Thursday, March 20, 2008

Dressings

I thought I'd post some salad dressings I really like today. Some of these have some odd ingredients, so please make substitutions as needed. Enjoy!

Black Currant and Hempseed Vinaigrette

This dressing tastes quite good tossed on an exotic fruits salad (it’s very nice with pineapple, star fruit and the like).

1 tablespoon shelled hempseeds (or sesame seeds)
1/8 cup black currant juice
½ teaspoon lemon juice
1/8 cup coconut (or white wine) vinegar
1 teaspoon paprika
½ teaspoon tamarind concentrate
½ teaspoon rosehip jam (any mild flavoured jam will do)
1/8 teaspoon chili powder
¼ cup hempseed oil

Whisk together.

Sage Dressing

1/8 cup fresh sage, chopped
2 cloves garlic, minced
2 teaspoons Swedish-style (or regular) yellow mustard
2 teaspoons balsamic vinegar
¼ cup champagne vinegar
¼ cup vegetable oil

Blend all but oil. Slowly stream in the oil while blending.

Caesar Dressing

½ tin anchovies
5 cloves garlic
Juice 1 lemon
1/8 cup balsamic vinegar
1½ teaspoons cognac or red wine vinegar
Dash worchestershire sauce
1½ teaspoons dry mustard
1 egg yolk
1 cup extra virgin olive oil
½ cup freshly grated parmesan cheese

Combine anchovies, garlic, lemon juice, balsamic vinegar, worchestershire sauce, cognac vinegar and mustard in food processor. Blend until smooth. Add egg and blend again. Slowly drizzle olive oil into running processor. Add parmesan cheese and blend again. Makes 1½ - 2 cups dressing.

Filbert Vinaigrette:

11 Filberts, ground
½ t cranberry juice concentrate
¼ t poppy seeds
1 t sesame seeds
1 T Swedish-style mild yellow mustard (or regular yellow)
½ c red wine vinegar
2 chives, minced
¼ c extra virgin olive oil

Blend. Allow to sit for 1 hour before serving, to thicken.

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