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    I really don’t consider myself a food snob. I’m a lover of chinese food, eaten straight out of the box and a firm believer that no chocolate chip cookie recipe will ever compete with the ones that are made by just adding 3 ingredients to the mix that comes out of the red box (if you don’t know what I’m referring to, we can’t be friends). But, and this is a huge but, some foods, NEED to be homemade. On the top of that list is salad dressing.

    Home made salad dressing are a huge pet peeve of mine. They are really easy to make and taste significantly better.

    So many times, including in restaurants, the salad dressings taste so artificial and just not good. Not to mention the atrocity that is bottled salad dressing. That stuff is so gross! I recently had the pleasure (read: misfortune) to taste test a bunch of them. Let me just say that some of them were really difficult to get down and totally gag inducing.  They have a weird tangy sweetness and in my opinion, always just tastes off.

    But have no fear. A good salad dressing is actually sooooooo simple to make. They require virtually no prep time and can usually be made with regular everyday ingredients you already have in your house.

    As part of my movement to rid the world of bad salad dressings, I decided to give you all a bunch of really yummy and easy recipes.

    Before we dive into individual recipes though lets just talk salad dressing basics. There are a few fundamentals to a good dressing that really everyone should know. Once you know these principals you can pretty much stop reading this, because you will be able to make your own dressings, from scratch with out a recipe.

    But keep reading anyway because I actually spent time writing them out for you. Thanks, mwa.

    Lets start with a vinaigrette. These are the lightest of all dressings. On the simplest level they’re merely any kind of acid (think lemon, lime, vinegar etc.) whisked together with oil salt and pepper. It’s usally a 2:1 ratio of oil:acid and in my opinion are the tastiest! They are flavorful but still light enough to allow you to actually taste the vegetables you are pouring them over. Plus, because the amounts of acidic fruits and vinegars out there is tremendous, the flavor combinations are endless. Which means you can basically have a different salad dressing every night and never get bored.

    Then there mayonnaise based dressings. From here you can go into directions. You can start by making your own mayo or used a store bought mayo as a base. I personally do both, depending on how much time I have. In my mind as long as the flavors are balanced both options are perfectly acceptable. Balancing flavors though is where it gets tricky.

    When you make your own homemade mayo you can control the amounts of salt, sugar and lemon you use to make it, which makes it easier to balance the flavors after. Store bought mayos on the other hand come ready made, which means you have to TASTE them before you use them. Every brand tastes different. Some are sweeter, some are blander, mustard-ier (I’m copywriting that word), theres just no way to know unless you taste it! So, even though using mayo out of a jar saves time on the making-the-mayo step, you really need know how to adjust the recipe to suit which brand you are using. (*Sidenote-this is why you have to taste as you go along, even when you follow a recipe exactly because, like in this case if the recipe calls for mayo, if you don’t know what brand they used its may not taste the same).

    Once you settle on which mayo you are using you need to figure out how to flavor it. Now, in my mind the biggest offense of any salad dressing is when someone adds sugar or honey where it does not belong. Let me say this again, because this is insanely important.

    NOT ALL SALAD DRESSINGS NEED SUGAR OR HONEY.

    In fact, most of them do not. Once in a while you may need a drop of honey or a pinch of sugar to balance out the tartness of a very strong vinegar that will over power your veggies however, most of the time it is completely unnecessary. It takes the beautiful, bright, fresh dressing you just made it and turns into something that tastes like it came out of a bottle. I don’t know when it became acceptable to put sugar in a caesar dressing but it needs to stop. Of the six dressing recipes I gave you only 1 contains honey and its because it needs it. Without it, the turmeric is too strong and overpowering.

    When flavoring a mayo I like to always start with my acid. From there I add in any garlic or onions and the season liberally with salt and pepper. Mayonaisse is very forgiving, so if you add too much of one thing, don’t worry about it. Just take a deep breath and figure out which ingredients you can add a little more of to balance it out.

    The last category of dressings is actually not a category at all. Its the NON-DRESSING DRESSINGS. What is that? Thats all the things that are not technically salad dressing but yet, can be used as one. Think techina, chumus, pesto etc. These are fun because they add variety to our regular arsenal of dressings.

    Personally, of all of them techina is my favorite so, I’m going to include a basic recipe for that here also. But even within the techina world, you can totally individualize it. Add harissa for some middle eastern flavors, spice it up with a fire roasted jalapeño, go korean by dropping in a spoonful of gochujang, or add a handful of herbs for a green techina.

    Now that you have an understanding of what goes into, in my opinion, the two (but sort of 3 if you cont non-dressing-dressings) schools of dressings you can easily whip up a quick and easy salad to go along with your dinners.

    Just incase you don’t feel like making up your own  though, I am giving you my easiest and most family friendly recipes. They are extremely versatile so feel free to play around and personalize them to your liking.

    Hope this posts makes your life a little easier and significantly more delicious!

    Peas out,

    Danielle

     

  • Balsamic Vinaigrette

    Ingredients

    1. 2 tbsp. chopped purple onion
    2. 1 tbsp minced garlic
    3. 1 tsp dijon mustard
    4. 1 tsp salt
    5. 1/2 tsp black pepper
    6. 1/4 c balsamic vinegar
    7. 1/2 cup extra virgin olive oil

    Instructions

    1. Add everything, besides oil, to a medium sized bowl and whisk
    2. While whisking, slowly drizzle in oil
    3. Store in an airtight container for up to a week.

    Uses

    1. greek salad
    2. grilled chicken salad
    3. steak salad

    Raspberry Vinaigrette

    Ingredients

    1. 1/4 c raspberry vinaigrette
    2. 2 tbsp apple cider vinegar
    3. 1 tsp dijon mustard
    4. 1 tsp salt
    5. 1/2 tsp black pepper
    6. 1/2 c extra virgin oil

    Instructions

    1. put everything, besides oil, a medium sized bowl and whisk together
    2. while whisking, slowly drizzle in oil
    3. store in refrigerator for up to a week

    Notes

    1. *If you don’t have raspberry vinegar swap it out with 3 Tbsp balsamic vinegar and 1 Tbsp raspberry jam.*

    Roasted Garlic and Dijon Mustard Vinaigrette

    Ingredients

    1. 1 bulb garlic, top cut off crosswise, to expose the garlic cloves
    2. 1 tsp extra virgin olive oil
    3. 1/4 tsp sea salt
    4. 1/4 tsp black pepper
    5. —–
    6. 2 tsp dijon mustard
    7. 1/2 lemon freshly squeezed
    8. 1/2 cup extra virgin olive oil
    9. 1/2 tsp Salt
    10. 1/4 tsp Pepper

    Instructions

    1. Place garlic bulb on a piece of aluminum foil
    2. Drizzle with olive oil and sprinkle salt and pepper
    3. Pick up edges of foil to wrap garlic bulb
    4. Place in a 350f (180c) oven for 45 minutes
    5. Remove and allow to cool for 30 minutes

    To make the dressing

    1. Squeeze garlic bulb from the bottom so that all the cloves pop out and fall into a medium sized bowl
    2. Using a fork mash cloves
    3. Add mustard and use the fork to combine them to form a paste
    4. Add in lemon juice, salt and pepper and mix together
    5. Using a whisk slowly drizzle in olive oil to create a smooth mixture

    Notes

    1. Every bulb of garlic will absorb a different amount of slat and pepper while roasting. To make the dressing perfectly balance you will need to adjust the seasoning after you combine all the other ingredients.

    Caesar Dressing

    Ingredients

    1. 2 tsp. Salt
    2. 2 tsp. Black pepper
    3. Juice of 1 lemon
    4. 10-12 cloves of garlic
    5. 4 tsp. Red wine vinegar
    6. 4 tsp. Worcestercire sauce (or imitation, or soy sauce)
    7. 1/4 cup Dijon mustard
    8. 3/4 cup mayo
    9. 1 1/3 cup oil.

    Instructions

    1. Put everything in the food processor besides the oil.
    2. Mix until the garlic is well blended into the rest of the ingredients
    3. While processor is on slowly drizzle in oil
    4. Store in an airtight container in the refrigerator for up to ten days

    Notes

    1. *This is hands down the best non-dairy, egg free caesar dressing recipe! It goes well with everything.
    2. **Sometimes I even use it as a marinade for my boneless chicken. I rub it all over the chicken cutlets and then grill on both sides. Yum!!!

    Turmeric and Preserved Lime Vinaigrett

    Ingredients

    1. 1 inch fresh turmeric, peeled
    2. 1 garlic clove, peeled
    3. 1 tbsp preserved lime purée
    4. 1 tbsp honey
    5. 2 tbsp room temp water
    6. 3 tbsp oil
    7. Salt and pepper to taste

    Instructions

    1. Put everything in blender or food processor besides the oil.
    2. Pulse until everything is finely minced and then slowly drizzle in oil.
    3. Depending on how salt your preserved limes are you may or may not need to add so salt.
    4. So taste to adjust seasoning!

    Notes

    1. *If you don’t have preserved lime swap it out for the juice of 2 limes and 1/2 tsp of salt.

    Tehina Dip/Sauce

    Ingredients

    1. 3 cloves of garlic
    2. juice form one lemon
    3. 2 tsp salt
    4. 1 tsp black pepper
    5. 1/2 cup sesame paste
    6. 1/2 cup very cold temperature water
    7. 1/4 cup fresh parsley, chopped

    Instructions

    1. Start by crushing your garlic in the mortar and pestle until it forms a paste.
    2. Stir in lemon juice, salt, pepper and sasame paste until combined.
    3. Slowly add in water until you reach the consistency you like. I like mine a little more runny when I’m using it for a salad, but thicker when I’m serving as a dip.
    4. If you are using parsley, add at the end.

    Notes

    1. If you don’t have a mortar and pestle you can easily make this in a food processor or blender!

    Creamy Sesame Dressing

    Ingredients

    1. 3 Tbsp mayo
    2. 4 Tbsp tahini
    3. 2 Tbsp + 2 tsp rice vinegar
    4. 2 tsp sesame oil
    5. 2 cloves garlic minced
    6. 1/4 inch ginger, minced
    7. 2 Tbsp soy sauce
    8. 1/4 tsp salt
    9. 1/2 tsp black pepper
    10. 1 Tbsp honey (optional, I leave it out but my husband likes it with 😝)
    11. 1/4 cup canola oil

    Instructions

    1. Put everything in a jar bedsides for the oil.
    2. Shake it up.
    3. Add oil then shake again for one minute until combined!
    4. Refrigerate until serving!!!

    Notes

    1. I highly recommend doubling (or tripling!) this recipe!!!

    Carrot Ginger Dressing

    Ingredients

    1. 2 large carrots, peeled & chopped
    2. 2 small shallots, peeled & halved
    3. 2 tbsp roughly chopped ginger
    4. 1/4 c white miso
    5. 1/4 c rice vinegar
    6. 3 tbsp toasted sesame oil
    7. 3 tbsp water
    8. 1/4 c canola oil

    Instructions

    1. Combine carrot, ginger and .shallot in a food processor.
    2. Pulse till finely grated.
    3. Add miso, vinegar, sesame oil and water
    4. Purée.
    5. Scrape down the sides.
    6. Turn on food processor and drizzle in oil.
    7. Purée for another minute.
    8. Refrigerate until serving.

    Notes

    1. I like to serve this dressing wit crisper vegetables that can hold up to the heaviness of it. I recommend iceberg lettuce as opposed to romaine and love to add in some crisp purple cabbage and crunchy cucumbers. And like most foods, this dressing only benefits from the addition of avocado!!!!
    Adapted from Smitten Kitchen

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