{"id":3276,"date":"2012-07-05T20:56:22","date_gmt":"2012-07-05T20:56:22","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=3276"},"modified":"2012-07-05T20:56:22","modified_gmt":"2012-07-05T20:56:22","slug":"salad-dressings","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=3276","title":{"rendered":"Salad Dressings"},"content":{"rendered":"

I love salads: they’re quick, easy and can be pretty healthy, whether as a side or a main dish. Aside from great greens and goodies, for me, the dressing is what can make an amazing salad.<\/p>\n

Whether you love thick, creamy style dressings or a-barely-there vinaigrette, the possibilities truly are endless for making a simple plate of greens wow-worthy.<\/p>\n

One of my favorite dressings \u2013 creamy blue cheese \u2013 gets even more d\u2019lish in my Blue Cheese & Beer Dressing<\/strong> with the addition of Oregon’s Rogue River blue cheese<\/a> and a splash of local ale. Or, how about bringing back a bit of retro with creamy avocado and tarragon Green Goddess Dressing<\/strong>? <\/strong><\/p>\n

For a sweet and tangy salad dressing, try my Blackberry Honey Vinaigrette<\/strong>. Fresh blackberries, honey, a pinch of cayenne, red wine vinegar and olive oil play well together, coating your grateful greens in a touch of summer \u2013 and perfect sprinkled with local berries, dollops of goat cheese and a few toasted Northwest hazelnuts.<\/p>\n

It\u2019s easy to make a great vinaigrette with my DIY Vinaigrette Guide<\/strong>. Mix and match your ingredients, depending on what flavors you’re looking for and then enjoy over some tasty greens and salad add-ins. But don’t forget to get creative and think outside of the box!<\/p>\n

So jazz up plain old salad with some delicious dressing and you\u2019ll love your greens even more! -Kathy<\/p>\n

Blue Cheese & Beer Dressing<\/strong>
\nGreat drizzled over romaine lettuce leaves topped with bay shrimp, chopped egg and toasted hazelnuts or almonds!<\/p>\n

Makes 2 cups<\/p>\n

1 cup mayonnaise
\n1\/2 cup sour cream
\n1\/2 cup (2 ounces) crumbled blue cheese
\n1 tablespoon very finely minced onion
\n3\/4 teaspoon minced garlic
\n1 1\/2 teaspoons chopped Italian parsley, optional
\n1\/2 teaspoon Worcestershire
\n1\/4 teaspoon salt
\n1\/4 teaspoon black pepper
\n1\/4 teaspoon Tabasco
\n3\/4 teaspoon fresh lemon juice
\n2 tablespoons full-flavored beer, such as a Pike Place Brewery\u2019s Kilt Lifter<\/a><\/p>\n

Place all ingredients in a food processor. Pulse until ingredients are mixed and cheese chunks are slightly broken up but not pur\u00e9ed.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n

Green Goddess Dressing<\/strong>
\nMakes 2 cups<\/p>\n

1 ripe avocado (reserve pit)
\n2 egg yolks
\n1\/4 cup fresh lemon juice
\n2 tablespoons thinly sliced fresh chives
\n2 tablespoons minced parsley
\n2 tablespoons minced fresh tarragon
\n1 shallot, minced
\n4 anchovy fillets
\n1\/3 cup olive oil
\n1\/2 cup sour cream
\n1\/4 teaspoon black pepper
\n1\/4 teaspoon salt<\/p>\n

In a food processor, place the avocado, egg yolks, lemon juice, herbs, shallot, and anchovies and process for 1 minute until well combined. With the machine running, slowly drizzle in the oil. The mixture should become smooth and creamy. Turn the machine off and scrape down the sides. Add the sour cream, pepper, and salt and process for 30 seconds more.<\/p>\n

Place mixture in a container and submerge the avocado pit to help the dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Dressing will keep, refrigerated, for up to 4 days.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n

Blackberry Honey Vinaigrette<\/strong>
\nIf berries are out of season, substitute frozen berries in the dressing and omit the fresh berries in the salad, using fresh fruit such as peaches, apples or pears are a great substitution. The dressing is also great made with raspberries.<\/p>\n

Makes enough for 4 servings<\/p>\n

1\/4 cup fresh (or frozen) blackberries
\n2 Tbsp red wine vinegar
\n1 Tbsp Liquid Kitchen\u2122 No. 5130 honey<\/a> or local honey
\n1 tsp Dijon mustard
\n3 Tbsp olive oil
\nPinch cayenne pepper
\n1\/4 teaspoon kosher salt<\/p>\n

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n

DIY Vinaigrette Guide<\/strong>
\nExperiment with different flavorings and combinations for your vinaigrette. Also try out various greens and salad additions, such as nuts, fruits, cheeses, meats and seafood.<\/p>\n\n\n\n\n\n\n\n\n
Acid<\/td>\n1\/4 \u2013 1\/3 cup<\/td>\nAny of the following or a combination equaling 1\/4 cup:lemon juice<\/p>\n

lime juice<\/p>\n

cider vinegar<\/p>\n

balsamic vinegar<\/p>\n

red wine vinegar<\/p>\n

white wine vinegar<\/p>\n

rice wine vinegar<\/td>\n<\/tr>\n

Sweetness(optional)<\/td>\n1 \u2013 3 teaspoons<\/td>\nhoneysugar<\/p>\n

agave nectar<\/td>\n<\/tr>\n

Dijon mustard<\/td>\n2 teaspoons<\/td>\n<\/td>\n<\/tr>\n
Kosher salt<\/td>\n3\/4 teaspoon<\/td>\n(use less if adding cheese or olives)<\/td>\n<\/tr>\n
Oil<\/td>\n3\/4 cup<\/td>\nAny of the following or a combination equaling 3\/4 cup:mild-tasting vegetable oil, such as canola<\/p>\n

olive oil, extra-virgin olive oil<\/p>\n

nut oils, such as hazelnut or walnut oil (do not use nut oils for more than half of total oil)<\/td>\n<\/tr>\n

Flavorings<\/td>\nas desired<\/td>\nblack pepper, pinch of cayenne pepper1 tablespoon grated lemon, lime or orange zest (colored part only\u2014no white pith)<\/p>\n

1 tablespoon chopped mild fresh herbs (basil, tarragon, chives, oregano, cilantro)<\/p>\n

1 1\/2 teaspoons chopped strong fresh herbs (thyme, rosemary, marjoram)<\/p>\n

2 to 3 tablespoons grated parmesan cheese, crumbled blue cheese or feta cheese<\/p>\n

2 tablespoons chopped calamata olives, sun dried tomatoes or roasted peppers<\/p>\n

2 to 3 teaspoons finely minced fresh garlic<\/p>\n

2 to 3 teaspoons finely minced fresh ginger<\/p>\n

2 teaspoons poppy seeds<\/p>\n

1 tablespoon Asian-style sesame oil<\/p>\n

1 tablespoon toasted sesame seeds<\/p>\n

1 tablespoon finely minced shallots<\/p>\n

2 tablespoons thinly sliced green onions<\/p>\n

1 teaspoon hot chili paste or hot sauce<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

With a small wire whisk, in a small bowl, whisk together your acid component, (and sweet component, if using) Dijon mustard and salt. Then slowly whisk in the oil, adding it in a thin drizzle. This technique is to emulsify (make smooth and combined) your dressing. Then add your flavoring components.<\/p>\n

You can keep the vinaigrette refrigerated for up to 2 weeks. Whisk up well before each use. Toss with your favorite greens.<\/p>\n

Recipe by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"

I love salads: they’re quick, easy and can be pretty healthy, whether as a side or a main dish. Aside from great greens and goodies, for me, the dressing is what can make an amazing salad. Whether you love thick, creamy style dressings or a-barely-there vinaigrette, the possibilities truly are endless for making a simple 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