Where writing and cooking combine since 2009

Friday, July 28, 2023

The Salad Dressing Repository

 
Originally posted in 2010, this salad dressing repository has been updated with many more recipes I've created over the years.  I basically use two kinds of salad dressing: mine and Paul Newman's when I am too lazy to make my own. Newman's is made the way I would make it at home, with no preservatives or stuff with unpronounceable names. It has olive, vegetable and canola oils, red wine and distilled vinegars, onion, spices, salt, garlic and lemon juice.  I'd skip any oil other than olive oil if I were making it from scratch, but the Newman Foundation was obviously trying to keep their production costs low.

If you read the ingredients on the bottles of most commercially prepared salad dressings other than Newman's, you probably would swear off store-bought dressings, too. On an ounce-for-ounce basis, they're expensive, and they are usually loaded with sugar or high fructose corn syrup, and a lot of other junk you don't keep in your refrigerator or pantry, like maltodextrin, phosphoric acid, hydrolyzed soy protein and propylene glycol, to name just a few.

There are a few salad dressings that I will not re-post here, but you can get them from these links: 

I list Splenda as a common sweetening ingredient in my salad dressings because I choose not to add sugar to my diet.  If you have no such concern, I suggest you use honey over table sugar.

Simple Vinaigrettes

Quick and easy, the vinaigrette is the basis for many dressings. Basically, a vinaigrette needs four ingredients: vinegar, seasonings, a food emulsifier (such as powdered or prepared mustard, or egg yolks) and oil.  You can easily see that within this framework, the variations are virtually limitless. You can change the flavor immensely just by trying a different flavored vinegar, or varying spices and herbs. 

The assembly of any vinaigrette is always the same. Add everything except the oil to a mixing bowl, and whisk together vigorously. Then, slowly add the oil to the other ingredients while whisking continuously, ensuring an emulsion occurs which keeps oil and vinegar from separating. You generally want twice or half again as much oil as vinegar.  

The recipes below can be made at the last minute before serving, and are generally enough for 3-4 salads.  When using dried herbs, however, it's best to allow the dressing to sit at room temperature for an hour or so before serving to allow the herbs to reconstitute and release their flavors.

Ingredients for Cajun Vinaigrette
good for any hearty salad with peppers and cheese where a Cajun flavor profile is needed. Good accompaniment to Kitchen Tapestry dishes like Red Beans & Rice and Shrimp Jambalaya
1/2 to 1 tbsp Cajun Seasonings to taste (like, Slap Ya Mama)
1/2 tbsp onion powder
1 tbsp ketchup
2 tbsp whole grain mustard (like, Grey Poupon Whole Grain)
1 table packet of Splenda (or 1 tbsp honey)
2 tbsp fresh snipped chives
1/4 cup apple cider vinegar
1/2 cup olive oil

Can add 1/4 cup mayonnaise and 1/4 cup sour cream to make it a creamy dressing

Ingredients for Balsamic Orange Vinaigrette
good for a grilled salad of sweet onion, red bell pepper, asparagus, black plums and radicchio
2 tbsp no added sugar orange marmalade (like, Smucker's)
2 tbsp Dijon mustard
1 tbsp dried orange peel
1 tbsp Mrs. Dash Onion Herb Blend
4 tbsp blood orange balsamic vinegar
5-6 grinds freshly cracked black pepper
punch of salt
1/2 cup avocado oil

Ingredients for Dijon Chive Vinaigrette
good for any basic salad or simple, thick-sliced broiled tomatoes
1/4 cup rice wine vinegar
1 tbsp Dijon mustard
1 tsp lemon juice
1 tsp lemon pepper (like, Mrs. Dash)
2 tbsp dried chives
1 tsp Herbs de Provence
pinch of onion powder
pinch of salt
1/2 cup avocado oil

Ingredients for Italian Vinaigrette
good for any basic salad
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese (like, the Kraft green can)
1/2 tsp black pepper
1 tbsp Italian Seasonings (basil, oregano, thyme, parsley)
1/4 tsp garlic powder
1/2 tsp salt
1/3 cup olive oil

Ingredients for Champagne Vinaigrette
good for bitter greens and heartier salads
1/4 cup champagne vinegar
1 tsp powdered mustard (like, Coleman's)
1 tbsp lemon juice
1 tsp black pepper
1/2 packet of Splenda or 1 tsp honey
pinch of salt
1/2 cup olive oil

Ingredients for Tomato-Vodka Dressing
inspired by a recipe from Emeril Lagasse's first cookbook, "Louisiana Real & Rustic."  This dressing is good for heartier salads with cheese
1 small tomato, finely diced
1/2 small shallot, finely diced
1 green onion, finely chopped
1/4 cup balsamic vinegar
3 tbsp Dijon mustard
3 tbsp lemon juice
3 tbsp high quality vodka (like, Tito's or Russian Standard Platinum)
1 tsp black pepper
pinch of smoked salt
1/2 cup avocado oil

Ingredients for Raspberry Vinaigrette
good for salads with bitter greens, like endive and radicchio
1/4 cup raspberry vinegar
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 packet Splenda or 1 tsp honey
1 tsp black pepper
pinch of salt
1/2 cup olive oil

Ingredients for Basic Fennel Dressing
originally from Jeff Smith’s “Frugal Gourmet Cooks with Wine”, good for Kitchen Tapestry's Wop Salad and perfect for a Kitchen Tapestry Greek Salad published as an accompaniment to Moussaka
1/4 cup red wine vinegar
1/4 cup white wine vinegar
1 tsp Splenda
1tbsp dried mustard (like, Coleman's)
1 tsp fennel seed, ground
2 tbsp lemon juice
1/8 cup dried parsley
salt & pepper
1/2 cup olive oil
1/4 cup canola oil

Ingredients for Parmesan Cheese Vinaigrette
good for any salad where Italian flair is needed, but originally meant for a salad of Belgian Endive, julienne prosciutto, roasted red bell pepper and roasted pine nuts
2 tbsp Dijon mustard
1/3 cup red wine vinegar
1/2 cup lemon juice
1/4 tsp Morton Nature's Seasonings
1/2 tsp Splenda or 1 tsp honey
1/4 cup grated Parmesan cheese (like, the Kraft green can)
 pinch of salt
1/2 cup olive oil

Ingredients for Pear Infused Goat Cheese Dressing
good for any salad made with hearty greens and diced fresh pears; vigorously whisk in the goat cheese as the last ingredient until the cheese is incorporated into the dressing
2 tbsp powdered English mustard (like, Coleman's)
1/3 cup pear infused balsamic vinegar
1/2 tsp Herbs de Provence
1/4 cup crumbled goat cheese
1/2 cup avocado oil
pinch of garlic powder
pinch of fine sea salt
freshly cracked black pepper

Ingredients for Blue Cheese and Chervil Vinaigrette
this is from the "Sugar Busters Quick & Easy Cookbook"; great with any greens and compliments walnuts added to any salad; make the dressing without the blue cheese by vigorously shaking in a jar, then add the blue cheese at the last minute before serving and vigorously shake again
3 tbsp white wine vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried tarragon leaves
1/2 tsp dried chervil
1/2 tsp Italian seasoning (oregano, basil, thyme, parsley)
1/2 tsp black pepper
1/2 cup crumbled blue cheese
1/2 cup olive oil

Lemon Vinaigrette
good for a salad made predominately or solely with arugula
juice of 1 fresh lemon
1 tbsp white wine vinegar
1 tsp lemon pepper (like, Mrs. Dash)
1 tsp dried lemon peel
1 tsp powdered English mustard (like, Coleman's)
1 tbsp honey (or substitute one packet Splenda)
pinch of salt

Ingredients for an Asian Vinaigrette
good for an arugula or butter lettuce salad with matchstick sliced radishes and chopped scallions
4 tbsp lime juice
4 tbsp light soy sauce (like, less sodium Kikkoman)
1 tbsp powdered mustard (like, Coleman's)
1 tsp lemon pepper (like, Mrs. Dash)
1/2 cup avocado oil

Ingredients for My Number One Fan Fav Vinaigrette
good for any salad
1/4 cup honey-Serrano balsamic vinegar
1 tbsp powdered mustard (like, Coleman's)
1 tsp dried orange peel
1 tsp lemon pepper (like, Mrs. Dash)
pinch of salt
1/2 cup avocado oil

Ingredients for a Cole Slaw Vinaigrette
good alternative to a typical mayonnaise-based Cole Slaw Dressing
1/4 cup apple cider vinegar
1/2 tsp powdered mustard (like, Coleman's)
1 tsp celery salt
1 tsp lemon pepper (like, Mrs. Dash)
1 table packet Splenda
1/2 cup avocado oil

Ingredients for a Mandarin Orange Vinaigrette
good for a salad of baby spinach, mandarin oranges, slivered almonds and dried cranberries
the juice from a cup of preserved mandarin oranges (like, Dole)
1/4 cup apple cider vinegar
2 tbsp no added sugar orange marmalade (like, Smucker's or Polaner)
1 tbsp Dijon mustard (like, Grey Poupon)
1/4 tsp black pepper
1/2 cup avocado oil


Advanced Vinaigrettes & Creamy Dressings

These are recipes with a slightly more complicated preparation methods.  These dressings can be made ahead of time and will hold in the refrigerator for a week or more.

Ingredients for Irish Pub Dressing
good for an Irish salad of Bibb or Butter Lettuce with tomato and cucumber, with hard boiled egg slices, pickled green beans and a stick of Irish Cheddar cheese served on the side.
1 cup mayonnaise
2 tbsp rice wine vinegar
1 tbsp dried tarragon
1 tbsp Dijon mustard

The Recipe
Blend all ingredients together and chill for two hours before serving.

Ingredients for Poblano Vinaigrette
about the only recipe I've taken off the air from Food Network's Bobby Flay; this is good for a steak salad
2 poblano peppers, split and seeded
1/2 small red onion, sliced (about 1/3 cup)
3 tbsp lime juice
1/2 cup fresh spinach leaves
1 tsp Splenda (or honey)
salt & pepper
3/4 cup olive oil

The Recipe
Coat the poblano peppers and red onion in olive oil and season with salt & pepper.  Place in a 375 degree oven for 30 - 45 minutes until they are browned and caramelized.  Alternately, if you are grilling on a charcoal or gas grill, you can grill the vegetables until they become slightly charred and limp.  Allow to cool.

Place the poblano peppers, onions and lime juice in a food processor or blender and pulse until smooth.  When the processor or blender is running, slowly add the oil and emulsify.  Add the spinach and blend until smooth.  Season with the Splenda or honey, and salt & pepper to taste.

Ingredients for Apple Cider Dressing

good for a salad of endive, watercress and Granny Smith apples
1 small shallot, finely minced
1/4 cup apple cider vinegar
6 oz natural (no sugar added) apple sauce (like, Mott's single-serving)
1 tsp dried orange peel
1 tbsp Dijon mustard
1 packet Splenda (or 1 tbsp honey)
1 tbsp lemon juice
salt & pepper to taste
1/4 cup avocado oil

The Recipe
Pulse the shallots with the vinegar in a food processor until the shallots almost liquefy, then add the other ingredients and blend well.  While the processor is spinning, add the oil until emulsified.

Ingredients Ginger Vinaigrette
good for any salad where an Asian flare is needed.; try it on Napa cabbage with chopped green onions and finely diced red bell pepper
2 green onions, chopped
2 tsp garlic, minced
2 tbsp roasted Sesame oil
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp freshly shredded ginger
1 packet Splenda (or 1 tbsp honey)
salt & pepper to taste
1/3 cup peanut oil

The Recipe
Blend first seven ingredients in a food processor.  While the processor is spinning, slowly add the oil and emulsify.

Ingredients for Fresh Tomato Basil Dressing
good for any salad of mixed greens
1 small tomato
1 small bunch fresh basil, stems removed (about 1/4 cup packed)
1/4 cup red onion, diced
1 tsp garlic, minced
4 tbsp Dijon mustard
1/4 cup red wine vinegar
1 packet Splenda (or 1 tsp honey)
2 tbsp lemon juice
salt & pepper to taste
1/2 cup olive oil

The Recipe
Put the tomato, basil, red onion and vinegar in a food processor and pulse until the basil is partially liquefied.  Add all the remaining ingredients except the olive oil and blend well.  Then, while the processor is spinning, add the oil until emulsified.

Ingredients for Sun Dried Tomato Dressing
especially good with a salad of hearty greens and goat or feta cheese
8 dried tomato halves
3 flat anchovy fillets
2 tsp garlic, minced
2 tbsp lemon juice
2 tbsp garlic red wine vinegar
1/2 tsp soy sauce
1/4 tsp black pepper
1/4 cup olive oil

The Recipe
Soak the tomatoes in enough boiling water to cover for two minutes.  Drain and reserve the liquid.  In a food processor, combine the tomatoes, anchovies and garlic.  Add two tablespoons of the reserved liquid and pulse until finely chopped.  Add the lemon juice, vinegar, soy sauce and pepper, and pulse until combined.  While the processor is spinning, slowly add the oil.

Ingredients for Creamy Tarragon Mustard Dressing
from the Silver Palate Cookbook; this is a must for char-grilled radicchio, endive, asparagus, mushrooms and peppers
1 whole egg
2 egg yolks
1/3 cup Dijon mustard
1/4 cup tarragon vinegar
1 tsp dried tarragon leaves
salt & pepper
1 cup olive oil
1 cup vegetable oil

The Recipe
In a blender or food processor add the egg, egg yolks, mustard, vinegar, tarragon, salt & pepper and spin for one minute. Slowly add the oils while the processor is spinning. The dressing will emulsify to the consistency of a mayonnaise. Remember, this dressing has fresh eggs, and so should be kept refrigerated.  It will last a week or so in the fridge.

Ingredients for Warm Goat Cheese Dressing
good with a salad of hearty greens like arugula, escarole and frisée
2 oz fresh goat cheese
6 tbsp olive oil
2 tbsp lemon juice
1 tbsp dried, powdered oregano
3 tbsp heavy cream
4 tbsp red wine vinegar
1 tbsp dried powdered mustard (like, Coleman's)
1 packet Splenda
1 tsp lemon pepper (like, Mrs. Dash)
dash of salt

The Recipe
Place all the ingredients except the goat cheese in a small sauce pan over low heat and slowly warm. Turn the heat up slightly and whisk in the goat cheese until melted and the dressing is smooth and creamy. Pour over hearty greens and toss, allowing the lettuces to slightly wilt.

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