Spring salad dressings for eating outside
The weather is finally warming up and soon enough we’ll all be headed out to our picnic tables to eat. Now, in my opinion, if you eat outside you really need to serve a hearty salad with amazing homemade dressing — here are some of my favorites. Warmed Citrus Dressing
Makes about 1/4 cup 1 tablespoon honey 1 tablespoon brown rice vinegar 1 tablespoon sesame oil 1/2 cup orange juice 1 tablespoon low-sodium soy sauce 2 teaspoons fresh ginger, grated with a cheese plane 2 teaspoons store-bought roasted minced garlic In a small sauce pot over medium low heat, combine the honey, vinegar, sesame oil, orange juice, soy sauce, ginger and gar- lic. Whisk for about four minutes or until the sauce comes to a simmer. It will thicken slightly. Turn off the heat and use when warm. Caesar Dressing Makes about 1/3 cup 1 tablespoon anchovy paste 1 tablespoon garlic paste 1 teaspoon smooth Dijon mustard Droplets of freshly squeezed lemon juice to taste 1 pinch freshly ground black pepper 1 teaspoon sea salt 1 tablespoon freshly grated Parmesan (plus more if you really like cheese) 1⁄4 cup extra-virgin olive oil In a large bowl, combine the anchovy paste, garlic paste, Dijon, lemon, pepper, salt, Parmesan and olive oil, and whisk until well combined. Homemade Blue Cheese Dressing
Makes 2 cups 1 cup buttermilk 1/2 cup mayonnaise 1/8 cup plain yogurt 1 tablespoon freshly squeezed lemon juice 1/2 cup blue cheese, crumbled or chopped into 1/4-inch cubes 1 teaspoon fresh thyme leaves, finely chopped 1/8 teaspoon freshly ground black pepper Pinch kosher salt In a medium metal bowl, combine the buttermilk, mayonnaise, yogurt, lemon juice, blue cheese, thyme, pepper and a pinch of salt. Whisk together until well combined and smooth. Thousand Island Dressing
Makes 1/2 cup 1/2 cup mayonnaise 2 tablespoons store-bought ketchup 1 tablespoon pickle relish juice In a small bowl combine the mayonnaise, ketchup and pickle juice together, and whisk until well combined and smooth. Lemon Vinaigrette Makes about 1 1/2 cups 1 cup extra-virgin olive oil 1/2 cup balsamic vinegar 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 teaspoon freshly squeezed lemon juice 2 teaspoons lemon zest In a medium bowl, combine the olive oil, vinegar, salt, pepper, lemon juice and zest together, and whisk together until the vinaigrette emulsifies.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.