Favorite salad dressings... (1,198 views)
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Post by wallycat on Sept 11, 2016 20:05:49 GMT -5
Besides the copycat good season's italian powder I make and use for salad dressing, this miso dressing is to die. I can't recall which cookbook I got this from, but I love this dressing!
Miso Dressing:
3 TBS. white miso
2 cloves garlic
2 Tbs. cider vinegar or red wine vinegar
1-1/2 Tbs. Oriental (toasted) sesame oil
3/4 cup olive oil
1/3 cup + 1 Tbs. Water (now that I am not fat-phobic, I would use more oil and much less water)
Blend miso, garlic, vinegar
while machine is running, pour in oil. When emulsified, pour in water till consistency of mayo.
I've also used much less olive oil and replaced with water, but if you're not counting calories, the olive oil makes it really great.
(I've also just dumped everything into a blender and whirrled it around a while...close enough when I'm craving it )
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Post by soupandstew on Sept 11, 2016 20:20:19 GMT -5
Sounds awesome and I have white miso paste in the fridge. Any idea how long the prepared dressing will keep in the fridge?
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Post by wallycat on Sept 11, 2016 22:47:22 GMT -5
It never lasts long in my house, but since miso can last nearly forever and olive oil is fairly shelf stable, I would guess at least several weeks if not months. I would use canola or other vegetable oil if you plan to keep it longer since olive oil solidifies in the fridge. Though it does melt if you leave it at room temp for awhile.
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applecrisp1
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Post by applecrisp1 on Sept 12, 2016 12:56:14 GMT -5
Wallycat, I've never bought/used miso before. Is that the stuff that comes in a paste or  ? Your great review on the dressing, made me think, hey I need to try some miso. Thx. Here's a dressing that I like -- nothing real unique but good! 1 tablespoon Dijon mustard 4 tablespoons red wine vinegar 1 teaspoon sugar or a squeeze of honey squeeze of lemon 1/2 teaspoon salt and freshly ground pepper Chopped herbs (chives, parsley, dill, thyme, whatever you’ve got) 1/2 cup good olive oil Shake vigorously and drizzle on green and grain salads Leave out the herbs if storing (I leave out the herbs since I store it a for at least a few days) |
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Post by swedishcook on Sept 12, 2016 13:23:39 GMT -5
wallycat, I never knew that using vegetable oil could save me from solidified dressings. I often bring salads to gatherings and like to prep as much as possible in advance, hence storing dressing in the fridge. Thank you! Here is my favorite. It's from this Mexican Chopped Salad www.self.com/food/recipes/2004/09/mexican-chopped-salad-with-honey-lime-dressing/Honey-Lime Dressing1/4 cup fresh lime juice 1/4 cup olive oil 2 tbsp honey 2 tbsp finely chopped fresh cilantro (or more to taste) 1 garlic clove, peeled and minced (or use minced shallots if you prefer)1 tsp chopped jalapeño pepper (use canned for less heat) |
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charley
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Post by charley on Sept 13, 2016 14:04:28 GMT -5
Besides the copycat good season's italian powder I make and use for salad dressing, this miso dressing is to die. I can't recall which cookbook I got this from, but I love this dressing! Miso Dressing: 3 TBS. white miso 2 cloves garlic 2 Tbs. cider vinegar or red wine vinegar 1-1/2 Tbs. Oriental (toasted) sesame oil 3/4 cup olive oil 1/3 cup + 1 Tbs. Water (now that I am not fat-phobic, I would use more oil and much less water) _________________________________________________________________ That reminds me of the dressing at a former Japanese restaurant. Going to have to try it and see if it is! Could I sub rice vinegar? |
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peachesncream
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Post by peachesncream on Sept 13, 2016 15:04:20 GMT -5
Here are a couple we use a lot.
Honey-Lemon Dressing
Food & Wine June 2009
1 Tablespoons plus 2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon zest
1 Tablespoon honey
1/2 teaspoon chopped fresh thyme (*or 1/8 tsp. dried)
1/4 cup extra-virgin olive oil
Kosher salt (*1/4 tsp or a bit more)
Fresh ground pepper (*1/8 tsp.)
In a small bowl, whisk lemon juice with the lemon zest, honey and thyme. Whisk in the olive oil and season with salt and pepper.
Buttermilk Dressing
Foodandwine.com
1 small garlic clove, smashed (or minced)
Kosher salt
3 Tablespoons sour cream
3 Tablespoons mayonnaise
1 Tablespoon white wine vinegar (*scant)
1/4 cup buttermilk
Freshly ground pepper
Sprinkle the garlic with a pinch of salt and mash to a paste with a fork. In a bowl, whisk together the garlic, sour cream, mayonnaise and vinegar. Whisk in the buttermilk and season with pepper.
Blue Cheese Dressing: Add 2 ounces crumbled blue cheese.
Tzatziki Dressing: Add 2 ounces crumbled feta cheese and 1 Tablespoon chopped dill.
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Post by wallycat on Sept 13, 2016 15:52:26 GMT -5
Charley, I have subbed rice vinegar and I have also used regular white vinegar...whatever I have handy. I think the restaurant stuff is sweeter, so if you leave the sugar in (or add orange juice), it would come close.
Applecrisp, yes it is the stuff that is paste-like. I get mine in a tub. I finally went through my 23 year old stuff!!
Swedishcook, you're welcome. I am not sure if avocado oil solidifies, incase you are looking for a more assertive (closer to olive oil) type oil. I will have to try it. Canola oil and walnut oil do not.
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charley
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Post by charley on Sept 13, 2016 16:18:44 GMT -5
Charley, I have subbed rice vinegar and I have also used regular white vinegar...whatever I have handy. I think the restaurant stuff is sweeter, so if you leave the sugar in (or add orange juice), it would come close. Applecrisp, yes it is the stuff that is paste-like. I get mine in a tub. I finally went through my 23 year old stuff!! Swedishcook, you're welcome. I am not sure if avocado oil solidifies, incase you are looking for a more assertive (closer to olive oil) type oil. I will have to try it. Canola oil and walnut oil do not. |
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Post by wallycat on Sept 13, 2016 18:51:24 GMT -5
Sorry, I have made it so many years now and just kept omitting it. I would have to find the original recipe to get you the exact amount. If you are happy to experiment, I would try 1 tsp. sugar or honey. Alternatively, you could try orange juice instead of the water. Apologies on that.
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Gail
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Post by Gail on Sept 18, 2016 19:00:28 GMT -5
This recipe comes from a cookbook someone gave me as a wedding present. I still make it every so often (not routinely because of the included cream) but I've gotten lazy in my old age. Despite the cream and egg, it's not excessively creamy, but it coats the greens nicely
French Salad Dressing from Dione Lucas
2 teaspoons Kosher salt (don't laugh; when I started making this I had no idea what Kosher salt was and I come from a Jewish family. How embarrassing is that? Anyway, I had Margarita salt on hand, and I've used it ever since. Yes, I now know what Kosher salt is.)
1 teaspoon freshly cracked white pepper (am I the only one who thinks white pepper smells vile?)
1/2 teaspoons freshly cracked black pepper
1/4 teaspoon granulated sugar
1/2 teaspoon dry mustard
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 teaspoons finely chopped fresh garlic
5 teaspoons good tarragon vinegar (another confession here; when I started making this, I HATED tarragon-- so I have always made this with a mixture of tarragon vinegar and white wine vinegar-- probably 3 teaspoons of tarragon vinegar to 2 teaspoons white wine vinegar. Since I like the results that way, I've continued those proportions even though I've gotten past my tarragon aversion)
2 tablespoons good olive oil
10 teaspoons vegetable oil
1 raw egg, beaten (pasteurized is safer)
1/2 cup light cream
Put ingredients in jar in the order presented. Replace screw top tightly (do they really think we're that stupid?) and shake well (I assume this refers to the jar rather than the cook). Chill before using. (I need to chill more often as well.)
Somewhere I have a recipe for Green Goddess dressing from Canice. I'm ashamed to say I (still) haven't made it, but often my to-do list takes decades to put into effect. Will happily pass that along if (1) you want it and (2) I can find it.
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applecrisp1
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Post by applecrisp1 on Sept 18, 2016 19:31:06 GMT -5
wallycat, man you go thru that stuff quick. Ha. Thx again for the info and recipe.
Gail, that is too funny about the kosher salt! Thx for the recipe. And so nice to see you posting on the new site! I remember your name from way back!
I made this salad dressing while on vacation after realizing we didn't have any oil to make an oil/vinegar dressing, but I then remembered I has this old recipe on my computer. It was either this or use a salad dressing that was in their fridge since the beginning of time. We chose the lemon dressing!
I added some lemon juice too (winged measurements while making this).
Creamy Lemon Dressing Vinaigrette
1/4 cup plain yogurt
3 tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon grated lemon peel
Salt and pepper, to taste
Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend. Season to taste with salt and pepper. Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
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Gail
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Post by Gail on Sept 18, 2016 22:02:16 GMT -5
PS I used the Patricia Wells cookbook you traded with me tonight, Wallycat! (And no, it wasn't the first time.)
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traildoggie
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Post by traildoggie on Sept 19, 2016 11:54:32 GMT -5
I use the combo posted by applecrisp varying it with different vinegars, red wine white wine, raspberry, balsamic though use way less quantity of balsamic.
I wish I'd known miso lasted that long. I pitched a container I'd had for at least 5 years, thinking it could not still be good. I will have to try that dressing after I re-buy some miso. |
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Post by wallycat on Sept 20, 2016 14:56:26 GMT -5
((((Gail))))) good to see you here! I remember the cookbook exchanges!! I am winnowing again ....maybe after things settle down now that CL officially shut down the BB, we can start that again, HERE!
Traildoggie, some say it can develop a thin white mold on top and it is the same stuff that is on brie cheese--just remove and eat. Mine never grew mold, so I just hung on to it.
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andrea
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Post by andrea on Sept 20, 2016 15:35:51 GMT -5
I really like this salad dressing. I have made it so many times!
Balsamic Vinaigrette (Epicurious March 2003)
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic cloves, minced
½ cup olive oil
salt and freshly ground black pepper
In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
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traildoggie
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Post by traildoggie on Nov 2, 2016 13:28:18 GMT -5
Ok, I finally found some white miso. I wonder about the miso itself. I remember buying miso in a plastic tub many years ago, with a layer of saran wrap over the top. it was at least as thick and stiff as refrigerated peanut butter, maybe even stiffer. the new miso is liquid-like. I am not sure if the quantities used would be the same? it's easy to measure and work with, and pours out of a squeeze tube easily. any ideas how to approach this? I haven't used miso in a long time so I don't understand if the product has changed and how to adjust quantities. makes me wary about buying any online, not knowing what I'd get. |
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Post by swedishcook on Nov 2, 2016 15:13:15 GMT -5
Here is one of my favorite dressings. It's very similar to andrea's and probably tweaked from an Epicurious recipe. I use it for a salad with a great variety of mixed greens and some tiny tomatoes. Good if salad topped with toasted pecan pieces and some blue cheese of your choice.
1 T balsamic vinegar (I use Fini)
1/2 T honey
1/2 t Worcestershire sauce
1/4-1/2 t Dijon
Salt and pepper
2 T EVOO
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Post by swedishcook on Nov 2, 2016 15:35:15 GMT -5
Gail mentioned raspberry vinegar in the thread about cooking with vinegar. I have used up all my raspberry vinegar for this dressing. It goes with a strawberry and spinach salad that Linda in MO shared on CLBB. Now I'm trying to find another good brand of raspberry vinegar as my old one is nowhere to be found.
2 T raspberry vinegar
1 T sugar
1/2 t Dijon
1/8 t poppy seeds
1/4 t kosher salt
Freshly ground black pepper
2 T olive oil
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Post by Catbatty on Dec 29, 2016 20:55:42 GMT -5
Bump. To good to lose sight of....
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traildoggie
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Post by traildoggie on Dec 30, 2016 12:26:31 GMT -5
I like this one currently... think it's elie Krieger
3TB olive oil 1.5 TB cider vinegar 2 tsp maple syrup 1 tsp Dijon mustard 1/4 tsp salt 1 Tb minced shallot
really good on any green salad. especially with some added fruit like apple or pear, or sprinkle of cheese. she suggests blue but that's too strong for me. avocado or nuts, pomegranates. shake up or wisk to blend. |
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Post by mcgee on Dec 30, 2016 12:32:40 GMT -5
I like this one currently... think it's elie Krieger
3TB olive oil 1.5 TB cider vinegar 2 tsp maple syrup 1 tsp Dijon mustard 1/4 tsp salt 1 Tb minced shallot
really good on any green salad. especially with some added fruit like apple or pear, or sprinkle of cheese. she suggests blue but that's too strong for me. avocado or nuts, pomegranates. shake up or wisk to blend. Oooh - that reminds me of one of my favorite salads by Rachel Ray that Bob posted on the old CLBB. I believe he called it something like "Heaven on a Salad Plate." Blue Cheese and Walnut Salad with Maple DressingYield:4 servings Ingredients1 (10-ounce) sack baby spinach 1/3 pound blue cheese, crumbled 1 (6 ounce) can walnut halves, toasted 1/4 cup maple syrup, warmed 1 1/2 tablespoons cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper DirectionsPlace spinach on a large platter. Top with blue cheese and walnuts. Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream. Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste. Recipe courtesy of Rachael Ray Read more at: www.foodnetwork.com/recipes/rachael-ray/blue-cheese-and-walnut-salad-with-maple-dressing-recipe.html?oc=linkback |
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Post by Catbatty on Dec 31, 2016 4:29:07 GMT -5
GINGER-SESAME SAUCE (for salad dressing, for pot sticker dipping, and maybe for marinade) Credited source: Vegetarian Planet (Didi Emmons)
Back in June 2005 at the old Cooking Light forum, this recipe was winning the hearts of members Gaja and Sneezles. (See their notes at the bottom. Gaja posted the recipe.)
2 tablespoons balsamic vinegar
3 tablespoons soy sauce
1 tablespoon honey or sugar
2 tablespoons water
1 teaspoon Dijon mustard
1 garlic clove, minced
1 tablespoon minced fresh ginger
1/2 teaspoon or more wasabi powder (optional)
2 tablespoons dark sesame oil
2 teaspoons toasted sesame seeds (optional)
In a bowl, whisk together the balsamic vinegar, soy sauce, honey or sugar, water, mustard, garlic, and ginger. Whisk in the wasabi powder, if you like. Slowly pour in the sesame oil while whisking constantly.
-- GAJA wrote "...absolutely addictive. She [Emmons] uses it as a dipping sauce for pot stickers but it also works well on crunchy salads or wilted greens. Here's a tip for the wasabi: The flavor will develop more if you mix it with water and let it sit for a few minutes. When I make this sauce, I usually mix 1 tsp wasabi with the 2 tablespoons water the recipe calls for and let that sit while I pour all the other ingredients in a jar. Then I add the water/wasabi mix and shake the jar. That's it!"
-- SNEEZLES wrote, "Excellent! I made this for my lunch today to top a salad with assorted veggies and some tuna! So very very tasty! I used a tsp of wasabi but it really had no discernible heat so I may add some more to it! I had quite a few different veggies in my salad and they all tasted great with this dressing...even the cold cooked green beans! I can see using this as a marinade for pork and chicken, too!" (When asked some questions about using as a marinade, Sneezles posted that if used as a marinade instead of a salad dressing, she would not add the wasabi.)
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? Your great review on the dressing, made me think, hey I need to try some miso. Thx. 
