Salad Dressings and Marinades

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 

1. Pour buttermilk into a blender.
2. Pulse with fresh herbs you like.
3. Add salt to taste.
4. Optional: Add a chopped roasted jalapeno pepper.
5. 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

Ready-in-the-Fridge Homemade Oil and Vinegar Dressing and Vinaigrette

Blend the following ingredients and store in the fridge in a glass jar to use as a salad dressing or vinaigrette for vegetables.  Take out of the fridge 30 minutes before use because the oil will solidify in the fridge. Shake before serving. This will keep for a month in the fridge.

To store longer, blend the oil, vinegar and plain salt. Don't add the garlic. Add garlic just before serving.

• 4 cups extra-virgin olive oil or canola/olive oil blend
• 1 cup white wine vinegar
• 1 tbsp garlic salt OR 1 tbsp. salt and 6 cloves thinly sliced garlic

For a spicy vinaigrette, add crushed, dried chili peppers (1 tbsp to the full jar, or adjust quantity to the amount being served.)

To use as a salad dressing for cold, diced potatoes, add a sprinkling of rosemary and some fresh, chopped green onion.

To use as a vinaigrette for string beans, add a sprinkling of dried oregano.