Do you make your own salad dressing?
For the first time I made a simple dressing and it tasted great. EVOO, parm cheese, 1 clove garlic, 1 lemon, s&p.
I know lots of people say never buy it because it is so easy to make and much better. Does anyone else have any good reciepes for basic or ranch or other yummy dressing? Care to share? TIA
I often do lemon juice/zest mixed with yogurt, salt, and sauteed garlic. I've tried the 3:1 oil to acid that's supposed to be the standard, but it tastes disgustingly oily and tasteless to me. If I do oil/vinegar, I use more vinegar than oil. I guess it's not proper salad dressing and doesn't emulsify, but it tastes much better to me.
I used to work for a sushi bar and I used to make the salad dressing - it was really delicious and easy.
Bear with me - I havent made it in years - and I don't have measurements
First, grate half a large or a whole small onion, add oil to cover, then add an equal amounts of rice wine vinegar and soy sauce, then plenty of black pepper and a bit of salt...then shake it up!...It's really very tasty
this is one of the dressings that is always in my fridge. i posted the recipe for the whole salad (thanks tyler!) because it is so darn yummy with that watercress and goat cheese!!!
Watercress Salad with Roasted Tomato Dressing
* 1 pint cherry tomatoes
* 1 clove garlic, smashed
* Extra-virgin olive oil, for drizzling, plus 1/4 cup for the dressing
* Kosher salt and freshly ground black pepper
* 1 tablespoon red wine vinegar
* 1 teaspoon sugar
* Handful fresh parsley leaves
* 1/4 French baguette, thinly sliced croutons
* 8 ounces (1/2 log) creamy goat cheese, room temperature
* 2 bunches hydroponic watercress (feathery variety)
Preheat oven to 350 degrees F.
Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.
Remove from the oven and place in a blender with all the pan juices. Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse until well combined. Set aside to cool in the refrigerator while you prepare the croutons.
Take a sheet tray and lay out thin slices of the baguette. Drizzle with olive oil and season with salt and pepper. Place in the hot oven and bake until golden brown and crispy. The croutons will take 5 to 7 minutes. Remove from oven and while still warm, smear each piece with some goat cheese. Set aside.
Take a platter and layer with goat cheese croutons. Top with mounds of feathery watercress and drizzle over the roasted tomato dressing.