Get Cooking_ 150 Simple Recipes to Get You Started in the Kitchen - Mollie Katzen [21]
This dressing is vegan.
1 tablespoon finely minced shallot
3 tablespoons raspberry vinegar
2 teaspoons sugar
Heaping ¼ teaspoon salt
1/3 cup olive oil
Combine the shallot, vinegar, sugar, and salt in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, the dressing is ready to serve—or to refrigerate until use. (Alternatively, you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically until thoroughly combined.) Immediately before using, shake well or stir from the bottom.
GET CREATIVE
Substitute roasted walnut oil or roasted pecan oil for half of the olive oil.
Add 1 tablespoon minced mint or basil leaves.
After adding the olive oil, stir in up to ½ cup raspberries (fresh or unsweetened frozen). If using frozen, let them defrost directly in the dressing, and they will give off lovely raspberry juices in the process.
Add 1 to 2 tablespoons pomegranate molasses (see Get Cooking) before whisking in the oil.
creamy balsamic-honey dressing
Makes about ¾ cup,
enough for about 6 servings of salad
Sometimes you want a vinaigrette with a little creaminess. Buttermilk makes this one luxurious and rich-tasting. If your honey is stiff, place the jar (without the lid) in a microwave for about 15 seconds, to get it more liquefied. (Don’t try this with a plastic honey bear or squeeze bottle, however, which can easily overheat and melt. Instead, spoon the honey into a microwavable bowl and heat it in that.)
2 tablespoons balsamic vinegar
¼ cup buttermilk
2 tablespoons honey
¼ teaspoon salt
1 tablespoon finely minced shallot
5 tablespoons extra-virgin olive oil
Combine the vinegar, buttermilk, honey, salt, and shallot in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, the dressing is ready to serve—or to refrigerate until use. (Alternatively, you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically until thoroughly combined.) Immediately before using, shake well or stir from the bottom.
GET CREATIVE
Use yogurt instead of buttermilk for a thicker, tangier dressing.
Try this as a dressing on broccoli slaw and/or shredded cabbage and carrots.
honey-mustard dressing
Makes about ½ cup,
enough for 4 to 5 servings of salad
This recipe calls for Dijon mustard. You can also try it with other fancy types. It’s wonderful on a spinach salad.
3 tablespoons sherry vinegar or balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
½ teaspoon minced garlic (about 1 small clove)
¼ teaspoon salt
6 tablespoons olive oil
Combine the vinegar, mustard, honey, garlic, and salt in a smallish bowl. Whisk until thoroughly combined, then continue whisking as you drizzle in the olive oil. When all the olive oil is incorporated, the dressing is ready to serve—or to refrigerate until use. (Alternatively, you can put all the ingredients in a small jar with a tight-fitting lid and just shake it emphatically until thoroughly combined.) Immediately before using, shake well or stir from the bottom.
GET CREATIVE
Spread a bit of this dressing on the bread when making a grilled cheese sandwich or a ham sandwich. It’s a classic combo.
Any time you’re making a salad with bacon in it, this dressing will be right at home.
Drizzle this over fish or chicken.
homemade ranch dressing
Makes 1 cup,
enough for about 8 servings of salad
“Ranch” flavor lands at the top of many people’s list of faves. Problem is, most commercially prepared dips and dressings can be loaded down with unhealthy fats and ingredients not found in nature, much less on a ranch. Here’s a way to make your own very satisfying version with clean, real ingredients. You can use it as a dressing for salad or as a dip for vegetables, chips, or crackers.