Salad dressings made at home are fresher and do not contain as many processed ingredients.
With spring lettuce and all variety of greens enjoying their salad days now, it's a good time to think about how to dress them up right.And that doesn't have to mean reaching for the nearest bottle.Making a homemade salad dressing is not difficult, and the fresh taste is always worth the small effort required.Chef Mark Kent, an instructor at the University of Akron's School of Hospitality Management, said making salad dressing from scratch is one of the first techniques budding chefs learn when they begin their classes.
"It's an extremely simple process," he said, noting that a basic vinaigrette is simply two parts oil whisked into one part vinegar, with the seasonings of your choice added.In addition to freshness, Kent said it's more economical to make your own salad dressing."You can control what goes in it and make it as healthy as you want. From a health standpoint, and also a cost standpoint, it's worth it for two to three minutes of work, at the most," he said.Making a dressing from scratch encourages a cook to be creative and to work with the flavors of the current season. Change the herbs and spices added to a dressing, and you can change its flavor profile from Italian to French to Asian or Middle Eastern, depending on the type of salad being dressed.Here are a variety of recipes for made-from-scratch salad dressings, from an easy red wine vinaigrette to a rich and decadent creamy Gorgonzola, which can also substitute as a great dip for raw vegetables.Red Wine VinaigretteMakes about 1 1/4 cups.
1 clove garlic, pressed 1 teaspoon Dijon mustard 3 ounces red wine vinegar 1/2 teaspoon salt
1 teaspoon sugar Freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley or other fresh herbs
6 ounces olive oilADD garlic and mustard to bowl. Measure in vinegar. Add salt, sugar and pepper. Whisk ingredients together until salt and sugar dissolve. Stir in fresh herbs.WHISK in oil in a steady stream until well blended. Adjust seasoning to taste for salt and pepper.
Tahini DressingMakes about 1 cup. Adapted from www.epicurious.com.
1/3 cup tahini (sesame paste) sauce, well stirred 1/3 cup water 1/4 cup fresh lemon juice 2 garlic cloves, minced
3/4 teaspoon saltWHISK together all ingredients until smooth or blend together in a blender.Creamy Tarragon DressingMakes about 3/4 cup. Recipe from www.myrecipes.com.
1/4 cup buttermilk 2 tablespoons fresh lemon juice 1 teaspoon sugar 1 teaspoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1/2 cup olive oil 2 tablespoon finely chopped green onion 1 tablespoon chopped fresh tarragonWHISK together first six ingredients in a small bowl until well combined. Gradually whisk in oil in a slow steady stream, whisking constantly until smooth. Whisk in green onion and tarragon.USE immediately, or store in an airtight container in refrigerator up to 2 days. Let chilled dressing stand 30 minutes before using.Creamy Gorgonzola DressingMakes about 2 cups.
3/4 cup mayonnaise (not salad dressing like Miracle Whip) 1/4 cup sour cream 1 clove garlic, pressed 1 tablespoon freshly squeezed lemon juice 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh chives 3/4 cup crumbled Gorgonzola cheese Freshly ground black pepperBLEND, with a rubber spatula, the mayonnaise and sour cream together well. Add garlic and lemon juice and stir to combine. Lemon juice will thin mixture.ADD parsley, chives and cheese and stir well to combine, but making sure that cheese stays chunky. Season with freshly ground black pepper.Note: To thin dressing further, add additional lemon juice, up to 1 tablespoon more.