Dijon Dressing
Toss with greens or to drizzle over vegetables. Also a marinade for poultry or meat.
Whisk together in a bowl, or blend together:
- 1 small clove chopped garlic
- 2 tsp. Dijon mustard
- 1 capful or up to 1 tbsp. vinegar (balsamic, wine, or malt) OR a squeeze of fresh lemon juice
- 1/4 cup olive oil (or at least twice the amount of vinegar/lemon juice used)
- 1 tsp. fresh chopped herbs
- freshly ground salt and pepper to taste
Basil Dressing
Pulse in food processor:
- 1 small handful fresh basil leaves, stripped from stems
- 1/3 cup olive oil
- 2 tsp. (1 scoop) flax seeds (substitute chopped walnuts or pine nuts)
- 1 tbsp. grated parmesan cheese
- a pinch of dry chili peppers
- fresh ground salt & pepper (a couple twists of the grinder each)
Green Goddess Salad Dressing
- Pour buttermilk into a blender.
- Pulse with fresh herbs you like.
- Add salt to taste.
- Optional: Add a chopped roasted jalapeno pepper.
- Will keep about a week in the refrigerator.
Mayonnaise Dressing
Whisk together:
- 1 egg yolk
- 1/4 tsp salt
- 1/2 tsp lemon juice
- 1 tsp Dijon mustard
Keep whisking while blending in a drop at a time:
- 1/3 cup hazelnut oil (or other oil)
Makes 1/2 cup
