Salad dressing inspiration needed
June 24, 2024 6:56 PM Subscribe
I've been eating more salads (mixed chopped vegetables and cheeses, sometimes also fruit or nuts, usually with leafy greens but not always) and as much as I love my standard homemade dressings, I'm looking to branch out. My usuals: ranch, Caesar, basic vinaigrettes. What else you got? I don't like mint or fennel, and I do lean toward creamy dressings, but I'm open to hearing about almost anything. Assume I already know I can just dress salads with acid & oil, and that I can add stuff to vary the flavor of my ranch & vinaigrette.
Response by poster: I should also add that I am not eating more salads for any reason other than I like them and there's more fresh produce in the Summer, and I would prefer avoiding commentary on whether something is "healthy" or "good/bad for you".
posted by rhiannonstone at 6:59 PM on June 24 [3 favorites]
posted by rhiannonstone at 6:59 PM on June 24 [3 favorites]
Response by poster: @HearHere do you just blend those together to make the dressing?
posted by rhiannonstone at 7:00 PM on June 24
posted by rhiannonstone at 7:00 PM on June 24
This is a go-to in our house. Just look at the "for the dressing" section, you can ignore the rest and put it on whatever you want. It makes a creamy dressing that gets works best with crunchy greens, and don't worry about the jalapeno if you're worried about heat - the avocado balances it out. We often top it with steak or the hard-boiled eggs it recommends, but it's delicious vegetarian.
posted by true at 7:02 PM on June 24
posted by true at 7:02 PM on June 24
Best answer: If the dressing construction is paywalled, it's just: "Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños...Assemble the salad: Toss the leaves with about ⅓ of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.... Dollop ⅓ of the avocado dressing onto the serving platter, then arrange the [salad + whatever] on tip. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss."
posted by true at 7:04 PM on June 24 [2 favorites]
posted by true at 7:04 PM on June 24 [2 favorites]
Dice up some cheese curds, or add some crumbled feta or gorgonzola. It's a change from dressings, and quite yummy.
posted by humbug at 7:06 PM on June 24
posted by humbug at 7:06 PM on June 24
Thai peanut dressing is versatile and delicious.
posted by cross_impact at 7:12 PM on June 24 [2 favorites]
posted by cross_impact at 7:12 PM on June 24 [2 favorites]
Best answer: I’ve been using a modified version of this tahini ranch dip as a salad dressing for years. I skip the garlic & onion powder; I also skip or reduce the olive oil and add a bit of water at a time until I like the consistency. Sometimes I’ll add fresh garlic or other spices, but honestly the tahini/miso/lemon/maple is a rock solid combo all by itself.
posted by rebekah at 7:17 PM on June 24 [1 favorite]
posted by rebekah at 7:17 PM on June 24 [1 favorite]
I'm a huge fan of Glory Bowl Dressing, which is:
1/2 cup nutritional yeast flakes
1/3 cup Tamari or soy sauce
1/3 cup apple cider vinegar
1/3 cup water
2 tablespoons tahini
2 cloves garlic crushed
1 1/2 cup vegetable oil
If the amount of oil seems excessive you can cut it by as much as half and just add more water to thin it as necessary.
posted by mezzanayne at 7:22 PM on June 24 [5 favorites]
1/2 cup nutritional yeast flakes
1/3 cup Tamari or soy sauce
1/3 cup apple cider vinegar
1/3 cup water
2 tablespoons tahini
2 cloves garlic crushed
1 1/2 cup vegetable oil
If the amount of oil seems excessive you can cut it by as much as half and just add more water to thin it as necessary.
posted by mezzanayne at 7:22 PM on June 24 [5 favorites]
Miso paste can be delicious. Many miso dressings will be a variation on:
- miso
- soy sauce
- honey
- an acid (rice vinegar, lemon, lime, orange)
- oil (maybe a touch of sesame oil too)
But I find it also works well with non-Asian flavour profiles, in place of the salt you'd add — in any dressing that has a bit of sweetness and a bit of acid in it already, like honey & lemon. Adds a certain depth of flavour.
posted by fire, water, earth, air at 7:30 PM on June 24
- miso
- soy sauce
- honey
- an acid (rice vinegar, lemon, lime, orange)
- oil (maybe a touch of sesame oil too)
But I find it also works well with non-Asian flavour profiles, in place of the salt you'd add — in any dressing that has a bit of sweetness and a bit of acid in it already, like honey & lemon. Adds a certain depth of flavour.
posted by fire, water, earth, air at 7:30 PM on June 24
Banana emulsifies really nicely in a blender, with added poppy seeds and a bit of avocado oil, it makes a nice slightly sweet dressing for vegetables or fruit dishes.
Trader Joe's makes two sauces I really like that are very versatile:
Zoug sauce had peppery and cilantro notes and goes really nicely on bean dishes or tomato dishes.
Basil, kale, cashew sauce. I don't even like kale, and this stuff is great. I like it on creamy dishes or avocado or corn/ Thai style dishes.
posted by effluvia at 7:40 PM on June 24 [1 favorite]
Trader Joe's makes two sauces I really like that are very versatile:
Zoug sauce had peppery and cilantro notes and goes really nicely on bean dishes or tomato dishes.
Basil, kale, cashew sauce. I don't even like kale, and this stuff is great. I like it on creamy dishes or avocado or corn/ Thai style dishes.
posted by effluvia at 7:40 PM on June 24 [1 favorite]
Best answer: I asked my sisters if they had thoughts on why thousand island dressing, ubiquitous in my childhood, doesn't seem to be a thing anymore, and we think maybe it went away when ranch became popular. Anyway, I still like it. I'm vegan, so I use this recipe, but I'm sure there are others.
posted by FencingGal at 7:40 PM on June 24 [2 favorites]
posted by FencingGal at 7:40 PM on June 24 [2 favorites]
If you're near an Aldi keep an eye out for their Spicy Ranch. It's the perfect amount of just ranchy enough, just hot enough, and just trashy enough to really take your salads down a level, in the best way.
posted by phunniemee at 7:47 PM on June 24 [3 favorites]
posted by phunniemee at 7:47 PM on June 24 [3 favorites]
Best answer: I still like green goddess dressing, a popular 70s dressing. And a nice blue cheese is always welcome.
posted by Czjewel at 7:50 PM on June 24 [3 favorites]
posted by Czjewel at 7:50 PM on June 24 [3 favorites]
I'm a fan of just a plop of hummus that functions as a dressing. Any flavor of hummus. (Okay, maybe not that garbage chocolate hummus crap.)
posted by BlahLaLa at 8:10 PM on June 24
posted by BlahLaLa at 8:10 PM on June 24
Best answer: Worth a mention if you want a fancy vinaigrette, Samin Nosrat's apotheosis of vinaigrette.
posted by less-of-course at 8:36 PM on June 24
posted by less-of-course at 8:36 PM on June 24
Equal volumes tahini, lemon juice, and soy sauce whisked together.
posted by Ardnamurchan at 8:41 PM on June 24
posted by Ardnamurchan at 8:41 PM on June 24
i like to dress my salad with a generous amount of nice olive oil, then give it a healthy splash of kefir and a big pinch of flaky sea salt. sometimes i add a healthy shake of za'atar too.
i also make a simple but satisfying dressing of olive oil, salt, and crushed cumin seeds. if i'm feeling ambitious, i toast the cumin seeds before crushing them.
posted by guybrush_threepwood at 8:41 PM on June 24
i also make a simple but satisfying dressing of olive oil, salt, and crushed cumin seeds. if i'm feeling ambitious, i toast the cumin seeds before crushing them.
posted by guybrush_threepwood at 8:41 PM on June 24
I love miso paste. I have a dressing i make every time I make tzatziki: I take the cucumber juice left behind from draining the shredded cucumber, mix it with lime, tahini, miso and rice vinegar. A little dab of agave syrup too. Its divine...
posted by pazazygeek at 8:51 PM on June 24
posted by pazazygeek at 8:51 PM on June 24
Carrot Ginger dressing. This one, from Use Real Butter is my go-to. There used to be a restaurant here in NYC called Dojo’s. The served American food and Japanese food, and it was super affordable and cash only. Anyway, they put this dressing on everything . Salads, sure, but also in pita pocket sandwiches, on top of stir fries, you name it. People would order it on the side just to dip. So when you make this dressing, perhaps make a double batch, and put it on grain bowls and whatever else you’d like!
posted by Champagne Supernova at 9:16 PM on June 24 [4 favorites]
posted by Champagne Supernova at 9:16 PM on June 24 [4 favorites]
I love a Louis dressing, which is that slightly pink creamy dressing on a shrimp or crab Louis salad. It’s good on non-seafood salads too. There are a ton of recipe variations but the really good ones all involve Heinz chili sauce which is like a slightly spicy ketchup and can be a little hard to find depending on where you are shopping. Anyway the dressing is garlicky tangy creamy a bit spicy and is a really nice color contrast to bright green things like blanched and shocked asparagus, green beans, or broccoli, and tastes super yummy on eggs and good summer tomatoes.
A trick stolen from vegans that I’ve enjoyed is to use silken tofu blended up for creamy dressings. If you play into tofu’s subtle nutty flavor by adding toasted sesame or walnut oil, and balance it with citrus, you can get a really great rich dressing that adds a good amount of protein to a salad that might not otherwise really be satiating. I have had a tofu garlic dressing that was basically soft tofu, a ton of garlic, and a drizzle of olive oil all blended up and it kicked ass as a dip for bread as well as a thick dressing on a simple cabbage and carrot salad. So if you find dairy based dressings are not playing well with your digestive enjoyment or you want something even more neutral in flavor but still creamy, try a blended tofu dressing. I know people love it as a base for ranch or green goddess variations as well, though I’ve not had them myself.
I think my favorite non-creamy dressing is probably dijon based. It has to be Maille brand dijon mustard though or it tastes wrong. Equal parts red wine vinegar and a neutral oil, because the tanginess overpowers more flavorful oils so don’t waste them here. Chop up a tablespoon or so of capers, add them and lots of pepper and a sprinkle of salt to the bowl. Then dip your fork into the pot of Dijon and get a good glob on the tines. Use that fork to whisk up your dressing. If the stuff I’m dressing is especially bitter I will add a pinch of sugar as well for balance, but if I’m having it on sweeter veggies like carrots, bell peppers, tomatoes, cucumbers, then I stick with it as is. It’s really basic but because it brings out the best in the vegetables it gives the illusion of variety, since it tastes different with different stuff.
Oh, another dressing I really like is ginger lime. Zest and juice a lime, grate ginger, grate about half as much garlic as ginger, mix with some salt or fish sauce and drizzle in a neutral oil like avocado oil. Great on cold rice noodles with herbs of course but it’s surprisingly versatile. Steak salad, grilled shrimp, cold melon slices, sliced radishes, tender micro greens, even mild cheeses like mozzarella or queso fresco.
posted by Mizu at 10:40 PM on June 24 [1 favorite]
A trick stolen from vegans that I’ve enjoyed is to use silken tofu blended up for creamy dressings. If you play into tofu’s subtle nutty flavor by adding toasted sesame or walnut oil, and balance it with citrus, you can get a really great rich dressing that adds a good amount of protein to a salad that might not otherwise really be satiating. I have had a tofu garlic dressing that was basically soft tofu, a ton of garlic, and a drizzle of olive oil all blended up and it kicked ass as a dip for bread as well as a thick dressing on a simple cabbage and carrot salad. So if you find dairy based dressings are not playing well with your digestive enjoyment or you want something even more neutral in flavor but still creamy, try a blended tofu dressing. I know people love it as a base for ranch or green goddess variations as well, though I’ve not had them myself.
I think my favorite non-creamy dressing is probably dijon based. It has to be Maille brand dijon mustard though or it tastes wrong. Equal parts red wine vinegar and a neutral oil, because the tanginess overpowers more flavorful oils so don’t waste them here. Chop up a tablespoon or so of capers, add them and lots of pepper and a sprinkle of salt to the bowl. Then dip your fork into the pot of Dijon and get a good glob on the tines. Use that fork to whisk up your dressing. If the stuff I’m dressing is especially bitter I will add a pinch of sugar as well for balance, but if I’m having it on sweeter veggies like carrots, bell peppers, tomatoes, cucumbers, then I stick with it as is. It’s really basic but because it brings out the best in the vegetables it gives the illusion of variety, since it tastes different with different stuff.
Oh, another dressing I really like is ginger lime. Zest and juice a lime, grate ginger, grate about half as much garlic as ginger, mix with some salt or fish sauce and drizzle in a neutral oil like avocado oil. Great on cold rice noodles with herbs of course but it’s surprisingly versatile. Steak salad, grilled shrimp, cold melon slices, sliced radishes, tender micro greens, even mild cheeses like mozzarella or queso fresco.
posted by Mizu at 10:40 PM on June 24 [1 favorite]
Chopped up hard boiled egg as a base and then either a vinaigrette or chopped green herbs mixed in.
Dukkah, poached egg and pomegranate arils - which is probably more a topping than a dressing.
posted by Barbara Spitzer at 11:38 PM on June 24 [1 favorite]
Dukkah, poached egg and pomegranate arils - which is probably more a topping than a dressing.
posted by Barbara Spitzer at 11:38 PM on June 24 [1 favorite]
Natural yogurt mixed with lots of either chives or dill, a pinch of salt, pepper and either lemon juice or a bit of wine vinegar. You can also add mustard, if so, I'd use a smooth mustard, not a grain mustard.
Vinaigrette - olive oil, a bit of mustard, wine vinegar, a clove of garlic and a couple of figs, emulsified in a blender.
posted by koahiatamadl at 1:12 AM on June 25
Vinaigrette - olive oil, a bit of mustard, wine vinegar, a clove of garlic and a couple of figs, emulsified in a blender.
posted by koahiatamadl at 1:12 AM on June 25
My easy dressing is olive oil, balsamic vinegar, and a dollop of fancy jam. My jam is homemade, but really any jam will do.
Otherwise, I just pop open the Betty Crocker cookbook and select a dressing from the salad chapter. The Greek dressing is great.
(I like getting dressing recipes from classic cookbooks, like Betty Crocker or Better Homes and Gardens, because the ingredients tend to be stuff that's already in the house/easy to source. The recipes are readily available online as well.)
posted by champers at 3:02 AM on June 25 [2 favorites]
Otherwise, I just pop open the Betty Crocker cookbook and select a dressing from the salad chapter. The Greek dressing is great.
(I like getting dressing recipes from classic cookbooks, like Betty Crocker or Better Homes and Gardens, because the ingredients tend to be stuff that's already in the house/easy to source. The recipes are readily available online as well.)
posted by champers at 3:02 AM on June 25 [2 favorites]
@rhiannonstone, i don't have a blender. a food processor's what i use when i want to spin around everything all at once together (mostly smoothies). your idea of mixing the two this way sounds cool though. if i were to mix them in the food processor, i'd use another base: maybe something like soaked cashews? that'd work to go in a cheeze sauce direction (a la Mizu's tofu combo), good if the salad has tomatoes & the like- garnish with a squeeze of lime.
What else you got? is the question i was answering. sesame is an oil that could replace olive oil (you said "basic vinaigrettes," apologies if i'm making assumptions; maybe basic includes e.g. avocado oil?) except sesame has a lot of flavor, so you'll only need a little (in comparison with olive). no shade to olive, of course! if you haven't experimented with olive oils, that's also an option, e.g. smoked arbequino [oliveoillovers]
where was i? ah, yes. open sesame, drizzle.
a minimalist approach works best sometimes. especially in season, when we have good veggies i like to let them be the star of the show. simply salt & pepper. with spices, details offer another option for variety: salt's a great example (also, shoutout to Barbara Spitzer: dukkah!!). i went through a salty phase a while ago (we don’t need to get into that now, some things are better left unsaid) what i found at the end was a game-changer: applewood smoked salt.
hickory also imparts a neat flavor to salt. liquid smoke i’ve found a bit much, ymmv. not doctrinaire about applewood, of course. it mainly interests me that different woods impart different flavor. on the subject of sodium, i should say a bit about soy sauce. soy & sesame’s suffices sometimes, with a sprinkle of sunflower seeds (to your question). as eggs were mentioned, for a vegan version there's Just Egg, e.g. patties, cubed.
oh yeah, you can also add a dash of gojuchang -
posted by HearHere at 4:21 AM on June 25
What else you got? is the question i was answering. sesame is an oil that could replace olive oil (you said "basic vinaigrettes," apologies if i'm making assumptions; maybe basic includes e.g. avocado oil?) except sesame has a lot of flavor, so you'll only need a little (in comparison with olive). no shade to olive, of course! if you haven't experimented with olive oils, that's also an option, e.g. smoked arbequino [oliveoillovers]
where was i? ah, yes. open sesame, drizzle.
a minimalist approach works best sometimes. especially in season, when we have good veggies i like to let them be the star of the show. simply salt & pepper. with spices, details offer another option for variety: salt's a great example (also, shoutout to Barbara Spitzer: dukkah!!). i went through a salty phase a while ago (we don’t need to get into that now, some things are better left unsaid) what i found at the end was a game-changer: applewood smoked salt.
hickory also imparts a neat flavor to salt. liquid smoke i’ve found a bit much, ymmv. not doctrinaire about applewood, of course. it mainly interests me that different woods impart different flavor. on the subject of sodium, i should say a bit about soy sauce. soy & sesame’s suffices sometimes, with a sprinkle of sunflower seeds (to your question). as eggs were mentioned, for a vegan version there's Just Egg, e.g. patties, cubed.
oh yeah, you can also add a dash of gojuchang -
posted by HearHere at 4:21 AM on June 25
I think they've discontinued it, but the Japanese-inspired UK chain Itsu used to make an incredible green herb dressing for their salads. Somewhere along the line, I wrote down the recipe:
A large bunch of coriander (cilantro), both leaves and stalks
1 tablespoon (15ml) silken tofu
2 lime leaves
1 teaspoon (5ml) grated root ginger
1 tablespoon brown sugar
1 teaspoon rice vinegar
1 teaspoon fish sauce
1 teaspoon lime juice
1 tablespoon sesame oil
Put everything in a blender, and blend till smooth.
If you have any left over, it'll keep in a screwtop jar in the fridge for up to a week.
posted by ManyLeggedCreature at 6:00 AM on June 25 [1 favorite]
A large bunch of coriander (cilantro), both leaves and stalks
1 tablespoon (15ml) silken tofu
2 lime leaves
1 teaspoon (5ml) grated root ginger
1 tablespoon brown sugar
1 teaspoon rice vinegar
1 teaspoon fish sauce
1 teaspoon lime juice
1 tablespoon sesame oil
Put everything in a blender, and blend till smooth.
If you have any left over, it'll keep in a screwtop jar in the fridge for up to a week.
posted by ManyLeggedCreature at 6:00 AM on June 25 [1 favorite]
Best answer: Apologies for the variation on ranch, but Superiority Burger's Tahini Ranch is a whole other thing and wildly delicious. If you can manage the bread and butter cauliflower pickle along with, you're in for a treat!
Others have already mentioned miso dressings, but seconding that a big dollop of white miso with grated garlic and ginger + acid of your choice (lime juice, rice wine vinegar, apple cider vinegar) and oil of choice (roasted sesame + a neutral oil, or just olive oil) is really great and quite creamy once you get all the miso mixed in properly despite not having any obviously creamy ingredients.
posted by snaw at 6:33 AM on June 25
Others have already mentioned miso dressings, but seconding that a big dollop of white miso with grated garlic and ginger + acid of your choice (lime juice, rice wine vinegar, apple cider vinegar) and oil of choice (roasted sesame + a neutral oil, or just olive oil) is really great and quite creamy once you get all the miso mixed in properly despite not having any obviously creamy ingredients.
posted by snaw at 6:33 AM on June 25
Sunshine Dressing
3 tablespoons tahini
½ lemon, juiced (about 2 tablespoons fresh lemon juice)
1 tablespoon pure maple syrup
1-2 teaspoons fresh grated ginger
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
1-2 tablespoons warm water, to thin dressing
posted by MagnificentVacuum at 8:09 AM on June 25 [2 favorites]
3 tablespoons tahini
½ lemon, juiced (about 2 tablespoons fresh lemon juice)
1 tablespoon pure maple syrup
1-2 teaspoons fresh grated ginger
½ teaspoon ground turmeric
¼ teaspoon garlic powder
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
1-2 tablespoons warm water, to thin dressing
posted by MagnificentVacuum at 8:09 AM on June 25 [2 favorites]
Best answer: The dressings I'm obsessed with lately are -
posted by beyond_pink at 8:15 AM on June 25
- This kale caesar - the dressing is not only good on kale. I know you already have a caesar but this one is a little different than the standard
- the tahini-based dressing on this Erewhon copycat recipe (I use both tahini AND olive oil!)
- Christine's house dressing - super lemony!
- Turmeric honey mustard dressing - can't remember the source, but it's 1/4c olive oil, 1/4c mayo, 2 tbsp mustard, 2 tbsp honey, a splash of apple cider vinegar, 2 tsp ground turmeric, and a dash of pepper
posted by beyond_pink at 8:15 AM on June 25
This is my favorite salad dressing. In case of link rot, it's:
1 small cucumber, peeled, seeded and chopped
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon nonfat or low-fat plain yogurt
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 teaspoon sugar
½ teaspoon salt
All whizzed together in the blender (I use an immersion blender) until smooth.
posted by amarynth at 9:52 AM on June 25 [1 favorite]
1 small cucumber, peeled, seeded and chopped
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon nonfat or low-fat plain yogurt
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 teaspoon sugar
½ teaspoon salt
All whizzed together in the blender (I use an immersion blender) until smooth.
posted by amarynth at 9:52 AM on June 25 [1 favorite]
Kewpie Deep-Roasted Sesame Dressing has been a game-changer for me. There are some good copycat recipes online if you prefer to make your own.
posted by bgrebs at 10:08 AM on June 25 [1 favorite]
posted by bgrebs at 10:08 AM on June 25 [1 favorite]
This is my favorite dressing:
Ginger Miso Dressing (copycat of Sweetgreen's Ginger Miso Dressing)
2 T white miso
2 T soy sauce
2 T rice wine vinegar
½ teaspoon sesame oil
2 T mirin
1 ” knob ginger peeled and minced (I don't actually mince - my blender can handle chunks)
1 garlic clove minced (likewise not minced, just peeled)
¼ cup grapeseed oil (or whatever - I usually use peanut oil because that's what I have on hand, I'm sure canola or even olive would be fine)
2 T water (or as much as you want to get it to the thickness/creaminess level you want)
Blend all ingredients (I use an immersion blender). Done!
posted by mskyle at 11:02 AM on June 25 [1 favorite]
Ginger Miso Dressing (copycat of Sweetgreen's Ginger Miso Dressing)
2 T white miso
2 T soy sauce
2 T rice wine vinegar
½ teaspoon sesame oil
2 T mirin
1 ” knob ginger peeled and minced (I don't actually mince - my blender can handle chunks)
1 garlic clove minced (likewise not minced, just peeled)
¼ cup grapeseed oil (or whatever - I usually use peanut oil because that's what I have on hand, I'm sure canola or even olive would be fine)
2 T water (or as much as you want to get it to the thickness/creaminess level you want)
Blend all ingredients (I use an immersion blender). Done!
posted by mskyle at 11:02 AM on June 25 [1 favorite]
If your salad is mainly vegetables and a protein like chicken or tofu, this easy creamy curry-type dressing is great:
3 T Ranch Dresssing
2 T Honey
1 T Curry Paste (+/-)
Add if you have: chopped garlic and chopped peanuts.
posted by TWinbrook8 at 11:53 AM on June 25
3 T Ranch Dresssing
2 T Honey
1 T Curry Paste (+/-)
Add if you have: chopped garlic and chopped peanuts.
posted by TWinbrook8 at 11:53 AM on June 25
It's fresh herb season. Basil, thyme, chives, cilantro, etc., blended into dressing or chopped in the salad.
Magic Pan Crepe Restaurant had a spinach salad with hard boiled egg, mandarin oranges, red onion, mushrooms, croutons, and a lemon-honey-olive oil dressing with a small bit of dijon. It's a great salad. The dressing doesn't keep well, so only make enough for a few days. I have a potluck this weekend, now I know what to bring.
posted by theora55 at 1:39 PM on June 25
Magic Pan Crepe Restaurant had a spinach salad with hard boiled egg, mandarin oranges, red onion, mushrooms, croutons, and a lemon-honey-olive oil dressing with a small bit of dijon. It's a great salad. The dressing doesn't keep well, so only make enough for a few days. I have a potluck this weekend, now I know what to bring.
posted by theora55 at 1:39 PM on June 25
Lately, my favourite dressing isn't even a dressing. I just slice an avocado onto my salad and mush it in with goat cheese and hot sauce.
I also like this sauce as a salad dressing, or toum. I usually get it from my local Lebanese place, so I don't have a recipe to share. I did make it a long time ago and it was fairly easy with an immersion blender.
posted by wheatlets at 3:13 PM on June 25
I also like this sauce as a salad dressing, or toum. I usually get it from my local Lebanese place, so I don't have a recipe to share. I did make it a long time ago and it was fairly easy with an immersion blender.
posted by wheatlets at 3:13 PM on June 25
I love pesto dressing. Pesto, mayo, some vinegar, salt, pepper if you want. A little bit of sugar if it is too tangy. Delish.
posted by eleslie at 5:34 PM on June 25
posted by eleslie at 5:34 PM on June 25
Lime juice, fresh is best but from a bottle tastes fine
Fish sauce
Vegetable oil or mild olive oil
Fresh garlic, minced/pressed
Sugar, just enough to help smooth out and meld the flavors together
Hot chiles, fresh/dried/powdered
Ingredients are listed in order of amount/volume. I eyeball everything and mix it up to taste. At my age, I don't have time to measure ingredients, plus I'm a pretty experienced cook.
Sooo good...
posted by concinnity at 8:47 PM on June 25
Fish sauce
Vegetable oil or mild olive oil
Fresh garlic, minced/pressed
Sugar, just enough to help smooth out and meld the flavors together
Hot chiles, fresh/dried/powdered
Ingredients are listed in order of amount/volume. I eyeball everything and mix it up to taste. At my age, I don't have time to measure ingredients, plus I'm a pretty experienced cook.
Sooo good...
posted by concinnity at 8:47 PM on June 25
I wish to drink and/or bathe in the punchy tamarind and maple dressing from this salad https://youtu.be/e51Nzn3_Zlc?si=pESgZi14ot1TWQvL (if needed I’ll pull out my copy of the book to get exact measurements). The salad itself is really good although I have never bothered with the puffed rice step.
posted by oxford blue at 7:50 AM on June 26
posted by oxford blue at 7:50 AM on June 26
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posted by HearHere at 6:57 PM on June 24