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Dressed to impress

Homemade salad dressings

July 1, 2016
By TABITHA ALTERMAN , Natural Home & Garden magazine

A good vinaigrette is basically just the result of good oil (1 to 2 parts) meeting good vinegar or citrus juice (1 part), plus a little seasoning.

Though it's best to balance bitter greens with sweet dressings and vice versa, there are few hard rules to follow when it comes to blending your own dressing.

Experiment with quality ingredients using the guidelines below, or try one of the delicious recipes below.

Article Photos

MAKING HOMEMADE dressings is a breeze. If you’ve got oil, vinegar and a willingness to experiment, you’ll be serving up your signature blend in no time.

Tips for making your own include:

Many farmer's markets and grocery stores have olive oil tasting stations. Test a few and pick your favorite.

If the oil tastes good on plain bread, it'll be great on greens. The bold flavors of sesame and nut oils also stand out in homemade dressings.

Classic standbys include mustard, sugar, olives, anchovies, smashed berries and various cheeses.

Add a little of something that entices you, taste and adjust.

You might consider substituting citrus juice for vinegar or bacon grease for oil.

Roasted tomato vinaigrette

(This chunky dressing is sweet, savory and complex, and it's great hot or cold.)

Makes about 1 cup

1/2 cup plus 2 tablespoons extra virgin olive oil

1/4 cup plus 1 tablespoon aged balsamic vinegar

1 tablespoon garlic, minced, divided

1/2 tablespoon unrefined sugar

1 teaspoon sea salt

1 teaspoon white pepper

1 small sweet pepper, diced

1 small red onion, diced

About 5 baseball-size tomatoes (or a similar quantity of different sizes)

1 teaspoon Tabasco sauce

2 tablespoons fresh basil, chopped

1 tablespoon fresh thyme leaves

Whisk together 2 tablespoons oil, 1 tablespoon vinegar, 1/2 tablespoon garlic, sugar, salt, white pepper, sweet pepper and onion.

Cut tomatoes in half and toss them with oil mixture. Marinate at room temperature for 20 minutes.

In a separate bowl, whisk together remaining oil, vinegar and garlic, then add Tabasco sauce, basil and thyme. Refrigerate oil-vinegar mixture.

Heat oven to 375 degrees. Place tomatoes cut side down in a glass dish.

Pour the liquid from their marinade over them, and roast for about 25 minutes for large tomatoes, or about 10 minutes for small tomatoes.

The skins will wrinkle and pull away from the flesh. Remove from oven and let tomatoes cool, then slip off and discard skins, and dice tomatoes into bite-size pieces.

Scrape everything from the baking dish into the refrigerated oil and vinegar mixture, then add tomatoes.

Stir and let sit for at least 5 minutes before serving.

Roasted shallot blue cheese vinaigrette

(You'll want to spring for your favorite blue cheese - it'll be the star. It's best to serve a dressing this bold with mild-flavored greens.)

Makes about 1 cup

2 medium shallots, peeled

2 cloves garlic, peeled

3 tablespoons extra virgin olive oil, divided

4 ounces creamy blue cheese

3 tablespoons white wine vinegar

1 teaspoon fresh tarragon leaves

1 teaspoon fresh parsley

1 teaspoon sweet paprika

1 teaspoon mustard powder

Sea salt and fresh black pepper, to taste

Set shallots and garlic cloves inside a square of foil and pour a tablespoon of oil over them.

Fold foil tops together, forming a packet.

Roast in a 350-degree oven for 20 minutes or until shallots are soft to the touch. Set foil packet aside to cool.

Puree all ingredients except remaining oil, then slowly add oil while blending.

Season with salt and pepper.

Rhubarb vinaigrette

(This thick sweet-and-sour dressing adds a toothsome quality to tender greens. It's complemented perfectly by crumbled goat cheese and toasted nuts.)

Makes about 2 cups

1 to 1 1/2 cups water

1/4 cup honey

4 stalks rhubarb, cut into thin slices

1/4 cup red wine vinegar

Zest of 1 lemon

1/4 cup extra virgin olive oil

Sea salt and freshly ground pepper, to taste

Heat water and honey over medium heat. When mixture begins to boil, add rhubarb and boil five minutes more, stirring often.

Stir in vinegar and lemon zest, and cook 5 to 10 more minutes, until dressing is reduced by about half.

Remove from heat, and let cool slightly.

Whisk olive oil into dressing.

Season with salt and pepper. Serve warm or cold.

Garlicky green goddess vinaigrette

(This garlicky take on the classic dressing is perfect over crisp romaine and is best prepared at least a day in advance. Feel free to experiment with a variety of fresh herbs.)

Makes about 2 cups

Zest and juice of 1 small lemon

1 small ripe avocado, peeled and pitted

3 garlic cloves, peeled

1 medium shallot, peeled

2 to 4 anchovies

1/2 teaspoon sugar

2 tablespoons white wine vinegar

2 tablespoons each fresh parsley, tarragon, cilantro, basil

3/4 cup extra virgin olive oil

1/4 cup cream

Coarse sea salt and freshly ground pepper, to taste

Puree all ingredients except oil, cream, salt and pepper.

After ingredients are mixed, slowly add oil in a stream while processing.

Transfer to a bowl and whisk in cream.

Season with salt and pepper.

Excerpted from Natural Home & Garden, a national magazine that provides practical ideas, inspiring examples and expert opinions about healthy, ecologically sound, beautiful homes. To read more articles from Natural Home & Garden, please visit www.NaturalHomeMagazine.com. Copyright 2011 by Ogden Publications Inc.

 
 

 

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