Category Archives: salad dressing

Heirloom Tomatoes with Blue Cheese Dressing from Ina Garten

Posted on by

994182_963837580308510_8052923560772982057_n

3 pounds heirloom tomatoes, mixed colors and sizes
Kosher salt and freshly ground black pepper
½ pound Roquefort cheese, divided
1 cup good mayonnaise
1/3 cup heavy cream
2 teaspoons tarragon wine vinegar
2 tablespoons chopped fresh flat-leaf parsley (optional)

Core the tomatoes and cut the large ones into thick slices; halve or quarter the small ones. Arrange artfully on a platter and sprinkle liberally with salt and pepper.

For the dressing, place half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, 1 teaspoon salt, and ½ teaspoon pepper in the bowl food processor fitted with a steel blade and process until combined but still chunky.

Drizzle the dressing over the tomatoes. Crumble the remaining blue cheese over the tomatoes. Sprinkle with parsley, if using, and serve at room temperature. (Serves 6 to 8)

Terry’s Dilled Potato Salad

Posted on by

download

5 pounds Yukon Gold Potatoes
1 bunch watercress
1 bunch dill
8 eggs
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion

1. Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes.

2. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these  Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed. Serving Size: 6

NOTES : This is the potato salad my friends always ask for when we have our annual crab feast.

Dill potato Salad – Food 52

Posted on by

I wanted a new potato salad recipe and found this one! We loved it! I’m sure all you folks who don’t like sugar in this type of recipe could leave it out for sure! We really enjoyed it! Phtllis Keating

Food52

 

 

 

 

 

 

 

Author Notes: An aging English artist made a salad like this for me one hot summer day, as an unfiltered Camel hung from his lip… The flavor of the salad made me forgive the cigarette. The combination seemed unlikely, but it is now my favorite picnic salad: bright with vinegar, crunchy with dill and green onions, soft and creamy from the potatoes, with a hint of the fish and chip shop! Apply the dressing while the potatoes are hot: it is important that they absorb the oil and vinegar. (less) – Marie Viljoen

2 pounds small red -skinned potatoes, halved
1/4 cup good cider vinegar
1 teaspoon salt
1 teaspoon sugar
copious amounts of black pepper
1/3 cup EV olive oil
1 bunch scallions, cleaned and chopped (greens, too)
1 bunch fresh dill, chopped (yield = 3/4 cup)

Cook the potatoes in boiling water to which you’ve added some salt. While they are cooking thoroughly whisk together the vinegar, salt, sugar, pepper and oil. Drain potatoes when just-cooked. In a large bowl add the dressing to the hot potatoes and stir gently. Add the dill and scallions and mix well.I use my hands in order not to break the potatoes too much. Lick your fingers. The salad is very good warm, and equally good cold, later. Serves 4

Crab Louie Salad – A West Coast Classic for 100 Years

Posted on by

Dungeness-Crab-Louie-Salad-1-1024x681
Crab Louie Salad may have been born in San Francisco, Portland, or even in Spokane. Written history informs us that it was being served at Solari’s in The Golden Gate City as early as 1914. A cookbook by Victor Hetzler, chef at the St. Francis Hotel, included a similar salad he called “Crabmeat a la Louise” in 1910. Some attribute its creation to Louis Davenport who built the Davenport Hotel in Spokane. An amusingly unorthodox source is The Neighborhood Cook Book, compiled by The Portland Council of Jewish Women in 1912.

Today, in-the-know diners flock to The Swan Oyster Depot in San Francisco for this famous salad, and it’s their dressing recipe I use here. It’s a simple version of Thousand Island Dressing.
Like most salads, Crab Louie is constructed from a few basic ingredients: Dungeness crabmeat (use blue crab if you cannot find fresh Dungeness), iceberg lettuce, tomatoes, asparagus, and avocado served with a creamy dressing like Thousand Island or Russian. I added curly topped scallions, hard boiled eggs and crisply fried bacon.

I’ve seen it presented neatly constructed with the ingredients side by side à la Cobb Salad. I prefer the Jackson Pollock method, scattering them pell mell over the lettuce while allowing the star ingredient to assume center stage. Because the crab has a delicate and sweet flavor, I prefer to serve the dressing on the side.

Speaking of dressings, many have a way of maturing and developing deeper flavors if allowed to rest in the refrigerator for several hours or overnight, so make ahead of time if you can.

For the dressing:
2 cups (480 ml) of mayonnaise
1 cup (240 ml) tomato catsup or chili sauce
½ cup (120 ml) sweet pickle relish
½ cup (120 ml) black olives, chopped
2 hard-boiled eggs, chopped or grated
Method:

Mix all ingredients until combined and let rest in the refrigerator for several hours or overnight.

Note: I can see many subtle ways to adjust the flavor of this dressing: a dash or even a wallop of Sriracha in the catsup could provide a surprising kick. Let your imagination do its magic here.

For the salad:
1 head of iceberg lettuce, chopped (I firmly believe that iceberg lettuce is a must for the cool, crisp texture)
½ to ¾ pound (227-340 g) of fresh crabmeat, picked over to remove any shell or cartilage
½ pound (227 g) fresh asparagus, cooked and chilled
3 tomatoes, sliced into wedges
1 avocado, peeled and sliced
8 scallions, trimmed with 3 inches (7½ cm) of the greens remaining (to make the green ends curl, slice them with a sharp knife or scissors from the beginning of the dark green color to the cut ends and place in an ice water bath)
4 hard-boiled eggs, halved or quartered
4 slices of bacon cooked until crisp and chopped do not use
8 peppadew pickled peppers (Peppadew – a brand name of sweet piquanté peppers: look in the olive bar of your supermarket or on the shelves for jarred peppers)

Place some of the lettuce on a plate as a bed for the remainder.
Artfully place the remaining ingredients and serve with the dressing on the side. For 4 servings

Crab Louie from food & wine

Posted on by

201105-r-crab-louie

DRESSING
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper

SALAD
3/4 pound asparagus
Two 6-ounce romaine hearts, cut crosswise 1/2 inch thick
One 6-ounce seedless cucumber, thinly sliced or cut into spears
4 large radishes, thinly sliced
4 medium tomatoes, cut into wedges (optional)
4 hard-cooked eggs, cut into wedges
1 pound crabmeat, preferably Dungeness

In a bowl, whisk the mayonnaise with the ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire sauce, paprika and chili powder and season with salt and pepper. Let stand at room temperature for 15 minutes.

In a medium saucepan of boiling salted water, cook the asparagus until just tender, 3 minutes. Drain and cool.
Arrange the romaine, cucumber, radishes, tomatoes, eggs and asparagus on a platter. Top with large chunks of the crabmeat and serve, passing the dressing at the table.

Carrot-Ginger Dressing, Recipe By: Chef Tadashi Ono

Posted on by

8273b0bed20a364a37e51ed2555cc257

This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.

1 cup vegetable oil
1/2 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 teaspoon finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
1/2 medium yellow onion (about 6 oz.), roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 head (about 1 lb.) lettuce, trimmed and cut into bite-sized pieces, for serving

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.  Yield: 4 cups

Summer Radish Salad from allrecipes.com

Posted on by

1133950

2 cups sliced radishes
1/2 teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

      Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
    Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Fully Grilled Caesar Salad from food 52

Posted on by

cea

1 1/2 tablespoon extra-virgin olive oil
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
Juice of 1 large lemon
1 to 2 cloves pressed garlic
1/3 cup fresh grated Parmesan
Generous amounts of salt and pepper
1 large (or 2 small to medium) romaine heart
1/2 baguette, halved lengthwise

For dressing, whisk together everything except romaine and baguette. Add salt and pepper to taste.

Heat barbecue to medium to medium-high heat.

Cut romaine heart(s) in half lengthwise. Brush the cut sides with olive oil, then sprinkle with salt and pepper. Brush baguette with olive oil.

Place romaine and bread cut side-down on grill and cook 1 to 2 minutes, until charred but not overly wilted.

Serve still warm. For presentation, serve romaine hearts whole, surrounded by bread, and dress to your liking. Or, slice lettuce crosswise and serve in a bowl, with sliced baguette and dressing. Serves 2 for a meal, 4 to 6 for a side

Super easy 3-minute buttermilk ranch dressing – Canadian Living

Posted on by

buttermilk-ranch-dressing

Ranch dressing is so delicious on any crisp lettuce and it makes a fantastic dipping sauce for a vegetable platter, but did you know that you can whip it together in just a few minutes with stuff you probably have at home?

This dressing is so good, you’ll forget about buying anything in a bottle ever again. If you don’t have buttermilk on hand, check out our tip to make a quick substitute using milk here.

The secret is to this recipe is the onion and garlic powder. I’ve tried this dressing with freshly grated garlic and it’s far too overpowering. Powdered garlic delivers a subtle garlic flavour that won’t have you digging through your pockets for a mint afterward.

For an extra twist, throw in some chopped dill, tarragon, basil or parsley.

Here’s what you’ll need:
2/3 cup sour cream (full fat)*
1/3 cup buttermilk
2 tsp Dijon mustard
1 tsp liquid honey next time start with 1/2 tsp.
1/4 tsp each garlic powder and onion powder
1/4 tsp each salt and pepper

In bowl, whisk together sour cream, buttermilk, Dijon, honey, garlic powder, onion powder, salt and pepper. (Make-ahead: Refrigerate for up to 5 days).  (makes about 1 cup)

*You can substitute with low fat or no fat sour cream, but the dressing won’t be as thick, or tasty.

Quick Buttermilk Substitute

Pour 1 tbsp of white vinegar into a 1-cup liquid measure. Top with enough milk to make 1 cup; stir. Let stand at room temperature for 10 minutes.

OBradyRanch2

Basil Buttermilk Ranch Dressing from food52

  • 2 tablespoons minced shallot
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped parsley
  • 1 small clove garlic, minced
  • 2 teaspoons teaspoons lemon juice or white wine vinegar
  • 1/2  cup mayonnaise
  • 2 tablespoons yogurt or sour cream
  • 1 cup well-shaken buttermilk
  • Salt and freshly ground black pepper
  • 1/4 teaspoon smoked paprika, optional
  • Honey, as needed
  1. In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
  2. Cover and refrigerate for an hour before using, to allow the flavours to blend and develop. Makes about 2 cups

Molly Wizenberg & Brandon Pettit’s Red Wine Vinaigrette from http://food52.com

Posted on by

hero

Makes about 1/2 cup

  • 2 tablespoons Dijon mustard (preferably Roland Extra Strong, Beaufor, or Edmond Fallot)
  • 1 1/2 tablespoon red wine vinegar
  • 2 teaspoons red wine
  • Pinch of fine sea salt
  • Pinch of sugar
  • 1/4 cup (60 milliliters) olive oil
  1. In a jar or small bowl, whisk together the mustard, vinegar, wine, salt, and sugar. Gradually add the olive oil, whisking to emulsify. The dressing should look opaque and somewhat creamy, almost peachy in color.
  2. Note: This dressing will keep in the refrigerator indefinitely.

Author Notes: This is a trick for making any old vinegar taste like something fancy, with just a splash of red wine. Feel free to play around with it: Pettit also likes to reinforce white wine vinegar with dry bubbly, and he’s considered apple cider vinegar with a sour beer (like Duchesse de Bourgogne) too. Adapted slightly from Delancey: A Man, a Woman, a Restaurant, a Marriage