Tag: Salad Dressing

Orange Cumin Vinaigrette featuring the Old "Make-n-Shake" Salad Dressing Method

One of the first things you’re taught at culinary school is
how to make an emulsified salad dressing. Of course, we were no longer allowed
to call them “dressings,” and had to refer to them by the proper French name,
“vinaigrette,” but I knew deep down they were the same thing.


After learning how to spell “vinaigrette,” which I’m still
working on to this day, we were set up with bowls and whisks, and shown how to
properly achieve the celebrated emulsification. The chefs demonstrated that by
slowly dripping oil into vinegar while whisking like crazy, one could magically
bond the two elements together.

It took quite a while, and despite a burning shoulder, and
cramping forearm, the method did work beautifully. The dressing was perfectly
emulsified, and stayed that way. I was impressed. Of course, the next day they
showed us how to do the same thing in a blender in 10 seconds, which really
annoyed everybody. Why not show us the easy way first?

Well, little did I know there was even an easier way, than
the easier way. That’s right, I’m talking about the old “make-n-shake” salad
dressing method. By simply shaking vigorously in a small jar, you can create a
temporary emulsification that should stay blended more than long enough to
dress a salad.

Now let’s be clear, this method should only be used if you
are going to eat your salad right away. The good news is, this accounts for
roughly 95% of salad-related scenarios. For the rest of the time, when you need
the dressing to stay perfectly blended for hours, like on a buffet, you should
use the classic method instead.

Anyway, I’d promised to show you the very tasty orange and
cumin vinaigrette that we used on our raw kale salad, and I figured it was the
perfect excuse to demo this simple salad dressing trick. I hope you give it
a try soon. Enjoy!



Ingredients (makes about 3/4 cup):
1 rounded teaspoon Dijon mustard           
1 rounded teaspoon orange zest
1 tsp cumin, or to taste
1/4 tsp red pepper flakes, or to taste
1 tbsp fresh orange juice
1/4 cup rice vinegar (or white wine or sherry vinegar)
1/3 cup olive oil, or to taste
salt and pepper to taste

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The Old Empty Mayo Jar Dressing Trick – Scrap the Scrape!

They say when life gives you lemons, make lemonade; but what
about when life gives you empty mayonnaise jars? Mayonade? No, of course not.
We’re going to make salad dressing instead, and “scrape the scrape.”


I’ll often add a tablespoon or two of mayonnaise when I make
a vinaigrette, to help emulsify things, as well as provide a little extra
creaminess to the dressing. With that in mind, when I get down to the end of a
jar, I don’t scrape, I shake.

I’m posting the ingredients I used below just in case you’re
curious, but this post isn’t really about a recipe, but simply a tip for using
up the last of that mayo without all that annoying butterknifing. Now, I just need to
work on a recipe for using up the last of the dressing clinging to the inside
of the jar. Enjoy!


Ingredients for 1 1/2 cups of dressing:
1 empty mayo jar, with at least 1 tbsp of mayo inside
1 clove minced garlic
1 tbsp chopped fresh herbs (I used parsley, thyme, and
chives)
1/2 cup wine vinegar
1 cup olive oil
salt and pepper to taste
cayenne to taste
pinch of Herbes de Provence

Green Goddess Dressing – Oh. My. God.

What’s the difference between Green Goddess dressing and Green God dressing? Green Goddess dressing takes a lot longer to get ready. Sorry, but I couldn’t fit that joke into the voice over. Anyway, here’s my take on San Francisco’s very own, Green Goddess dressing.


This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but also one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please, do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

This is truly fit for a Goddess, and with Mother’s Day coming up Sunday, what better way to make your mom feel like one? That, and a complete spa package with extra long foot massage, and she should be set. I hope you give this Green Goddess dressing a try soon. Enjoy!


Ingredients for 2 cups of Green Goddess Dressing:
(all the following amounts should be adjusted to your tastes)
1 cup mayonnaise
3/4 cup sour cream
1 anchovy fillets
1 clove garlic, chopped
1/3 cup chopped fresh Italian parsley
1/3 cup chopped tarragon leaves
1/4 cup chopped fresh chives
1 tablespoon rice vinegar
2 tablespoon fresh lemon juice, or to taste
salt and freshly ground black pepper to taste
cayenne to taste

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