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    Seventy-Five Homemade Salad Dressings
    Seventy-Five Homemade Salad Dressings
    Seventy-Five Homemade Salad Dressings
    Ebook223 pages53 minutes

    Seventy-Five Homemade Salad Dressings

    By Jeff Keys and Sara Brenton

    ()

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    About this ebook

    Make flavorful dressings for every salad and season, including vegan and gluten-free options!

    From Sun Valley, Idaho, restaurateur and author of the cookbook Vintage Restaurant, this is a treasury of flavorful homemade dressings with a focus on simplicity, variety, and seasonal ingredients. This edition also includes a bonus section of salad inspirations with suggested dressing pairings.

    Top your favorite greens with Honey-Roasted Raspberry Vinaigrette. Give your salad a toss with a dressing that has an international flavor, such as Simple Spanish Sherry Vinaigrette or Asian Ginger-Lime Vinaigrette. If you’re feeling like a slaw, try Caribbean Slaw Dressing, or if a creamy dressing sounds tempting, Creamy Lemon, Fresh Tarragon, and Pink Peppercorn Dressing might fit the bill. And, if you’re in a hurry, you can add bursting flavors to your favorite bottled dressing and make a treat like Chipotle-Lime Ranch Dressing. No matter which recipe you choose, your salad will thank you.

    Note: This is an updated and expanded edition of the previously published Well Dressed.

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateFeb 3, 2015
    ISBN9781423640158
    Seventy-Five Homemade Salad Dressings
    Author

    Jeff Keys

    Jeff Keys is the owner of Vintage Restaurant in Sun Valley, Idaho, which is known for its rustic elegance and sophisticated cuisine. Jeff is also the author of Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite and Ice Cream Mix-ins: Easy Homemade Treats. Jeff lives with his family on their farm south of Bellevue, Idaho.

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      Book preview

      Seventy-Five Homemade Salad Dressings - Jeff Keys

      Introduction

      Dressings can transport you through every season and carry you to far-off places and cultures through their many diverse ingredients and surprising combinations of color, texture, flavor, and temperature.

      Oils and vinegars are the star players. Get to know the different vinegars and oils by tasting them. Extra virgin olive oil, canola, sunflower seed, grapeseed, walnut, and hazelnut oils, balsamic vinegar, apple cider, rice, sherry, red wine, and white wine vinegars - each one has its own distinctive personality and character.

      Given the dozens of commercial salad dressings available, it’s so easy to simply open a bottled dressing without thinking about it. In fact, I have a handful of favorites that I use in combination with other ingredients to give them a lift. But making your own homemade salad dressing is the idea I want to put into your mind. It is so delicious, fast, and fun! Plus, you control the ingredients, all healthy and fresh.

      As you go through the recipes, watch for these icons at the top of the page:

      Photo of icons.

      I hope that you find a dressing or vinaigrette - or many - that you really like and will incorporate into your own cooking repertoire.

      Vinaigrettes

      Simplicity and variety are the themes I want to communicate about the world of vinaigrette salad dressings. It’s easy to start. All you need are a good vegetable oil and a little vinegar. In fact, I’ll bet you could make a vinaigrette right now. Just look in your pantry and find a bottle of olive oil or canola oil, a small bottle of red wine vinegar, and some dry whole-leaf thyme. You have salt - sea salt, I hope - and a pepper grinder. Is there a garlic clove handy?

      Let’s make a vinaigrette with just these ingredients, enough for two salads. First, smash the garlic clove on a cutting board and finely mince it. Put the garlic into a small mixing bowl. Now add 1 tablespoon of your vinegar, a pinch of salt and freshly ground black pepper; add a hearty pinch of the whole-leaf thyme. Whisk in 3 tablespoons of your oil and you are done. You can use this vinaigrette right now, or cover it and save it for later. It couldn’t be simpler and only took a minute.

      The recipes here feature combinations of vinegar and oil along with an amazing array of herbs, citrus, seeds, nuts, and other ingredients to enhance your salads.

      Have fun!

      Photo of vinegar.

      Texas Hill Country Vinaigrette

      Photo of icons.

      This one goes great with slivered jicama, orange, grapefruit, and avocado salad. It’s also terrific drizzled over shredded lettuce placed on top of a steamy hot quesadilla.

      Makes about 1 cup

      Photo of recipe ingredients.

      1/4 cup red wine vinegar

      1 tablespoon honey

      1 teaspoon New Mexico chili powder

      1/2 teaspoon freshly ground fennel seeds

      Small pinch of cayenne pepper

      1 tablespoon snipped fresh cilantro, basil, or mint (optional)

      Kosher salt

      Freshly ground black pepper

      1/2 cup light olive oil, or a blend of 1/4 cup olive oil and 1/4 cup canola oil

      Combine the vinegar, honey, chili powder, ground fennel, cayenne, and cilantro in a bowl and blend evenly; season with salt and pepper to taste. Drizzle in the oil and whisk a little to blend the flavors. Store in a covered glass jar in the refrigerator for up to 2 weeks.

      Fire-Roasted Green Chile Vinaigrette

      Photo of icons.

      This dressing captures the pungent and tangy flavors of the Southwest. I love to drizzle it over luscious street tacos.

      Makes about 1-1/4 cups

      Photo of recipe ingredients.

      2 to 3 green Anaheim chiles

      1/4 cup olive oil

      1/4 cup canola oil

      4 cloves garlic

      1/8 teaspoon freshly ground black pepper

      Pinch of kosher salt

      1 teaspoon honey

      1 tablespoon freshly squeezed lime juice

      1/3 cup seasoned rice vinegar

      Preheat oven to 450 degrees F (230 degrees C). Lightly oil an ovenproof sauté pan and place over medium-high heat. Place the Anaheim chiles in the pan, being careful not to splatter hot oil. Turning the chiles, blacken the skins on all sides, and then put the pan in the oven for about 6 minutes. Remove the chiles to a paper towel and let cool.

      Once the chiles are cool, rub off the blackened skins, and then rinse and dry the chiles. Cut off the stem, cut the chiles in half, remove the seeds, and cut the chiles into small dice.

      Put the olive and canola oils and the garlic in the sauté pan and heat the oil to a slow simmer; cook the garlic for about 6 minutes. The garlic should just barely turn golden. Let the oil cool for about 10 minutes. Discard 2 of the garlic cloves, then place the remaining oil and garlic in a blender with 1/2 cup diced chiles, the pepper, salt, honey, lime juice, and vinegar. Put on the lid and process at medium speed for about 20 seconds. Store covered in the refrigerator for up to 2 weeks.

      Fire-Roasted Red Bell Pepper and Braised Garlic Vinaigrette

      Photo of icons.

      This variation gives you a whisper of the flavors of the Mediterranean.

      Makes about 1-1/4 cups

      Photo of recipe ingredients.

      2 red bell peppers

      1/4 cup olive oil

      1/4 cup canola oil

      4 cloves garlic

      1 teaspoon honey

      1/8 teaspoon freshly

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