Veganomicon_ The Ultimate Vegan Cookbook - Isa Chandra Moskowitz [66]
Variations: Silken Aioli Dressing: Use extra-virgin olive oil in place of grapeseed oil and fresh lemon juice in place of the vinegar, and blend in 3 to 4 garlic cloves until smooth.
Silken Tarragon-Lemon Dressing: From the aioli above, reduce the garlic to 1 clove and add 2 tablespoons of finely chopped tarragon
Dijonaisse: Add 2 tablespoons of Dijon mustard.
Thousand Island Dressing: Add 2 tablespoons of ketchup plus 1 tablespoon of pickle relish.
Creamy Pesto: Add 2 to 3 tablespoons of basil pesto.
Creamy Olive Dressing: Add ¼ cup of pitted black or kalamata olives.
Herbed Dressing: Add 2 to 3 tablespoons of any fresh herb: chopped cilantro, chives, parsley, mint, or dill.
SUPER-SIMPLE DRESSINGS
THE following dressings are simple oil-based dressings that can service two to four servings of salad. (Think two if it’s a dinner salad and four if it’s a side.) Make them on the spot and use them right away.
MAPLE-MUSTARD DRESSING
SERVES 2 TO 4
TIME: LESS THAN 10 MINUTES
3 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 tablespoons Dijon or whole grain prepared mustard
3 tablespoons grapeseed or nut oil
½ teaspoon mustard powder
Salt and freshly ground pepper
WHISK ALL the ingredients together and store in an airtight container. Keep refrigerated until ready to use.
MISO TAHINI DRESSING
SERVES 2 TO 4
TIME: LESS THAN 10 MINUTES
How can just two ingredients and a little water taste so amazing? This dressing is based on an old standby that Terry used to whip up in her chef days long gone. It’s perfect not just on fresh crisp greens but pored on steamed veggies, any grain or simply seasoned and baked tofu.
It’s really good as is, but if you’re feeling experimental a clove of chopped garlic, a little lemon juice or a twist of freshly ground black pepper can jazz things up a bit.
¼ cup white, sweet miso
¼ cup tahini
⅓ cup or more warm water
IN A medium bowl with a large spoon, blend miso and tahini together to form a creamy paste. Slowly pour in warm water, gently whisking a little a time till a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use.
MEDITERRANEAN OLIVE OIL AND LEMON VINAIGRETTE
SERVES 2 TO 4
TIME: 10 MINUTES
⅓ cup olive oil
¼ cup fresh lemon juice
3 cloves garlic, pressed or minced finely
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
½ teaspoon salt
Freshly ground pepper
WHISK ALL the ingredients together and store in an airtight container. Keep refrigerated until ready to use.
SESAME DRESSING
SERVES 2 TO 4
TIME: LESS THAN 10 MINUTES
A nice all-purpose dressing for Asian-themed green salads.
3 tablespoons rice vinegar
¼ cup grapeseed or other light-flavored oil
1 tablespoon mirin or rice wine
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
2 teaspoons sugar
1 tablespoon crushed sesame seeds
WHISK ALL the ingredients together and store in an airtight container. Keep refrigerated until ready to use.
RASPBERRY-LIME VINAIGRETTE
SERVES 2 TO 4
TIME: 10 MINUTES
A pretty, brilliant magenta dressing with a fresh and bold fruity flavor. Serve with the most tender, young salad greens you can find, or with chunks of ripe mango on a bed of arugula.
12 ounces frozen raspberries, thawed
¼ cup grapeseed oil or nut oil
3 tablespoons lime juice
1½ teaspoons sugar
½ teaspoon salt
Pinch of grated lime zest
Ground white pepper
USE A large spoon to press the thawed raspberries in several batches through a large sieve into a medium-size bowl. Discard the seeds. Add the remaining ingredients, whisk to combine, and pour into an airtight container if not using immediately.