Wednesday, June 6, 2012

Summer time is for enjoying many fresh vegetables, salads ,and homemade salad dressings!!!

I got turned onto making my own Salad Dressing after taking a cruise...yes sir there were no bottled salad dressing'. Each night the waiter would come out with a beautiful display of dressing' I was hook....and there was no Ranch dressing!!!




Basic Vinaigrette




Ingredients

  • 1/4 cup fresh lemon juice (from 1 to 2 lemons)
  • 1 teaspoon honey
  • 1 small shallot, minced
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Whisk together the lemon juice, honey, and shallot in a small bowl. Slowly add the oil in a thin stream, whisking constantly until emulsified.
  2. Season with the salt and pepper.

 

Creamy Herb Dressing


Ingredients

  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh herbs (such as chives, parsley, and dill)
  • kosher salt and black pepper

Directions

In a small bowl, whisk together the buttermilk, mayonnaise, herbs, ½ teaspoon salt, and ¼ teaspoon pepper.

 

 

Roast Lemon Vinaigrette



Ingredients

  • lemons
  • 1 teaspoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Directions

  1. Heat oven to 400° F. Halve lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with 1 teaspoon olive oil. Turn cut-side down and roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.
  2. Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Whisking constantly, slowly add the extra-virgin olive oil. Drizzle the vinaigrette over shrimp or vegetables.

 

Simple Vinaigrette


Ingredients

  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 small shallot, finely chopped
  • kosher salt and black pepper

Directions

  1. In a small bowl, combine the mustard, vinegar, oil, shallot, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Whisk until well combined.


 

Quick Carrot-Ginger Dresssing


Ingredients

  • 1 cup sliced carrots (about 2 large)
  • 1 small shallot, sliced
  • 1 2-inch piece fresh ginger, peeled and sliced
  • 1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket)
  • 2 tablespoons rice vinegar
  • 3/4 teaspoon toasted sesame oil
  • 1/3 cup canola oil

Directions

  1. Place the carrots, shallot, ginger, miso, vinegar, and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
  2. Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the refrigerator for up to 3 days.

 

 

Creamy Parmesan Dressing

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan
  • 1/4 cup sour cream
  • 2 tablespoons white wine vinegar
  • kosher salt and black pepper

Directions

  1. In a small bowl, whisk together the oil, Parmesan, sour cream, vinegar, 2 tablespoons water, and ¼ teaspoon each salt and pepper.


Balsamic-Dijon Vinaigrette


Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons Dijon mustard
  • kosher salt and black pepper

Directions

  1. In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.

Lemon and Shallot Vinaigrette

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 1 shallot, finely chopped
  • kosher salt and black pepper

Directions

  1. In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.

White Wine Vinaigrette


Ingredients

  • 1/3 cup white wine
  • 1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3/4 cup extra-virgin olive oil

Directions

  1. In a medium bowl, whisk together the wine, lemon juice, honey, salt, and pepper.
  2. Still whisking, slowly add the oil in a steady stream. (You can cover and refrigerate the vinaigrette for up to 1 week. Whisk to recombine before using.)
  3. Drizzle over a green salad, broiled seafood, sliced roast chicken, or steamed vegetables.

 

Blue Cheese Dressing


Ingredients

  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • black pepper
  • 4 ounces blue cheese, crumbled (1 cup)

Directions

  1. In a small bowl, whisk together the buttermilk, sour cream, and ¼ teaspoon pepper.
  2. Fold in the blue cheese.
           I love Blue Cheese dressing mixed with a little ranch on a Cobb Salad!!!

Red Wine Vinaigrette


Ingredients

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • kosher salt and black pepper

Directions

  1. In a small bowl, whisk together the oil, vinegar, mustard, honey, ½ teaspoon salt, and ¼ teaspoon pepper.
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