Thursday, June 5, 2014

Adventures in Cooking Our CSA Share: Dressing It Up

We have lots of greens in our CSA box this week, plus the ones we already had.  And I'm looking for new salad dressing recipes.

So I asked my friends, who replied:

I do variations on this:

Olive oil
Lemon juice
Minced garlic
Mustard (optional)

For salad accompaning Asian food:
Canola or other neutral oil
Dollop of sesame or peanut oil
Dollop Miso or soy sauce to taste.
Rice vinegar




4 carrots
½ white onion
¼ cup chopped ginger or a little more if you really like ginger like me
2 tablespoons white miso paste
¼ cup rice wine vinegar
2 tablespoons raw honey or coconut palm sugar
3 tablespoons dark toasted sesame oil
2 tablespoons olive oil
¼ cup water
½ teaspoon sea salt
½ teaspoon fresh ground black pepper


Throw everything in a high speed blender and blend until smooth



Orange-Infused Olive Oil

You can find bottles T Whole Food and the like. I just drizzle a bit of vinegar and oil, sprinkle with salt and pepper. Perfect for summer. Also try maple syrup as a sweetener in any vinaigrette recipe...nice change.

Sew and Sow


Honey-Lime Vinaigrette:
2 Tbsp. olive oil
Juice of 1 lime

1 Tbsp. honey
Salt and pepper, to taste


balsamic dressing: oil, balsamic vinegar, French mustard (with lots of seeds—not much of this because consistency of dressing is liquid), garlic


2/3 cup salad oil
1/3 cup cider vinegar
1 Tablespoon granulated sugar
1 Tablespoon lemon juice
1 clove garlic, minced
1 teaspoon salt
½ teaspoon oregano
¼ teaspoon Worcestershire sauce
½ teaspoon paprika
½ teaspoon dried mustard

Mix together all ingredients. Keep refrigerated.


From Ina Garten . . . . 

1/4 c. olive oil
2 T. red wine vinegar
4 t. Dijon
1 t. Kosher salt
Freshly ground black pepper

Mix all ingredients together.

Supposed to be for a lentil salad but delicious on lettuce!


I make essentially what CM wrote often, but of course with crushed garlic added. Another go-to is a very easy "Salad Verde" from my mom's old BH&G Salad cookbook, though I don't have the measurements memorized:

Rub salad bowl with cut clove of garlic.
Whisk in bottom of bowl pinches of salt, paprika, and dry mustard.
Add oil (calls for veg oil; I sometimes use olive or extra virgin), maybe about 1/4 C.
Add cleaned greens and toss to coat.
Sprinkle over top fresh lemon juice and vinegar (calls for white; I sometimes use red wine, especially if I've used olive oil).
Toss to coat. Season with s&p to taste.



Then I looked at the funny little plastic dressing bottle we've had for decades but rarely use.  Think we will now:

Traditional French Vinaigrette
2 tablespoons dijon mustard
2 tablespoons champagne vinegar
6 tablespoons olive oil
salt and pepper to taste


Traditional Italian Vinaigrette
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper to taste


Balsamic Vinaigrette

3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons canola/vegetable oil (or olive)
1 tablespoons finely chopped basil
pinch minced garlic
salt and pepper to taste


Sesame-Ginger Vinaigrette
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon dark sesame oil
1 teaspoon sesame seeds
2 teaspoons grated fresh ginger
4 tablespoons canola/vegetable oil (or olive)


Chili-Lime Vinaigrette
3 tablespoons fresh lime juice
1 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon crushed red chilies
1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
4 tablespoons canola/vegetable oil (or olive)
1 tablespoons finely chopped fresh cilantro (no way)
salt to taste


Finally, I also found these on my blog:

Vinaigrette -
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup sugar
2 t. Dijon mustard (I used spicy brown)
1 t. salt
1/4 t. pepper

Another Vinaigrette

1 clove garlic, minced
 1/4 cup olive oil
 3 tablespoons lemon juice
 5 tablespoons apple cider vinegar
 salt and ground black pepper to taste

Bloodroot Marinated Tofu Salad Dressing
1/2 cup grapeseed oil
1/4 cup tamari (we had soy sauce)
2 tablespoons roasted sesame oil (we had regular sesame oil)
2 tablespoons rice wine vinegar (we had rice vinegar)
squeeze of half a lemon


Orange Poppy Seed Dressing for Salad
2 tablespoons honey
2 tablespoons cider vinegar
1 teaspoon dry mustard
dash salt
1 teaspoon poppy seeds
3 tablespoons orange juice
3/4 cup vegetable oil


Miss B's Caesar Salad Dressing

2 Cloves fresh garlic minced
1 1/2 cups mayo
1/4 cup fresh parmesen cheese
2 Tbsp fresh, lemon juice
2 Teaspoons worchestershire sauce
2 Teaspoons Djon mustard
(I added some anchovie paste...don't know how much)

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