“I can make salad dressing like nobody’s business…”
I can’t remember the first time I realized I was hooked on making my own salad dressings, but I do know what led up to it. Growing up on the East Coast in a very large family meant the best (and worst) of family style meals.
I always loved salads—any time, any season—the crunch, the flavor dimensions, the mixed textures. But, I hated the wilted, iceberg tossed greens that made it around the table—complete with something out of a packet, mixed with a mediocre oil and a stingingly astringent vinegar and passed off as a salad dressing! And oh, did the taste of that packet dressing linger!
So when I was old enough to wander the culinary world on my own I began experimenting with dressings—made from scratch—like a mad, hungry scientist.
Did I envision these kitchen concoctions would solve all my problems? No, but they surely would satisfy them. And who knew, I may have daydreamed that one day the headlines would read—Jersey Girl Unveils The Cure For Rare Such-And-Such Disease While Entertaining With Her Phenomenal Salad Dressings!
Today, my kitchen is not complete without at least two homemade dressings in the refrigerator and all the fixings of more…champagne vinegar, balsamic vinegar, homemade raspberry and other fruit infused vinegars, extra virgin olive oil from little estates in Italy or California…to name just a very few.
My homemade dressings are ready at a moment’s notice to be called upon to complete a main dish salad, star in a side salad or marinate something enticing!
You, too, can easily become dressed for success. The next time someone says, “Just bring a salad”, surprise them with the season’s freshest produce tossed with your own, made from scratch, signature dressing.
Close your eyes and imagine your friends raving about your assorted greens salad with Walnut Oil Dressing. Feast your imagination on the crisp, crunch of cucumbers bathed in your Avocado Dressing. And when will they ever stop talking about your Creamy Tomato Dressing on a spinach salad with heirloom tomato slices and goat cheese?
There’s a woman on the loose in the kitchen…join me for some flavorful fun!
Walnut Oil Dressing
Ingredients:
10 Tbl. walnut oil
6 Tbl. white wine vinegar
1 clove garlic, finely minced or pressed
1 tsp. chopped fresh thyme
1/4 tsp. sea salt
Directions:
In a jar with a tight fitting lid (or a large measure cup with a whisk), combine all dressing ingredients. Shake well (or whisk until combined). Serve over an assortment of freshly torn lettuces (Romaine, watercress, Boston or curly endive) and some toasted walnut pieces. Makes enough for 4 servings. Leftover dressing should be covered and refrigerated. Remember, recipe can easily be doubled.
Avocado Dressing
Ingredients:
1 large, ripe avocado (about 1/2 pound)
1/4 cup fresh lemon juice
1/2 cups extra virgin olive oil
1 tsp. granulated sugar
1/2 tsp. salt
1/2 tsp. dry mustard
Directions:
Halve and pit the avocado. Scoop avocado flesh into a blender and add remaining ingredients. Blend until smooth, scraping down sides occasionally. Dressing will be thick. Makes about 1 1/4 cups. Serve with a large tossed salad and something that’s barbecued!
Creamy Tomato Dressing
Ingredients:
1/4 cup diced tomatoes, drained (fresh or canned)
1/4 cup chopped fresh flat leaf (Italian) parsley
1/4 cup cider vinegar
1/4 cup mayonnaise
1 Tbl. chopped fresh basil (sorry, but dried just doesn’t taste the same!)
1 Tbl. Dijon mustard
1 clove garlic, finely minced or pressed
1 tsp. granulated sugar
1/2 cup extra virgin olive oil
Directions:
Sea salt and freshly ground black pepper to taste
Puree all ingredients except oil, salt and pepper in a food processor. With processor running, add oil, blending until smooth. Transfer to a small bowl and season with salt and pepper. Makes about 1 1/2 cups. Serve with your favorite “house” salad.
