Help: Need salad dressing without any vinegar
- litchick Feb 7, 2011 08:23 AM
I am hosting new friends for dinner, and one of them has a vinegar allergy. I'm interested in serving salad, and would like to make a dressing that my friend can eat. Obviously a dressing with lemon juice is a good start, but I need some help refining this idea. I thought about a mustard based dressing, but of course prepared mustard is usually made with vinegar, so that's out.
I've also thought about a creamy, yogurt-based dressing. Maybe a twist on a green goddess dressing -- but can this be made without white vinegar?
Other allergy restrictions in the party: mangoes, almonds, oranges, cream, sour cream (but yogurt is ok).
Thanks for your advice!
I think a creamy dressing is the way to go. Something that I make from time to time is a creamy French/Russian dressing with mayo, ketchup, relish and paprika. It's retro and reminds me of what my mom used to make.
Of course you can do a nice blue or gorgonzola with yogurt, mayo, lemon and crumbled cheese. Throw in a dash of hot sauce.
Iceberg wedges would work nicely with these creamy, clingy dressings.
Personally, a dressing that I love (but that may not work with the menu) is a lemon-tahini salad dressing. Just make sure the tahini isn't potentially cross-contaminated with almonds. Here's a good start with the proportions:
(you can add in a little yogurt if you want for a different sort of creaminess/tanginess....)
Last week I was craving pesto, so got a prepared pesto and thinned it with fresh lemon juice for a really nice salad with greens, chickpeas, roasted red peppers, artichoke hearts, and hearts of palm. It was delightful. That should work for the allergy and not make you feel like anyone is missing anything.
I think lemon juice is the way to go--how about caesar salad? Also I make a dressing with orange or apricot jam, orange juice, smoked paprika, red pepper flakes & olive oil. Since you said oranges are out--you could sub tangerine juice maybe. If you do it in the blender & drizzle in the OO it emulsifies nicely.
I would first dress the salad in evoo and salt. Then lemon juice.
You can put spinach and arugula and basil in the salad, some endive leaves, something nutty, then grated parmigiano-reggiano when you plate the salads.
I would avoid condiments. They have vinegar.