. I just discovered this old thread, sorry it took me 18 months to respond!
I dress a salad the way my Italian grandmother taught me. It's quick, easy and very healthy.
Put your greens in the salad bowl - hold all the other ingredients until have you've dressed the salad.
Salt the greens to wilt. The amount of salt varies by the amount of greens I use and I salt to taste. You don't want to oversalt, but when you taste the greens they should taste lightly salted. Let the greens set about 1/2 hour.
After the greens have wilted a bit, toss with light olive oil. Enough to coat the greens lightly. Again, taste, taste, taste. You shouldn't have oil sitting in the bottom of the bowl.
Squeeze fresh lemon juice over the greens. Again, this is to taste. I usually use 1 good size lemon unless I have a ton of greens. Then toss in a good handful of grated parmesan.
Add the other salad ingredients like mushrooms, broccoli, baby corn, baby carrots, radishes, whatever. Toss the whole thing together.
It might take a couple of salad to get the technique to your liking, but this is the BEST tasting way to eat a salad!
Janetms383, thank you so much for explaining this great technique!. I have a number of great salad dressing recipes that turn out wonderfully when I follow the directions and measurements, but I've always wanted to be able to just toss a salad with olive oil and lemon and seasoning and have it turn out right without all the measuring. Now that I understand the part about just lightly drizzlng the oil on first, and tasting, tasting, tasting, etc., it all makes sense! I've made this about three times so far and each time was better than before. You're right, a couple of times to get the technique and I've got it! Thank you!!
All-time favourite in my family. Sounds a bit weird but tastes like a light, tangy version of Thousand Island dressing
CREAMY TOMATO DRESSING
1/4 cup drained canned diced tomatoes
1/4 cup chopped fresh parsley
1/4 cup cider vinegar
1/4 cup mayonnaise
1 tablespoon chopped fresh basil
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon sugar
1/2 cup olive oil
salt and pepper (to taste)
Puree all ingredients except oil, salt, and pepper in processor.
With processor running, add oil; blend until smooth.
Transfer to small bowl. Season with salt and pepper
An enthusiastic YES on the Penzey's salad mixes. I love their Country French Vinaigrette (it's made up in the fridge right now) made with rice wine vinegar instead of red wine vinegar. Their Parmesan Peppercorn and Green Goddess are very tasty, too...plus you can use the seasonings for other things than dressing (e.g., Parmesan Peppercorn is a nice addition to mashed potatoes).
And, katty to kitty, you can find Penzey's in Naperville or Oak Park. Here's a link to all Penzey's retail locations:
There are large jars of each spice for sniffing and recipe cards throughout the store. Always a fun trip!
I have a question that has been bugging me forever. Where do you find rice wine vinegar? Is it in a gourmet store? All the ones I have found just say rice vinegar. Are they one in the same? It doesn't sound like it. The ingredients list glutinous rice that has been fermented and nothing else. Is the fermentation considered the wining it? Sorry if it sounds so dumb but I really would like to know.
yes, they are the same, although the label just says "rice vinegar." i think kattyeyes was thinking of the "red wine vinegar" and just typed "rice *wine* vinegar" as its counterpart. the most prominent national brand in most every grocery store is "maruchan." http://www.amazon.com/Maruchan-Rice-Vinegar-12-Ounce-Bottles/dp/B000LLM9XE
there is a rice wine (proper), mirin, used in japanese cooking. http://en.wikipedia.org/wiki/Mirin
Thank you for the clarification. I have been using the Maruchan for years and also the mirin but always wondered if there was something else that I was missing in the markets. A lot of the cooks on Food Network use the term rice wine vinegar (Bobby Flay) which just added to the confusion.
I love Penzeys Italian dressing mix, I just buy a one pound bag for $11 or $12 and it lasts me a year, I just mix with my own Oil and Vingegar "YUM" sometimes I do balsalmic, sometimes red wine whatever but I have all of their dressings and love them. It was a Bday present from my Hubby a year or so ago and I still use them.
My friend gave me a basket for Christmas of misc dressing, bottled, dry, tongs, just a fun basket of stuff found NOT in FL. She had a couple of Penzeys dressing Mix. It started one night when we got home from fishing late and I was cooking pork tenderloin. Well no marinade so I mixed up some Good Seasons Garlic Herb with a little oil, vinegar, not the recommended amount, a bit less and marinaded for just a hour or so. It was great. She loved it so for Christmas she got me some of the penzyes. It was great. Much better.
My kids still ask for this once in a while. It's not really a 'homemade' dressing, but here' s the recipe, just because.
1 can tomato soup
3/4 cup salad oil
3/4 cup cider vinegar
3/4 cup sugar
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon yellow mustard
1 1/2 teaspoon Worcestershire sauce
Blend everything together until smooth - and refrigerate.
Funny you should ask, but I recently made a salad dressing with grated (peeled) ginger, soy sauce, rice wine vinegar, wasabi, and a health dose of sesame oil. Blend it all together with a whisk (or in a food processor if you prefer, but not necessary), and let it sit in the fridge overnight so the flavors blend and meld together. This last step is important, don't use immediately -- flavors have to get acquainted and fuse together. Sort of like a Vulcan mind meld ...
Hmm, well, I have no idea exactly on this one - when I make it, I get my ingredients out and wing it from there. But basically, it would be:
1 cup of sesame oil (it's a nice, mild tasting oil, I wouldn't substitute)
probably a quarter cup each of soy sauce and rice vinegar,
2- 3T of fresh, grated ginger (tip: freeze your ginger, makes grating a breeze)
a couple cloves of garlic, minced
about 2T of hoisin,
2T honey or some sugar, to taste
and a splash of orange juice if I have it, or the juice of a half a lemon.
1/4 C sesame seeds, toasted
I just mix everything while my sesame seeds are toasting so a jar would be perfect, then add them in at the end.
This is also a pretty killer marinade for chicken for an Asian chicken salad - I use less oil for the marinade - then just stir fry the boneless/skinless chicken pieces and give some snow peas and shredded carrots (or "broccoli slaw") a quick run in the stir fry, then serve over whatever salad greens I'm in the mood for, with dressing, toasted almonds & more sesame seeds. You know how salads are - that's just a basic idea, the actual recipe changes everytime I make it, depending on what looks/sounds good for salad. But basically the only "warm" things are the chicken, snow peas, and carrots and/or broccoli slaw.