Three Salad Dressing Recipes

What with having food around me all the time, and a chef who makes it, I have found a certain need to lose some weight.

Though not a diet person, I do think that more vegetables are in order. The easiest way to eat more salad is to have good salad dressing on hand.

Disclaimer: Measurements are a guide– don’t follow them too exactly.

These are the three dressings that I have made for the refrigerator:

Caesar dressing-no egg.
Good for Romaine lettuce, carrots and with bread.

¼ cup stone mustard
¼ cup Parmesan
1 tbsp horseradish
3 tbsp soy
3 tbsp white vinegar
2 tbsp lemon juice
1 tbsp Balsamic vinegar
½ white onion
2 cloves garlic
2 cured anchovies (Erik says the ones in the glass bottle are better quality…)
Olive oil
pepper and salt to taste

In a mixer, bled all ingredients except for olive oil. Add olive oil as the mixer goes once you hear a drop in tone, you’ve added enough oil. Taste and add seasonings as needed.


Lemon and Salt late summer evening dressing
This is best made fresh but can be kept in the refrigerator for a couple of days, remember to shake well.
Juice from one lemon
1 tsp salt
1 tsp pepper
2 tsp olive oil

Whisk well- perfect for arugula and bitter greens like frisée

Let’s not call it Asian Asian Dressing
So, I hate it when recipes are titled Chinese because on of the ingredients is soy sauce. That said, this dressing could be called, if one were going to name it, an Asian dressing. It goes best on finely minced cabbage with roasted peanuts as a garnish.

¼ cup soy
½ cup Rice wine vinegar (best with the seasoned stuff)
½ tsp Ginger
1 tbsp fish sauce
1 tbsp Sesame oil
2 stalk Green onions
1 tbsp garlic chili paste
Peanut oil to balance
Salt to taste
Pepper to taste