Salad dressings

[coppercone2]

So I wonder what kind of interesting salad dressing recipies people came up with. I figure this will be mainly a thread about blenders/food wands

The basic go-to for me is to use a 1/3 balsamic - 2/3 mixture of olive oil with a spoon of mustard in it, blended with a food wand.

The other great one is to use 1/3 lemon juice (squeeze and drained through a sieve) and 2/3 oil, blended with a spoon of mustard.

The usual modifications I make is addition of salt/pepper, change vinegar type (rice, wine, apple cider) and change mustard type (honey mustard, dijon, french, spicy).

But I know there are many more advanced dressings that I should be making.. I was hoping this thread would fill in some holes.

Does anyone use blended vegetables to make salad dressings? I.e. green peppers. I was hoping for some more advanced recopies that maybe use vegetables, pastes, seeds, etc. I figure at a glance maybe herb pastes (cilantro, basil, etc) could be used as a substitute for mustard as a emulsifier. Or maybe stuff like roasted garlic, etc.


I will write though that just a lemon/mustard/oil dressing is very 'refreshing' compared to vinegar based ones. I think its hard to do this because half the time I end up with some thing that tastes like salsa lol


I would also like to know about the chemical cooking aspects of making dressings, since acid and vegetables are mixed, they should to a degree 'cook' the food.

[rooppoorali]

One of mine is quite simple. People appreciate it a lot. I make this dressing with  sour yogurt, black pepper power, cumin powder and salt.Basil or cilantro adds extra taste to the recipe.This dressing is best for a salad called 'Raita'. I like 'onion raita' the best. But the same dressing goes well with a mixed salad of cucumbers, carrots, tomatoes etc. But of course, heart of this dish is onion.

[coppercone2]

do you use fresh basil/cilantro on these recipes? I find the taste difference is radical between the fresh and dried. I imagine with a yogurt you need fresh? With oil dried almost makes sense. I should buy some cumin seed now that I have a spice grinder, get away from some of the pre-powdered stuff (cinnamon freshly powdered feels much more aromatic for waffles).

[abquke]

I've made a similar dressing that also had anchovies in it. Anchovies are a vegetable, right?

[coppercone2]

NO

[Halcyon]

One of mine is quite simple. People appreciate it a lot. I make this dressing with  sour yogurt, black pepper power, cumin powder and salt.Basil or cilantro adds extra taste to the recipe.This dressing is best for a salad called 'Raita'. I like 'onion raita' the best. But the same dressing goes well with a mixed salad of cucumbers, carrots, tomatoes etc. But of course, heart of this dish is onion.

This would work really well with something like onion bhaji as well.

[Halcyon]

do you use fresh basil/cilantro on these recipes? I find the taste difference is radical between the fresh and dried. I imagine with a yogurt you need fresh? With oil dried almost makes sense. I should buy some cumin seed now that I have a spice grinder, get away from some of the pre-powdered stuff (cinnamon freshly powdered feels much more aromatic for waffles).

I almost always buy whole seed pods/spices/peppercorns etc... They last a lot longer in the cupboard and taste far nicer than most of the pre-ground stuff you can buy.

The only stuff I generally buy powdered are things like turmeric and some chilli powders. I always keep various chillis on-hand, whether they be fresh, whole dried, flaked or ground for different applications.

[amwales]

About 50ml mayonnaise, 1 tbsp of olive oil, zest of 1/2 lime, the juice from a 1/2 or 1 lime ( taste it ). It's very refreshing, lovely with fajitas or salad. mmmm

[coppercone2]

About 50ml mayonnaise, 1 tbsp of olive oil, zest of 1/2 lime, the juice from a 1/2 or 1 lime ( taste it ). It's very refreshing, lovely with fajitas or salad. mmmm

yeah this one is good, I think you can get over vinegared with salads easily. What is interesting is that i read that citrus juice changes flavor when left out in a shallow dish for volatile chemicals to evaporate

[tkamiya]

An easy Asian themed salad dressing:

2 part SUSHI rice vinegar (it has to say "Sushi", not just rice wine vinegar...)
1 part Soy Sauce (Japanese kind, like Kikoman - don't use Chinese kind.  Those are different)
Drops of roasted sesame seed oil
Optional - grated fresh ginger
Shake vigorously and refrigerate remainder

Without ginger, this stuff keeps weeks to months.  With fresh ginger, probably a week at least.

[jonpaul]

Coppercone, bravo pour le recipes

Store-bought dressing is junk, very poor quality oil.

My formation is similar

1/4' finest Italian Virgin olive oil
3/4 Pure Lemon juice
2 tbls Dijon mustard
2..4 cloves fresh garlic chopped and shredded
Add seasonings to taste.

Use blender

Yield 2 500 ml cups

Improvement after storage in frig.

Jon