Kitchen Es­sen­tials



I call this my house dress­ing as it is the ba­sis for most of my salad dress­ings plus it is a won­der­ful mari­nade for a steak or lamb chops. Make the dress­ing in quan­tity and store in a jar in the re­frig­er­a­tor. It tastes bet­ter, is health­ier and cheaper than store-bought dress­ing. Shake to re-emul­sify it just be­fore us­ing. I pre­fer white wine vine­gar but sub­sti­tute oth­ers if you wish.

¼ cup (60 mL) white wine vine­gar 1 tbsp (15 mL) Di­jon mus­tard

¾ cup (175 mL) ex­tra vir­gin olive oil Salt to taste

Freshly ground pep­per to taste

1 Whisk to­gether vine­gar and mus­tard with a stick blender or by hand. Slowly pour on the oil, whisk­ing as you go. If you pour the oil too quickly, it will not be ab­sorbed. Sea­son well with salt and pep­per. Re­frig­er­ate un­til needed. Makes about 1 cup (250 mL)


ASIAN: For noo­dle sal­ads or Asian vegeta­bles, whisk to­gether ½ cup (125 mL) base salad dress­ing, 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) honey, 1 tsp (5 mL) yuzu juice or lime juice and 1 tsp (5 mL) sesame oil or to taste. Makes about ¾ cup (175 mL)

HERB: Won­der­ful over warm-weather sal­ads! Whisk to­gether ½ cup (125 mL) base salad dress­ing, 2 tbsp (30 mL) chopped tar­ragon, 2 tbsp (30 mL) chopped pars­ley and 1 tsp (5 mL) minced gar­lic, op­tional. Makes ¾ cup (175 mL)

CREAMY: Good for more as­sertive, bit­ter let­tuce and po­tato or pasta sal­ads. Whisk to­gether ½ cup (125 mL) base salad dress­ing, ¼ cup (60 mL) grated Parme­san cheese, 1 tsp (5 mL) minced gar­lic and 1 tsp (5 mL) cracked black pep­per. Makes ¾ cup (175 mL)

GREEN GOD­DESS: Use for as­sertive let­tuce, cobb sal­ads, sal­ads with a pro­tein such as ba­con and any Asian-type salad. Whisk to­gether ½ cup (125 mL) ba­sic salad dress­ing and 1 small ripe av­o­cado, puréed. Makes ¾ cup (175 mL)

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