Updated: Jan 18
Dressings or vinaigrettes are the easiest things to make and there is no need to buy any. They all last a few days and up to a week in the fridge, but the amounts are small enough to go through its two or three-day "Best By" shelflife. You control what goes into it. If you want it organic, so be it. Use only organic ingredients.
January may not be the greatest month to grave a salad, but before you know, March and the first warm days will be here and the deck is getting cleaned off for dinner outside. Start practicing your salad dressings now and figure out which one you like best. The balsamic vinaigrette should be a stable in your fridge and Ranch is my favorite, but they are all good and mostly healthy. Emphasizing "mostly."
Unfortunately, I have no nutritional information, but apart from the ranch dressing, they all can be considered fairly healthy.
“A chef's palate is born out of his childhood, and one thing all chefs
have in common is a mother who can cook.”
~Marco Pierre White
1/2 cup aged balsamic vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
1 cup canola oil
salt and pepper mix
Directions Makes 2 cups
In a blender with a lid, combine aged balsamic vinegar, honey, and Dijon mustard.
With the lid securely in place, turn the blender on to medium-high speed, then begin to add oil in a steady stream until all of it has been incorporated and vinegar and oil have emulsified. Season with salt and pepper mix, blend again and pour into an airtight container and refrigerate.
1 cup fresh orange juice
2 tablespoons rice vinegar
1/2 teaspoon anise seeds, crushed
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1/4 cup canola oil
Directions Makes 1-3/4 cups
Combine all ingredients except oil in a small bowl. Whisk together then add oil in a steady stream while whisking.
Fill into a mason jar and close the lid tightly. Shake vigorously before using. It will be best within 2 days but will last up to 5 days.
Roasted Tomato Vinaigrette
4 Roma tomatoes, halved and grilled or roasted and cooled
3 tablespoons Dijon mustard
1/3 cup roasted garlic
1 teaspoon salt
1/4 cup rice vinegar
1 cup extra virgin olive oil
Directions Makes 2-1/2 cups
Combine the first 5 ingredients in a blender and blend until smooth.
In a slow stream add extra virgin olive oil. Taste again
Note: I got this recipe from my good friend Keith. If it's too thick, add a splash of water.
1 cup buttermilk
1 tablespoon fresh chopped dill
2 tablespoons chives, finely sliced
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1/2 cup mayonnaise
1 cup sour cream
Directions Makes 3 cups
In a medium bowl combine all ingredients for the dressing and whisk until smooth. Pour into a jar and chill or use right away.
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