The key to a great salad…..

is delicious, home made dressing!  Try one of all of these recipes in your kitchen.  They will make it easy to get through all of your lettuce.


Creamy Garlic Dressing

adapted from Moosewood Restaurant Cooks at Home
makes 1½ cups and is good in the fridge for 5 days

3 garlic cloves, minced or pressed
¾ cup vegetable oil
¼ cup red wine vinegar
1 tsp dried basil
1 tsp kosher salt
2 Tbsp grated Parmesan cheese
½ tsp coarse ground black pepper
½ cup whole milk

Blend the first set of ingredients, everything except the milk, in a blender for a few seconds until thick and well blended. While running, add milk slowly. It will thicken up nicely. Pour into a serving container and bring to the table, or chill until needed.

*Add ½ tsp honey to sweeten
*Add 1 tsp fresh lemon juice to make extra tart
*Replace dried basil with 1 Tbsp minced fresh
*Add 1 Tbsp minced fresh parsley for color

Sesame Ginger Miso Dressing

A simple but delicious Sesame Ginger Miso Dressing
  • ⅓ cup rice vinegar
  • ¼ cup olive, canola, or grape seed oil
  • 2 tablespoons sesame oil
  • 1 tablespoons agave syrup, honey, or sugar
  • 1 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds
  • 1″ piece ginger
  • 1 large garlic clove
  1. Place all the ingredients in a blender or food processor.
  2. Blend the ingredients until the dressing is well blended and creamy.
  3. Use immediately or store in the refrigerator.

Balsamic Vinaigrette

from the Kitchn

Makes about 1 cup

3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Fresh-ground pepper
Optional extras: spoonful of mustard, minced shallots, minced garlic, minced fresh herbs, teaspoon dried herbs, spoonful of honey or brown sugar

Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Dip a piece of lettuce into the vinaigrette and taste. Adjust the salt, pepper, or the proportion of oil and vinegar to taste.

This vinaigrette will keep on the counter for several weeks (refrigerate if you added any fresh ingredients). The oil and vinegar will separate a few minutes after shaking — shake to recombine before dressing your salad.

Recipe Notes:

• Making More or Less Vinaigrette: Stick to a rough ratio of 3 parts oil to 1 part vinegar, and scale up or down accordingly. Smaller amounts are easily whisked together in a small bowl and poured immediately over the salad.



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