Vegetables Every Day

Vegetables Every Day
Carrot Tarator with Beets

Friday, August 29, 2008

Salad Dressing

It’s probably some sign of obsession, but there are not any bottles of salad dressing in the refrigerator.   I have made vinaigrette for years, but at some point (the point likely being the Italy trip), we just stopped using bottled salad dressing.  I finally tossed the ¼ full jars.    Most of the time I’m happy with oil and vinegar based dressing; it’s easy to alternate the oils and vinegar to keep it interesting. But every so often I am hungry for a creamy dressing.  And most creamy recipes either call for raw eggs (which I’m OK to eat, but not really willing to serve to anyone) or make 2+ cups of dressing and goes bad a few days.  But finally I have found a recipe that works for me, and the ingredients are things that often are in my house (OK, buttermilk may not be in your fridge, but around my house it goes into waffles, mac and cheese, mashed potatoes, and any muffin recipe that calls for milk).

Creamy Dressing:
1 small clove garlic, smashed and mashed to a paste with a bit of salt
Scant ¼ cup plain yogurt (I use Greek 2%)
Scant ¼ cup mayonnaise (Best Foods)
¼ cup buttermilk
1 tablespoon white wine or Sherry vinegar
Fresh ground pepper
Whisk everything together in a small bowl.  Keep refrigerated and use within a few days.

Options:  Add 2 ounces crumbled blue cheese (I have some Maytag Blue cheese ready to try this!)

Vinaigrette Dressing

Adjust quantity as needed, I usually make about ½ this much in a 1 cup plastic container.

1/3 – 1/2 cup wine vinegar (red or white or balsamic or sherry)
2/3 cup olive or walnut oil
1 teaspoon Dijon or some fancy mustard you don’t know what else to do with
salt, pepper to taste

Put everything in a sealed container and shake well, or whisk together in a bowl.
Store indefinitely in the refrigerator.  If you use olive oil, it will get thick, just remember to get it out a little ahead of time.  Walnut oil (which is also good for you, maybe even better than olive oil) has good flavor – and – doesn’t solidify when cold.

A couple of notes:  you can use garlic in this as well, but use right away.  Garlic in olive oil is a good breeding ground for botulism.   This is tasty for a marinade if you use a 1:1 ratio of oil and vinegar,  lots of herbs, and maybe extra mustard.

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