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Have we ever talked about salad dressing?
- Thread starter DD
- Start date
I'm with you DD - don't really like eating raw veggies or salads but if I take the time to make a beautiful salad I do enjoy it, and especially with a home made simple dressing. I can easily go with olive oil and wine vinegar, salt and pepper. But, my favorite to whip up:
whole clove garlic chopped in small processor with 1/2 tsp or so seasalt. then add 3/4 c olive oil, 3-4 tbsp wine or balsamic vinegar (I like white), honey mustard (about a tbsp), tsp sugar, salt, pepper. splash of water, mix well in processor.
I do not like bottled dressings but we do keep blue cheese in the fridge for the blue cheese lover of the house (not me). Gorgonzola... that's a whole different story - bring it on! but, on my pasta. maybe crumbled up on the salad!
whole clove garlic chopped in small processor with 1/2 tsp or so seasalt. then add 3/4 c olive oil, 3-4 tbsp wine or balsamic vinegar (I like white), honey mustard (about a tbsp), tsp sugar, salt, pepper. splash of water, mix well in processor.
I do not like bottled dressings but we do keep blue cheese in the fridge for the blue cheese lover of the house (not me). Gorgonzola... that's a whole different story - bring it on! but, on my pasta. maybe crumbled up on the salad!
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i've gotten on a kick of mustard vinigrette:
1 teaspoon grey poupon Dijon mustard
1 teaspoon fresh lemon juice
1+ teaspoon extra virgin olive oil
pinch of salt, pepper
mix mustard, salt and lemon juice together then blend in olive oil until creamy
add pepper to taste and add more oil, lemon etc to taste-i put this in "snack size" ziplocks and carry with me for dressing to avoid the bad-for-me stuff. you can make on a much larger scale too.
1 teaspoon grey poupon Dijon mustard
1 teaspoon fresh lemon juice
1+ teaspoon extra virgin olive oil
pinch of salt, pepper
mix mustard, salt and lemon juice together then blend in olive oil until creamy
add pepper to taste and add more oil, lemon etc to taste-i put this in "snack size" ziplocks and carry with me for dressing to avoid the bad-for-me stuff. you can make on a much larger scale too.
SneakyPete
Beach Lover
This is my fav. It's creamy enough for the ranch folks and tangy enough for the vinaigrette folks, and you can just shake it in a jar and store it in the fridge. You really don't even need to measure, just eye it and taste as you go along.
½ cup mayonnaise (not the fat-free stuff)
1/4 cup champagne vinegar or white wine vinegar
2 Tbsp whole grain dijon mustard
2 Tbsp smooth dijon mustard
3 Tbsp honey
½ tsp herbes de Provence, crushed a bit in the palm of your hand
1 tsp capers, rinsed and chopped (optional)
Kosher or sea salt and pepper to taste. Start with a generous pinch of each.
Mix everything together in a one pint jar that has a tight-fitting lid. Shake vigorously to combine. Taste and adjust the sweetness or acidity and seasoning to your preference. Store in the refrigerator.
½ cup mayonnaise (not the fat-free stuff)
1/4 cup champagne vinegar or white wine vinegar
2 Tbsp whole grain dijon mustard
2 Tbsp smooth dijon mustard
3 Tbsp honey
½ tsp herbes de Provence, crushed a bit in the palm of your hand
1 tsp capers, rinsed and chopped (optional)
Kosher or sea salt and pepper to taste. Start with a generous pinch of each.
Mix everything together in a one pint jar that has a tight-fitting lid. Shake vigorously to combine. Taste and adjust the sweetness or acidity and seasoning to your preference. Store in the refrigerator.
