Roasted Tomato & Garlic Dressing

Roasted Tomato & Garlic Dressing

This is the fourth and final recipe completing the posting of "One Week of Salad Dressings".  This dressing requires 25 minutes to prepare, due to roasting the tomatoes and garlic cloves   This collection is from the monthly publication of a grocery store in London.  It features the most mouth-watering photos and recipes to get your taste bus secreting.  Refrigerate any of these dressings 4 days or freeze in an ice cube tray then a sealed bag for 1 month.

Ingredients:

Preheat oven to 425*F  (220 C)

Arrange a Pint  (400 ml)  pack of cherry tomatoes on a baking tray, Season.: 

Toss with 2 tablespoons olive oil and 

1 tablespoon sherry vinegar.  

Roast for 5 minutes and toss through  

1 tablespoon fresh oregano  

6 unpeeled garlic cloves.  

Roast10 minutes more, then set aside.

Once cool, peel the garlic.  .  

Puree in a blender the tomatoes, garlic, and oregano plus any juices.  

Place in a jug or jar and add  

2 tablespoons extra virgin olive oil 

1 tablespoon sherry vinegar. 

2 tablespoons water and season..

Classic Vinaigrette

Classic Vinaigrette

Use a cruet with fitting stopper or a jar with a lid.  Refrigerate up to 4 days or freeze up to one month. 
Ingredients:
5 ounces extra virgin olive oil. 100 ml

3 tablespoon red wine 

2 teaspoons Dijon mustard

1/2 teaspoon clear honey

1/2 teaspoon salt flakes

Plenty.fresh ground black pepper

Directions:

Using a balloon whisk, continue whisk ingredients together until the dressing is emulsified.  Makes 3/4 cup.

Ultimate Green Goddess

Ultimate Green Goddess 

This is the second posting this week for a week of salad dressings.  The recipes yields 3/4 cup.  

Ingredients:

1 ounce parsley, chopped 

2 tablespoon chopped dill

2 tablespoon chopped chives

Place herbs in a small food processor with

5 1/4 oz. plain yogurt

2 tablespoons nonpareille capers

Zest and juice of 1/2 unwaxed lemons

Whiz again and season to taste with salt.

Smoky Tahini Salad Dressing

Creamy Smoky Tahini

A good salad dressing is the ultimate multitasker. Keep a few of these beauties on hand and you will have the tools to dress up all manner of salads, sauces for everything from pasta to grilled fish, plus ready to go marinades for meat. I will post one week of fresh and tasty dressings.  Makes about 3/4 cup.

Ingredients:

4 tablespoons tahini
1 small garlic crushed
1/4 teaspoon smoked paprika
1 teaspoon paprika
2 tablespoons cider vinegar
Whisking until smooth.
Beat in:2 tablespoons water a little at a time until smooth and until you have achieved the desired thickness.
Season with salt and fresh ground pepper. Yield: 3/4 cup.

Creamy Herb And Preserved Lemon Salad Dressing

                                             

Creamy Herb And Preserved Lemon Dressing

As winter envelops Southern California, the region’s orchards burst with a kaleidoscope of citrus fruits, offering a vibrant antidote to the season’s chill. With the abundance of local, seasonal ingredients, what better way to celebrate winter than by exploring the versatile world of citrus? From preserving its essence to incorporating it into cozy recipes, let’s delve into the art of citrus preservation and culinary creativity during this bountiful season.
Ingredients:
1⁄4 cup mayonnaise
1⁄4 cup Greek yogurt
1 teaspoon Worcestershire sauce
1 tablespoon water
2 tablespoons finely chopped preserved lemon, unwashed
2 tablespoons finely chopped fresh soft herbs (chives, tarragon, parsley, etc.)
Fresh ground black pepper
Preserved lemon brine or salt to taste

Directions:

In a medium bowl, whisk* together mayonnaise, Greek yogurt, Worcestershire sauce, and water. Fold in preserved lemon and herbs, and season generously with fresh ground pepper. Taste dressing for seasoning and add brine or salt as needed.

*For a smoother dressing, blend mayonnaise, Greek yogurt, preserved lemon, and Worcestershire sauce in a blender or with an immersion blender, then fold in remaining ingredients.

Cumin Seed And Shallot Vinaigrette

Cumin Seed And Shallot Vinaigrette

How often do you compliment the chef following an excellent meal and he replies, "would you like the recipe"? I enjoyed lunch with friends at the Maderas Golf Club.  Chef Earl Schryver shared his secrets for the salad dressing we all enjoyed. I have divided the original recipe by 1/4 to make it a reasonable amount for home use.

Ingredients:
Cumin Seeds       1 tablespoon
EVOO.                1/2 cup
Lemon juice        2 tablespoons
Shallots               1/2 ounce, cut into 1/4's

Salt and Pepper   To taste 

Directions:

Toast cumin seeds and shallots in a heavy small skillet over medium heat until fragrant, about 2 minutes.  Cool and put cumin seeds  shallots, and olive oil in a blender.  Blend until liquified.  Slowly add the lemon juice.  Season the dressing to taste with salt and pepper.

Sesame Salad Dressing

Sesame Salad Dressing This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard. If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form. Ingredients: 1 tablespoon sesame seeds (optional, for texture and flavor)                                                 ¼ cup toasted sesame oil 2 tablespoons reduced-sodium tamari or soy sauce 2 tablespoons lime juice 2 to 3 teaspoons finely grated fresh ginger 1 clove garlic, pressed or minced ½ teaspoon Dijon mustard Pinch of red pepper flakes (optional, for spice) Directions: If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from  the heat. n a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds. Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now. This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Spinach Salad With Cranberry Vinaigrette, Walnut Praline And Blue Cheese

Spinach Salad With Cranberry Vinaigrette,

Walnut Praline, And Blue Cheese

I buy an extra bag or two of cranberries when they are in season for my freezer to have on hand for use in recipes throughout the year.

Ingredients:

Spicy Walnut Praline:

1 cup lightly toasted walnuts, finely chopped 

1 tsp.. salt 
1/4 tsp.. cayenne or to taste 
1/2 cup sugar 
2 - 6 oz.. bags baby spinach 
1/2 cup dried cranberries 
1 cup Danish blue cheese, crumbled 
Cranberry Vinaigrette: 
1/2 cup fresh cranberries 
3 T.. raspberry vinegar 
1 clove garlic, peeled 
1 tsp.. minced shallots 
1/2 tsp.. Dijon mustard 
1/4 cup Cranberry juice cocktail 
3 T. walnut or olive oil 
1 T. honey 
3 leaves fresh mint 
1/3 cup vegetable oil 
Salt to taste 
Directions:

For Walnut Praline, toss together walnuts, salt and cayenne. In a dry  small heavy nonstick skillet cook sugar over medium heat , without stirring, swirling pan until golden. Add walnut mixture and stir to coat nuts with caramel. Spoon praline onto a baking sheet lined with parchment paper and cool. When cool, transfer to a cutting board and chop. Keeps 3 days.

For vinaigrette, place cranberries, vinegar, garlic, shallots and mustard in food processor blender and pulse several times to coarsely chop. Add the cranberry juice, walnut or olive oil, honey and mint; blend until thin and smooth. With machine running slowly all vegetable oil in a steady thin stream and blend to form a slightly thickened and emulsified dressing. Season with salt.. 

Place spinach and dried cranberries in a large salad bowl and toss with enough dressing to coat th e leaves well. Divide salad among serving plates and sprinkle with walnuts and blue cheese. Serve immediately.

Serves 8

Poppy Seed Dressing

Poppy Seed Dressing

 Poppy seed dressing is a slightly creamy vinaigrette that strikes the perfect balance between tangy and sweet flavors, with a delightful nutty crunch from the seeds. It pairs nicely with simple mixed greens or more elaborate salads featuring fruits and nuts—spinach, strawberries, and almonds being a classic combination. Granted, those pesky poppy seeds have a way of getting lodged between your teeth (especially as we get older—ah, the joys of aging!), but the delicious taste of this dressing is well worth it. The best part? Preparing your own poppy seed dressing is incredibly easy, and you likely already have the necessary ingredients in your pantry. Whether you’re hosting a dinner party or just looking to liven up your weekday salads, this dressing is a must-have addition to your recipe box.
Ingredients:
3 tablespoons honey
1½ tablespoons Dijon mustard
¼ cup white wine vinegar
1 tablespoon mayonnaise, best quality
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil
1½ tablespoons minced shallots, from 1 shallot
1 tablespoon poppy seeds
Directions:
In a medium bowl, whisk together the honey, mustard, vinegar, mayonnaise, salt, and pepper. While whisking vigorously, slowly pour in the oil to create an emulsion; the dressing should be slightly thickened and emulsified when all the oil is added. If you see pools of oil forming on the top while you're adding it, stop for a moment and whisk to emulsify before continuing. Mix in the shallots and poppy seeds. Taste and adjust seasoning, if necessary.

Make-Ahead Instructions: The dressing can be stored in a jar at room temperature for up to 4 days, or up to a week in the refrigerator. Shake to re-emulsify when ready to use.

Miso Ginger Vinaigrette

Miso Ginger Vinaigrette

This is a low-calorie vinaigrette with less oil than the usual ratio. It is slightly heavier in texture (you can thin down with a little water if you want a lighter) but lower in calories. Serve over cooked or raw spinach, sliced cucumber, and steamed broccoli, asparagus, and cauliflower, well as salad greens.
Ingredients:
½ cup (125 mL) white miso
½ cup (125 mL) rice vinegar
2 tsp (10 mL) grated ginger root
2 tsp (10 mL) sugar
1 tsp (5 mL) sesame oil
¼ cup (60 mL) vegetable oil
Few drops hot pepper sauce, optional
Directions:
Combine miso, rice vinegar, ginger, sugar, sesame oil, vegetable oil and hot sauce (if using) until smooth. Keeps 1 week.
Makes about 1 cup (250 mL)

Celery Seed Salad Dressing

Celery Seed Salad Dressing

This recipe is the famous Celery Seed Dressing from the former Charter House Restaurant in Bellevue Ohio. Unless you are needing 0ne and one-half quarts of dressing, divide this recipe by halves or fourths. Also the dressing tends to be a little sweet. Adjust the sugar to your taste. I use 2 cups sugar for the full recipe. Yield 6 cups

I have divided the 2nd recipe for a 12 ounce recipe  (1 1/2 cups)

Ingredients:
2 tablespoons salt
1 1/2 tablespoons paprika*
3 tablespoons dry mustard
2 1/4 cups sugar
1 1/2 cups vinegar
6 tablespoons grated fresh onion
1/2 cup water
4 1/2 cups salad oil
2 tablespoons celery seed

Directions: 

Place ingredients in blender ot Vita-Mix reserving celery seed. Blend on high speed until well blended: add celery seed and place in container,  Refrigerate.

*Can be made without the paprika. Tasty on a vegetable or fruit salad.

The Original Recipe divided into 1/4 Recipe
Yield 1 1/2 cups   (12 ounces)
Ingredients:
1 1/2 teaspoons salt
1 1/8 teaspoons paprika
2 1/8 teaspoons dry mustard
1/2 cup sugar + 1 tablespoon
1 tablespoon + 3/4 teaspoon vinegar
1 tablespoons + 1 1/2 teaspoon grated fresh onion
2 tablespoons water
1 cup + 2 tablespoons salad oil
1 1/2 teaspoons celery seed

Directions: 

Place ingredients in blender or Vita-Mix reserving celery seed. Blend on high speed until well blended: add celery seed and place in container  Refrigerate.

Can be made without the paprika.  Tasty on a vegetable or fruit salad.

Caesar Dressing

Caesar Salad Dressing 

This is a favorite recipe of our grandson Jacob.  He says the secret and flavor is created by the anchovies.  It creates a very tasty salad.

Ingredients: 

6 to 8 cloves garlic

1/2 tin anchovies

1 or 1 1/2 lemons freshly juiced

3/4 to 1 cup olive oil

Salt & pepper to taste

1 tablespoon Dijon mustard

Directions:

Place garlic cloves, anchovies, mustard, in blender to chop.  Drizzle oil, and lemon juice in while blending.  Taste and season with salt and pepper to your liking.    Easy Peasy!

Brunswick Grill Salad Dressing

The Brunswick Grill was a local restaurant in the small Midwest town where we lived for forty years.  One could get a good home cooked meal (from scratch) at a very affordable price.  A salad came with every meal and the dressing was on every table in a syrup pitcher.  Another great memory of bygone times.

Brunswick Grill Salad Dressing

1 1/2 c. sugar 

1 large clove minced fresh garlic

1/2 c. white vinegar 

1 tsp. salt

14 oz. catsup 

1 cup canola oil

1 Small chopped onion or some dried minced onion 

2 drops red food color (optional)

Mix all ingredients in blender or food processor. 

This is a sweet and spicy French dressing. 

Makes about 1 ½ pints.

Passion Fruit Vinaigrette

Passion Fruit Vinaigrette

1/2 cup passion fruit juice

1/8 cup oil  (try flavored oils if you like)

1/8 cup apple cider vinegar

1 tablespoon honey

Salt and pepper

Mix and shake well.  Serves 4.

Passion Fruit Vinaigrette

Passion Vinaigrette

Ingredients:
1⁄2cup passion fruit juice
1⁄8cup oil (try flavored oils too if you like)
1⁄8cup apple cider vinegar
1 tablespoon honey
salt & pepper

Directions:

Place ingredients in cruet and mix well.

Champagne Vinagrette

Chausid Champagne Vinaigrette

Ingredients:

1/4 cup white wine vinegar 

1/4 cup white champagne vinegar

1/2 cup olive oil

2 teaspoons sugar

1 small shallot, minced

1 teaspoon dijon mustard

Salt and pepper to taste

Directions:

Blend in blender.  Yield 1 cup.

Salad Dressing Henri Chazaud

                              Salad Dressing ~ Henri Chazaud, Grad. CIA

This dressing was the hit when served at the annual "Over 80's Luncheon at San Rafael Catholic Church  2/2018

1/4 cup white wine vinegar
1/4 cup white champagne vinegar
1/2 cup olive oil
2 tsp. sugar
1 diced small shallot
1 tsp. Dijon mustard
Salt and Pepper to taste.

Blend in blender.

Ginger Carrot Salad Dressing ~ Heidi Swanson

An Exceptional Ginger Carrot Dressing

Sometimes Heidi uses 1/4 teaspoon ground cayenne in place of the Serrano. Also, you can freeze any dressing you don't use in a few days.

Ingredients:
1/3 cup full-fat coconut milk
1/4 teaspoon ground turmeric, or more to taste
5 tablespoons peeled ginger, chopped to measure
3 medium farmers' market carrots, scrubbed
1/2 of a serrano pepper, stemmed, or to taste
1/3 cup extra virgin olive oil
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame oil
1 tablespoon miso (optional)
1 tablespoon maple syrup
1/4 cup / 60 ml brown rice vinegar
4 medium shallots, peeled

*

Directions:

Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth. Taste, and adjust, if needed, with more salt or vinegar, or any other ingredient you think might need a little boost.

Makes about 2 cups.

Olive Garden Salad Dressing Recipe

Olive Garden Salad Dressing Recipe

I love copycat recipes, but Olive Garden copycat recipes are my favorite!! This one is definitely at the top of my list!! I looked everywhere for an Olive Garden salad dressing recipe that tasted just like it, and I’m so happy to say I finally found it! I really only go to Olive Garden for three things: Zuppa Toscana soup, their salad, and alfredo. I’m happy to say I’ve mastered all 3 recipes  so now you can save money and make them all at home!!

You will  need:
* Parmesan Cheese * Good Seasons Italian Dressing Packets * Italian Seasoning * 

Ingredients:
1/3 cup White Vinegar

1/2 cup Vegetable Oil
1/4 cup Olive Oil
1 tsp Mayonnaise
1/2 tsp Garlic Powder
1/2 tsp Sugar
1/4 tsp Pepper
1/2 tsp Salt
1/2 tsp Italian Seasoning
1 packet Good Seasons Italian Salad Dressing
1 tsp grated Parmesan
1/8 tsp Lemon Juice
1/4 tsp Xanthan Gum (optional)
4 tbsp Water

Directions:

Combine ingredients and blend until well mixed.
Chill until ready to serve.

Brunswick Grill Salad Dressing

Brunswick Grill Salad Dressing

The Brunswick Grill Restaurant was once located in the small town of Willard Ohio. It was known for good home-style food but the "Brunswick Salad Dressing" was everyone's favorite. The owners were generous with sharing the recipe if requested. Ask any Willardite about their memories of this by-gone time and the dressing is certain to surface and often with bragging rites that they had the authentic recipe.  It was a must with any meal at "The Brunswick Grill".

Ingredients:
1 cup Mazola Oil
2 cups sugar
1/2 cup vinegar
1/2 cup water
1 med. onion, grated or puree
The secret ingredient:
2 reg. sized HEINZ ketsup, Must be Heinz.

Mix in bowl or blender - Makes 1-1/2 Quarts