Salad Dressings (Non-Tomato)
Dressing for Yard Salad
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1 Tbsp raw honey
1/3 cup lemon juice
fresh ground pepper, to taste
1 tsp minced fresh tarragon
2/3 cup olive oil
Dissolve honey in lemon juice. Add pepper and tarragon, and stir, and then
add olive oil in a cruet. Shake vigorously to blend. You only need a few
Tablespoonfuls for the salad, so save the rest of the dressing for later
use.
Adapted from _Jack's Skillet_, by Jack Butler
Parsley Dressing
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3 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp onion powder
2 Tbsp chopped parsley
Beat well the first 3 ingredients. Add the chopped parsley. Good on
lettuce wedges.
Adapted from: Ten Talents Cookbook by Frank and Rosalie Hurd
Salad Dressing
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I mix lemon juice and olive oil (about equal parts, but you can adjust to
your own taste) with salt, garlic, green onions, and herbs (oregano, basil,
and thyme) no particular amounts, just what feels right, and then I taste
and adjust.
From: Anne Mears on Yeast-L list
Salad Dressing
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1/4 cup basil flavored olive oil *
1 clove garlic diced
1/4 tsp superfine ground mustard
1/4 tsp oregano
fresh sqeezed lemon juice (1/4 small lemon)
salt and pepper to taste
shake well.
* available from Censorzio Foods 800 288 1089
(we buy it at a local store and haven't tried mail order)
You can probably improve on this recipe, we're still experimenting with it.
From: Darice Sweet. Posted to Yeast-L list.
Honey Mustard Dressing
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1/2 C spring water
1/2 C olive oil
1 t mustard powder
1 pinch of white pepper*
1/8 t garlic powder
2 T honey
*Add up to 1/8 t white pepper for a peppercorn dressing, all other
ingredients stay the same
I was thinking that a creamy dressing could be made out of this by adding a
cooked, and then cooled egg yoke and blending it all up. I haven't tried
the creamy version yet tho.
From: Patti Vincent
Lime, Oil and Garlic Dressing
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1/4 teaspoon kosher salt, plus a little more if needed
1 teaspoon finely chopped garlic
2 tablespoons finely chopped shallots
1/3 cup lime (or lemon) juice, plus extra, if needed
1 cup extra-virgin olive oil, plus extra, if needed
Freshly ground black pepper
In a small bowl, whisk the salt, garlic, and shallots with the lime juice.
until the salt is dissolved. Slowly whisk in the oil until emulsified.
Taste. Season with pepper and a little more salt, if needed, and add more
lime juice or oil, if needed.
Makes 1 1/3 cups
From: _French Food American Accent_ by Debra Ponzek via Kay in RFC
Herb Dressing
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Chop together very fine:
2 stalks celery and leaves
2 small green onions + tops
4 sprigs parsley
Add:
1 tsp. paprika
1/4 tsp. dried basil
1/8 tsp. marjoram or rosemary
Add to above:
1 cup olive oil
2/3 cup lemon juice
Shake vigorously in tightly covered jar until well blended. Allow to stand
in refrigerator until flavors are blended.
From: Ten Talents Cookbook by Frank and Rosalie Hurd
Ceaser Salad Dressing Recipe
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1 raw or coddled egg
3 tbsp lemon juice
garlic
1 cup olive oil
2 oz tin anchovies with capers packed in olive oil
Blend first three ingredients. Slowly drizzle in oil, blending
continuously. Blend until dressing thickens. Add entire contents anchovies
tin, blend.
From: Kathleen <Yoeschucho[at]AOL.COM> on PaleoFood List
Ranch Dressing
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1 C paleo mayo
1 C coconut milk
1 t dried dill
1/2 t garlic powder
Pepper to taste
Mix all together. Better if refrigerated for one hour before serving but
not necessary. Should be noted that this tastes just like regular dressing,
no coconut taste at all. Great as a salad dressing or dip for raw veggies.
From: Patti Vincent
Salad Dressing
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4 large raw carrots
1 cup raisins
1 T orange juice
lettuce
Using a hand grinder (like you would grind meat with) put through and grind
the carrots and raisins. Add 1 T orange juice to finished mixture and mix
with lettuce.
From: a child's cookbook from 1931
Paleo Salad Dressing
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Tahini
garlic
chopped parsley
lemon juice
salt, etc. to taste
Mix.
From: Kim Tedrow on the PaleoFood list
Tartar Sauce
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1 C paleo mayo
1/4 C finely chopped onion
1 T lemon juice
1/2 t dried dill
Mix ingredients together. The flavor is best after chilling for an hour
before serving.
From: Patti Vincent
Salad Dressings (Tomato Based)
Russian Salad Dressing
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1 cup tomatoes (whole canned) or thick juice
1/2 cup olive oil
1/2 cup lemon juice
1 Tbsp honey
1 tsp paprika
1 small green onion OR 1 tsp onion powder
optional - 1 tsp horseradish powder
optional - 1 garlic clove
Blenderize until smooth, makes about 2 cups.
From: Ten Talents Cookbook by Frank and Rosalie Hurd
Tomato Dressing
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1/3 cup tomato puree
1/2 cup olive oil
1/3 cup lemon juice
1 clove garlic
1 onion, chopped
1 Tbsp honey
Whizz in blender until smooth.
From: Ten Talents Cookbook by Frank and Rosalie Hurd
Atkins Vinegar and Sugar-Free Ketchup
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2 cups Tomato Paste (no "flavorings" or salt)
1/2 cup lemon juice
1/2 cup water
1 t oregano
1/8 t cumin
1/8 t nutmeg
1/8 t pepper
1/2 t dry mustard
dash garlic powder
Place all ingredients in a blender or food process and blend well.
Refrigerate.
Makes 40 tablespoons/carbs per Tablespoon: 0.6
From: alt.support.diet.low-carb
Salad Dressing
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Olive oil and lemon juice in a three to one ratio
about 1 tablespoon of tomato paste
a couple of slices of fresh onion
approx. 2 gloves garlic
about 2 tsps mustard.
Whirl in the blender and toss with hot, nuked broccoli florets. Of course
it can be used on salad.
From: Beverle <abernco[at]COMM-PLUS.NET>
Mayonnaise
Aioli, the famous garlic mayonnaise of Provence
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4-6 large garlic cloves, peeled
2 egg yolks, lightly beaten--at room temperature
about 2 cups olive oil--at room temperature
lukewarm water
juice of 1 lemon
Pound the garlic cloves to a paste. Add the egg yolks. Mix in a bowl with
a wooden spoon (or use a marble mortar and wooden pestle), always turning
in one direction, until the garlic and eggs have assimilated and are just
beginning to get pale. While doing this, add about 4 Tbsp. of oil, very
very slowly, drop by drop. The mixture should be thick. Add 1 Tbsp of water
and 1 tsp of lemon juice and continue stirring, adding the oil in a very
thin stream. When the mixture gets too thick again, add 1 more tsp. each
water and lemon juice. Repeat until all oil is used. If the mayonnaise
separates, Put it into a clean bowl. Add a garlic clove, 1 tsp of lukewarm
water, and 1 egg yolk. Crush and mix together. Add the separated mayonnaise
by teaspoons to the bowl, stirring constantly in one direction.
From: Nika Hazelton's _Way with Vegetables_
Cooked Mayo
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2 egg yolks
2 tbls lemon juice
2 tbls water
1 teas dry mustard
Dash pepper
1 cup very light olive oil
In small saucepan, stir together egg yolks, lemon juice, water, mustard,
and pepper until thoroughly blended. Cook over very low heat, stirring
constantly, until mixture bubbles in 1 or 2 places. Remove from heat. Let
stand 4 minutes. Pour into blender container. Cover and blend at high
speed. While blending, very slowly add oil. Blend until thick and smooth.
Occasionally, turn off blender and scrape down sides of container with
rubber spatula, if necessary. Cover and chill if not using immediately.
From: Molly NiDana <mnidana[at]netbox.com>
Blender Mayonnaise (1 1/2 cups)
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1 whole egg
1/2 teas dry mustard
1 cup olive oil
1 1/2 tbls lemon juice
1 tbls boiling water
Place the egg, mustard and 1/4 cup of the oil in an electric blender. Turn
on the motor and add the remaining 3/4 cup oil in a slow, thin stream. Add
the lemon juice and water. Refrigerate. Note: if using a food processor,
add an extra egg yolk, omit the water, use up to 1/2 cup more oil, and
adjust lemon juice to taste.
From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM>
Blender Green Mayonnaise (1 3/4 cups)
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3/4 cup fresh mixed greens: parsley, watercress, young spinach leaves
1/4 cup fresh basil, tarragon or dill
1 egg + 1 egg yolk
1 cup olive oil
1 1/2 tablespoons lemon juice
ground pepper to taste
Place the greens and the herb with the egg, egg yolk, and pepper in an
electric blender or food processor and blend until the greens are pureed.
Start adding the oil in a slow, thin stream until the mixture becomes too
thick, then add the lemon juice and continue until all the oil is used up.
If too thick, add a small amount of boiling water. Taste and refrigerate in
a covered bowl or jar. Note: This must be used within a few days; after
that the greens tend to turn sour. If you plan to keep it longer, blanch
the greens for a minute in boiling water, then squeeze dry before using.
From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM>
Lemon Mayonnaise
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1 egg
pepper to taste
1 Tbsp. lemon juice
3/4-1 cup/200-250 mL olive oil
Put all ingredients into a bowl or beaker. Introduce the handblender to
base of the bowl, switch it on and hold in position until the oil
emulsifies.
From Braun Handblender booklet
This is also quite nice with 1/2 teaspoon of dry mustard powder and/or
garlic added.
For a more seafood-thousand island type dressing, simply add a
tablespoonful of tomato puree.
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