Homemade salad dressings add a touch of freshness and style to any meal. Here are six sure-fire ways to please the palate, and your guests.

Chutney Dressing

Combine ½C red wine vinegar, 5T chutney, 1 garlic clove, 2T coarse-ground mustard, 2t sugar, and ½C vegetable oil in a blender and blend until smooth.  Refrigerate until ready to serve.

Asian Chicken Salad Dressing

Whisk ¼ C sugar, ¼ C unseasoned rice vinegar, ¼ sweet onion, chopped, and ¾ t dry mustard in small bowl to blend.  Gradually whisk in ½ C canola oil.  Stir in 1½ t poppy seeds.  Season dressing with salt and pepper.  Cover and refrigerate.

Spicy Caesar Salad Dressing

Roast 4 red jalapeños.  In a blender, combine 2 egg yolks; 4 cloves garlic, minced; 2 shallots, minced; 4 anchovy filets, 2T Dijon mustard, 1T Worcestershire sauce, 2t Tabasco sauce, and 2t balsamic vinegar.  Puree until smooth.  Slowly add ¾C canola oil and ¾C olive oil until dressing is emulsified and creamy.  Add chopped jalapeños, 1T chopped cilantro, 2T frozen limeade, and salt.

Blue Cheese Dressing

Place ¾ C sour cream, ½ t dry mustard, ½ t black pepper, ½ t salt, 1/3 t garlic powder, and 1 t Worcestershire sauce in mixer bowl.  Blend until thoroughly mixed, ~ 2 minutes at low speed. Add 1 1/3 C mayonnaise and blend 2 minutes more. Add 4 oz crumbled blue cheese and continue blending no longer than 4 minutes.  Refrigerate for at least 24 hours before serving.

Toasted Cumin Dressing

Heat small skillet over high heat.  Add 2T cumin seeds and stir until lightly browned and beginning to smoke, ~1 minute.  Remove from heat.  Add 6T sherry wine vinegar and 2T rice vinegar and 2T water.  Cool to lukewarm.  Transfer to a blender.  Add 1 ½ T Dijon mustard and 1 garlic clove, minced.  Blend until smooth, ~20 seconds.  With blender running, add 1 ½ C olive oil.

Green Goddess Dressing

Blend 1/2 C sour cream, 2t fresh chives, 1/8 t black pepper, 2t anchovy paste, 1 clove garlic, minced, 2T white wine vinegar, and 1 T sweet and sour until thoroughly mixed, ~ 2 minutes at low speed. Add 1 C mayonnaise and blend 2 minutes more. Add milk to thin, if needed. Refrigerate for at least 2 hours before serving.

March 22nd, 2016

Posted In: Thriller Recipes

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