Salad Dressing: Home Cooking Dish of the Month for July 2014
- L.Nightshade Jul 1, 2014 11:38 AM
Salad Dressing narrowly won dish of the month!
You can read the voting thread here:
And the nomination thread here:
You can also view all of the prior Dishes of the Month, and contribute to them at any time, here:
This month we'll be making salad dressings, and the field is wide open: savory, sweet, spicy, cheesy, whatever you like! Get out your old family favorites, try a new recipe, or just invent something. Photographs are always welcome, and if your container of dressing doesn't seem picturesque, please share a photo of the salad upon which it was served!
If you haven't played along with us before, please jump right in, share a dressing or ask a question. Everyone is welcome.
It's OK to share links to online recipes, but as always, please remember that if you are reporting on a recipe, please paraphrase if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Are you asking or sharing definitions? What is your definition of salad dressing?
For the purpose of this thread, I think any liquid, or semi-liquid, that you put on a salad and call a dressing, will be a salad dressing! (But if someone's favorite dressing gets shaken onto a salad in powder or chunk form, I'm not going to object!)
I'll begin very simply here. Sometimes when we have some nice baby greens and it's a weeknight, we'll just throw them into a bowl, then squeeze a fresh lemon over them, drizzle over some olive oil, then finish with salt and freshly ground pepper and top with walnuts.
It's quick, it's easy, and it's lovely. It dresses the naked salad, but it's not exactly salad dressing - !
Funny, it must be a fine line! Mine is virgin, the label says it melts at 76º. It's about 76º (24-25C) in my kitchen right now, and it's completely solid. Of course if I touch it, it melts. I love the idea of coconut oil in a salad, but I'm not going to wish for my kitchen to get any hotter!
For lunch today, I had homemade vegetable soup with frankfurters plus a salad made with watercress,cucumber, mini peppers, roma tomato,basil and spring onion.
The dressing included balsamic vinegar,garlic powder, s/p and evoo. I didn't measure anything.
The evoo was a gift from my son from Fairway when he visited me in Florida
unfiltered evoo gata-hurdes extremadura
the fresh market balsamic vinegar of modena
What are your favorite evoo, and balsamic vinegars?
do they make a difference?
3 T. mild olive oil
1 T. hazelnut oil
1 T. sherry vinegar
1/2 oz. crumbled blue cheese (I like gorgonzola d.l.)
S & P
I like to mix this up several hours ahead, so that the cheese dissolves into the dressing.
I blend a cup of cherry tomatoes, a scallion, some rice wine vinegar, honey, and drizzle in evoo. Personally I use it to dress a cold pasta salad w/more tomatoes and arugula. But it would make a tasty green salad too.
I like a red wine vinegar, evoo, Dijon, tarragon, S&P, tiny bit of mayo dressing. Great with asparagus and walnuts.
I did something like this with a slaw I made on Sunday. I made the basic recipe from last month's COTM, which had the option of adding two eggs into the slaw. I took the yolks and mashed them with the seeded Dijon mustard, apple cider vinegar, and olive oil which I'd used to very gently sautee garlic, minced taragon, and arugala. The yolk really gives an extra yumminess to the whole dish.
I made a fabulous green dressing (loosely based on chimichurri ingredients) that I've been using on everything from grilled vegetables to salads to meat. It was one of those "clean out the fridge" things that turned out to be REALLY good!
1/2 of a jarred roasted red pepper
2 T. capers
6 large green olives
4 cloves garlic
one large handful of parsley
one large handful of cilantro
one small handful mint
a few leaves of basil and marjoram
1-2 t. red wine vinegar
2-3 T. olive oil
pinch of red pepper flakes
salt and pepper to taste
Shove it all in a blender and let it rip until smooth. Taste for seasoning and try not to eat the whole batch with a spoon!
I love using miso paste in well, everything, but especially salad dressings since it adds a great depth of flavor. Can't remember where this came from originally but this miso tahini version is a favorite:
1/4c mild miso (light brown or white)
1 clove pressed or super fine minced garlic
Juice of one lemon
Blitz together, add water gradually until its as thick or thin as you like.
I love using cashews for a creamy dressing- usually i add whatever fresh herbs i have on hand. This lemony one from whole foods was really good:
And when i'm really lazy i'll add lemon juice to thin some hummus and use that for dressing- its really good!
Zest and juice of half a lemon
~ 1 tablespoon olive oil
1-2 teaspoons of miso paste (to taste)
Fresh ground pepper to taste
Goes very well tossed with halved, ripe cherry tomatoes and diced onions.
Well now, I certainly didn't plan on posting a salad dressing on the first day of the month, but here I am. This happened quite by accident, as it was too hot to cook or shop today, so I did a fridge cleanout salad. A few days ago I had made a relish of pears, onions, chiles, vinegar and a little salt and sugar. I took that, added some olive oil, a dash of soy sauce, and a drizzle of toasted sesame oil. So the dressing had smallish chunks of pear, onion, and chiles. This was served with a composed salad of leftover pickles (yes, pickles from last month!), greens, asian pear, and sliced pork chop. It worked out great. The pickles didn't really need dressing, of course, but it was lovely with the greens and sliced pork. I think you can see the chunky dressing in the bowl centered on the plate.
Last night I threw the following in my mini chopper: white onion, dijon mustard, white balsamic vinegar, garlic infused olive oil, and this from my garden: basil tops flowers and all, chives, oregano and Italian parsley. All the quantities were tiny and after it formed a paste I drizzled in some more olive oil with the motor running. This was my potato salad dressing.
Not having had Thousand Island dressing since childhood, I decided to make some. Chowhound to the rescue, naturally.
After reading the following thread I went with picawicca's totally simple version of just mayo, ketchup (not chili sauce), and pickle relish. It tasted good to us on a tossed salad that contained lots of hard boiled egg.
Should I be run out on a rail for posting something so simple on this creative thread? Perhaps, but there it is. :)
I put together a ranch-ish dressing today of about 1/2 cup buttermilk, 1/4 cup mayo, 1 tsp Dijon mustard, some finely minced white part of scallion, and a whole lot of finely minced fresh dill -- maybe 2T? It sat in the fridge a couple of hours and was fantastic on FM lettuce, snap peas and sliced salad turnips. A bit of yogurt or sour cream would have made it even better but I was using what I had on hand.
Made a Greek salad yesterday to accompany our grillables: olive oil, rwv, oregano, s&p.
Yep, nothing mysterious about it. It's all in the ratio.
I made some chicken salad yesterday--used greek yogurt, capers, mint, parsley, caper juice, lemon zest, lemon juice, roasted garlic, red pepper, s&p, and some Greek seasoning. It was pretty good!
We had salmon the other night. I made a honey mustard glaze from a recipe of Bobby Flay. I used it without the oil for the salmon, but then it tasted so good, I added oil and enjoyed it over salad. I also used it as a dip. It's addictive!
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
3 tablespoons honey
1 1/2 tablespoons prepared horseradish (I used the creamed style)
Kosher salt and freshly ground black pepper
Mix first four ingredients, then drizzle in olive oil while whisking to your desired taste. S&P to taste.
Recently I was inspired to make a vinaigrette for what would have been an ordinary tossed salad. It was based on a Bagna Cauda (hot bath) usually served with crudités.
2 T lemon juice
1 T chopped anchovies
1 t chopped capers drained
1 garlic clove minced
1/3 c EVOO
1 T parsley chopped
1 t pepper & 1/2 t sea salt.
Everything into a jar w cover & Shake.
I was craving broccoli salad of all odd things and briefly steamed some and cooled. For dressing I mixed:
2T each mayo and Greek yogurt
1t curry powder
1/4 chopped preserved lemon
1t capers with their brine
pinch of salt
It was delicious :)
Just saw this thread; haven't participated on it before. But this is my go-to vinaigrette. I used to buy Jed's Maple-Balsamic Dressing, but wanted to come up with one that was close enough on my own. Found and adapted this recipe from the Boston Globe Food section from 2/28/01 after a Google search. I sometimes increase the mustard if I want more of a bite.
It's a sweet/tangy dressing, obviously - good when used on something that might have a bit of bite, like radishes.
Maple Balsamic Vinaigrette
In a medium-sized jar (I use a Bonne Maman preserves jar) combine the following:
4 Tbsp. balsamic vinegar
4 Tbsp. maple syrup
1 clove garlic finely minced
1 tsp. Dijon mustard
1/2 tsp. salt
freshly ground pepper, to taste
1/2 to 2/3 cup extra-virgin olive oil
Tighten the lid and shake it all together until blended. It thickens slightly in the fridge and needs to be re-shaken if it sits more than an hour or so.
I made a batch of realtors garlic-buttermilk dressing yesterday. http://www.food.com/recipe/the-realto... It is very tasty even if one is too lazy to go out into the heat and pick the herbs; even better with herbs of course. For some reason this batch tasted too vinegary so I added a couple of spoonfuls of yogurt and then it was great. Had it on a chef's salad last night. It is also great on BLT or BLAT salads. I think you could add crumbled blue cheese to great effect although I never have.
Two of my favorite go-to dressings:
Grate a big handful of parmigiano reggiano (enough to half fill a small jar).
2 T olive oil
2 T of whatever vinegar you want
A little salt and pepper
Put the lid on the jar and shake hard.
Sometimes I add minced garlic, herbs, mustard, etc.
It's great on a salad of romaine, thin onion, artichoke hearts and red bell pepper (fresh or from a jar).
1/2 cup buttermilk, well-shaken
1/4 cup mayonnaise
2 tablespoons cider vinegar (or whatever vinegar you prefer)
1 tablespoon sugar
3 tablespoons finely chopped shallot (if I don't have shallots, I grate some sweet onion or just leave it out)
Sometimes I add dill or other herbs.
It's great on TJ's Healthy 8 salad mix. When I use it on that, I add celery seeds and caraway seeds.
Just made some yesterday to dress very finely julienned romaine, farmers market tomatoes & corn: buttermilk, mayo, squirt of mustard, shake o' onion & garlic powder, dried dill, chopped fresh scallion, lots of s&p. Ranch-y, but better.