Spring salad dress­ings for eat­ing out­side

Cecil Whig - - JUMPSTART - BY RE­BECCA BENT

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.

PHOTO COUR­TESY OF RE­BECCA BENT

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