I used to have bottles and bottles of salad dressings sitting in my fridge until I started reading labels and noticed that they have too many ingredients which I can’t pronounce or they are made with high fructose corn syrup which I make an effort to avoid. Consequently, I’ve been tossing them out once they have reached their expiration date until my collection has slowly dwindled down to just a few. And after today, those are destined to be tossed out, too.
I ended up with an abundance of salad greens in my fridge this week, so I’ve decided this is a good time to start making fresh salad dressings to encourage myself to eat more salad during the winter months. I’m digging out my Mason jars to put them in as I make them.
I’m starting out with the one LaNell brings to our church potluck suppers and which is gone in a flash. The lemon vinaigrette is a very simple one that mixes up quickly. If you don’t have lemons on hand, just use a flavored vinegar and make a basic vinaigrette. The basil dressing is based on one from the Barefoot Contessa. I always wanted an excuse to use that tube of anchovy paste I bought at H-E-B some time back.
If you have a favorite salad dressing recipe, please send it to me at GoliadCooks@aol.com. I think making fresh salad dressing is going to become an obsession with me.
Poppy Seed Dressing
(From LaNell Ressman of Goliad who said, “I make double or triple the recipe and it is good for a long time in the fridge. It is really good with shredded cabbage.”)
• 1/4 cup sugar
• pinch of salt
• 1/4 tsp. dry mustard
• 4 tsp. vinegar
• 1 tsp. poppy seeds
• slowly add 1/4 cup Wesson oil, beating constantly
• 3 tbsp. fresh lemon juice
• 1 tsp. Dijon mustard
• 1 tsp. sugar
• 1/2 tsp. coarse salt
• 6 tbsp. olive oil
• Put in a small jar, close lid and shake vigorously until thoroughly combined and thickened.
• If you like, add some chopped tarragon or chives or some minced shallots.
• 1 cup good mayonnaise
• 5-6 scallions, white and green parts
• 2 tbsp. freeze-dried basil leaves
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 2 large garlic cloves
• 2 tsp. anchovy paste
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. sugar
• 1 cup sour cream
• Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, pepper, and sugar in a blender or food processor and blend until smooth.
• Add the sour cream and process just until blended.
• If not using immediately, refrigerate the dressing until ready to serve.
(Cook’s notes: If you are sensitive to salt, taste before adding the kosher salt as the mayonnaise and anchovy paste are already salty. If you are growing fresh basil, use that instead and adjust to your taste.)