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.
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.
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've made a similar dressing that also had anchovies in it. Anchovies are a vegetable, right?
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.
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.
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
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
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.
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
does anyone know like anchiovi substitutes. I got a vegetarian caesar dressing that had some kind of soy products in there. What is it, how do you do it?
Also, the lemon/mustard dressing jon paul recommends is one of the classics for me, I think its very similar to the first salad I ever had in my life. But it had vegetable oil and garlic powder on cheap iceberg lettuce (poor)
I got through a bottle of ranch and caesar and I think its time to stay on the home made stuff for a while.... lemon is fresher then vinegar too, I think it might be a healthier salad in some regards. I like the pure lemon one, you can mix it wiht vinegar but its not the same
the only question is if you let the lemon juice stand for a while. I never got over how the stainless lemon juicer is the best looking thing in the kitchen @ 20 years old. the magic of passivation. If you briefly heat the lemon it changes flavor too which can vary the dressing. I wonder WTF would happen if you like baked lemon for a while and used it in a salad dressing. Some lemon oil might get in there or something.
