Salad Dressings

I vary my ratios of oil to vinegar etc. all the time. The recipes below should be taken as a guide only. Mix all ingredients in a small bowl unless otherwise instructed. All recipes will dress about 4 cups of salad greens unless noted.

Red Wine Vinegar & Wholegrain Mustard

This is my favorite dressing at the moment.  It’s good on a salad with any grilled food, so it’s great for parties or picnics.

  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 tablespoon wholegrain mustard
  • 3 – 4 tablespoons extra virgin olive oil

Aged Balsamic & Olive Oil Dressing

An oldie but a goodie.  This is a classic dressing for Arugula salad.

  • 2 tablespoon aged balsamic vinegar
  • 4 tablespoons extra virgin olive oil

Tarragon Vinegar & Dijon Mustard Dressing

I love tarragon vinegar, it tempers the favor of fresh tarragon and gives an interesting twist.  To make your own, just put 1/2 bunch tarragon in a bottle of white wine vinegar and allow it to sit for a few weeks.  It will keep for ages.  This dressing is also good with a regular white wine or Champagne vinegar.

  • 1 tablespoon tarragon vinegar
  • 1 tablespoon Dijon mustard
  • 4 tablespoons extra virgin olive oil

Lemon Juice & White Wine Vinegar Dressing

If you’re in an indecisive mood, this is the dressing for you. Sometimes lemon juice dressings can be a bit too ‘lemony’ without being sharp enough, this is where the wine vinegar helps.

  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 4 tablespoons extra virgin olive oil

Onion & Wine Vinegar Dressing

This is a hearty dressing.  I use it to dress a salad of warm lentils but it’s also good on greens. This one keeps well in the fridge which is just as well since it takes a while to make. I like how the onions soak up the vinegar and give little acidic bursts of freshness.

  • 1 large brown onion, finely chopped
  • 1 cup olive oil
  • 1/4 cup sherry or other wine vinegar

Heat oil in a small saucepan and add onion. Simmer over a low heat until onion is soft but not brown.

Remove from the heat and add vinegar and season. Allow to sit for at least 10 minutes for the onions to soak up the vinegar.

Tahini Lemon Dressing

I first saw a version of this dressing on a roast pumpkin and chickpea salad but it’s good as a sauce for fish, or even to dress a salad with lots of crunchy greens like snow peas or fresh asparagus.

  • 1 clove garlic, finely pounded
  • 4 tablespoons lemon juice
  • 4 tablespoons tahini
  • 3 tablespoons water
  • 2 tablespoons extra virgin olive oil

Creamy Dressing

This dressing also doubles as a sauce for fish or chicken. The quantities below make a little over a cup of dressing.

  • 2/3 cup mayonnaise
  • 1/3 cup natural yogurt
  • 1 – 2 tablespoons lemon juice
  • 1/2 small clove garlic, crushed, optional

Caper Dressing

Great for main course salads with fish or cheese in them. I’ve made it with and without the chives and both are good.

  • ½ bunch flat leaf parsley, leaves picked
  • ½ bunch chives, finely chopped
  • 1 tablespoon capers in salt, well washed
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice, or to taste

Place parsley leaves in a strainer and pour boiling water over them to wilt slightly. Run under cold-water tap to stop cooking process, then squeeze dry and chop finely. Place in a small saucepan with capers and remaining oil and heat until it starts to sizzle.

Remove from the heat and stir in lemon juice and chives and season to taste.

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