A salad without dressing is just a pile of limp, uninspired lettuce.
It is the dressing that makes a salad sing. It brings the greens to life, it makes the produce productive. What was once mere vitamins and roughage and something that sticks to your teeth becomes, with the measured application of a dressing, a dish to praise and celebrate.
And it is all due to some oil and a little vinegar, and maybe yogurt or a splash of lemon juice.
Salad dressing is something you can make yourself; the possibilities are endless. Try adding a combination of different herbs to oil and vinegar, or go for a sweet dressing with honey and a bit of fruit.
Bistro Vinaigrette is the dressing we have on hand at all times at my house, a dressing I sometimes eat literally every day of the week. It is my favorite dressing, and if you try it, it will probably become your favorite dressing, too.
Bistro Vinaigrette
1 T. finely diced shallot
½ t. fine salt
2 T. wine vinegar (red or white)
1 T. Dijon mustard
6 T. (3 oz.) neutral oil, such as sunflower seed, grapeseed or canola
Freshly ground pepper, white if available
In a medium bowl, combine the shallot, salt and vinegar with a wooden spoon. Let rest for 10 minutes to take the edge off the shallot.
Stir in the mustard. Pour in the oil slowly, stirring all the while to create an emulsion. Sprinkle generously with pepper. Taste and adjust the seasoning. Cover and refrigerate until ready to serve. Keeps up to 1 week in the refrigerator in a glass jar with a tight lid. Yield: About 2/3 cup.
Recipe from “Tasting Paris” by Clotilde Dusoulier
Strawberry Yogurt Dressing
16 oz. (2 c.) plain yogurt
1½ pints strawberries, hulled and coarsely puréed
¼ c. orange juice
¼ c. plus 2 T. honey
Empty the yogurt into a bowl, but do not whisk it (which would make it become watery). Whisk together the strawberry purée, orange juice and honey. Gently stir into the yogurt. Chill before serving. Yield: 4 cups.
Recipe from “The Frog/Commissary Cookbook” by Steven Poses, Anne Clark and Becky Roller
Creamy Yogurt Dressing
1 T. white wine vinegar
¼ t. salt
3 T. plain yogurt
¼ t. freshly ground black pepper
1 T. extra-virgin olive oil
Whisk together the vinegar, salt, yogurt and pepper. Whisk in the oil. Serve immediately or store in refrigerator. Yield: 4 servings.
Recipe from “Essential Pepin” by Jacques Pépin
Sauce Vinaigrette “Chef Paul”
1 egg yolk
¼ c. Dijon mustard
1½ c. white wine
1½ c. wine vinegar
1½ t. salt
1½ t. dried thyme
¼ t. white pepper
³⁄8 t. dried oregano
½ t. nutmeg
½ t. dried rosemary
½ t. dried basil
2 garlic cloves
2 c. salad oil (such as vegetable, corn, canola, grapeseed or safflower oil)
½ c. olive oil
Have all the ingredients ready before beginning. In a blender, put the egg yolk, mustard, wine, wine vinegar, salt, thyme, white pepper, oregano, nutmeg, rosemary and basil. Mix well at medium speed for 30 seconds, taking care not to turn off the blender.
With the blender still on, slowly add the oils, pouring them in a very thin stream into the liquid in the blender. Take care to add the oil slowly so the dressing will not separate. Refrigerate before serving. Yield: 6 cups.
Recipe from “Chef Paul’s La Petite France” by Paul Elbling
Tahini-Lemon-Yogurt Dressing
1 plump, moist garlic clove, green germ removed if necessary
¼ c. tahini (sesame paste)
½ c. plain low-fat yogurt
2 T. freshly squeezed lemon juice
½ t. salt
In a food processor or blender, mince the garlic. Add the tahini, yogurt, lemon juice and salt, and puree to blend. Taste for seasoning. Store the dressing in the refrigerator for up to 1 week; shake to blend again before using. Yield: 1 cup.
Recipe from “Salad as a Meal” by Patricia Wells
Herb Vinaigrette
1 egg
1 c. corn oil
⅓ c. wine vinegar
1 t. salt
1 t. pepper
½ t. minced garlic
2 T. minced parsley
2 T. minced dill
1 T. minced fresh basil or 1 t. dried
Mix the egg in a food processor or blender, or whisk by hand, until light-colored. Gradually add the corn oil so that it is well blended. Add the remaining ingredients and mix thoroughly. Chill before using. Store in refrigerator. Yield: About 1½ cups.
Recipe from “The Frog/Commissary Cookbook” by Steven Poses, Anne Clark and Becky Roller
Caesar Dressing
3 oil-packed anchovy fillets, chopped
1 large garlic clove, chopped
¾ t. (or more) kosher salt
1 large egg yolk
2 T. fresh lemon juice
¾ t. Dijon mustard
¼ c. plus 2 T. vegetable oil
3 T. parmesan, finely grated
Mound anchovies, garlic and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
Whisk egg yolk, lemon juice and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream.
Add anchovy mixture and parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed. Yield: ¾ cup.
Recipe by Rick Martinez, via Bon Appetit
— Tribune News Service
July 22, 2020 at 04:30PM
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Ditch the bottle for luscious homemade salad dressings - Boston Herald
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