Salad Dressing

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Definition
 
“A salad dressing is best described as an uncooked sauce and, like all sauces, its role is to enhance the flavor of the food.” — 1997 edition, Joy of Cooking. The American Code of Federal Regulations (C.F.R.) recognizes and defines three types of salad dressings: French dressing, Mayonnaise and “Salad Dressing” (all other dressing)

Small wonder the regulators dodged the topic. Salad Dressings are so hard to define, that even the Joy of Cooking wasn’t completely right. As soon as you trip across the topic of Boiled Dressings, their whole “uncooked sauce” definition falls apart. To be safer, one might say that a Salad Dressing is anything liquid that a cook or diner chooses to put on his or her salad.
While it will certainly be liquid in order to be able to coat the salad greens, the liquid can be of varying thicknesses. It can be pour-able; it can be viscose (as in mayonnaise.) It can be watery, as in a vinaigrette, or creamy, as in a mayonnaise-based or emulsified sauce. Creamy dressings are generally used with crisper greens; vinaigrette with more delicate leaves.
Asians often base their Salad Dressings on fish stock or soy sauce. The Romans used salt and oil as their base. In the Western world, oil is almost always the basis, and with it, almost always use an acid such as vinegar or lemon juice. The standard oils are olive oil or vegetable oils, but depending on the effect desired, nut oils or other specialized oils such as avocado oils can be used, though they are generally in small portions as a flavoring for the main oil being used.
Some Famous Salad Dressing
Vinaigrette
 3 Parts of olive oil + 1 part of vinegar salad and pepper to taste.
Lemon Dressing
3 parts of olive oil + half of lemon juice + salt and pepper.
English Mustard Dressings
Vinaigrette dressing + half a teaspoon of English mustard per pint, reduce vinegar in proportion.
Fine Herbs Dressing
Vinaigrette dressing + half a teaspoon of fine herbs.
Swiss Dressing
Mix three parts of rendered fat bacon, cut into dice with one part of heated vinegar salt, sugar and pepper from the mill, to taste.
Roquefort Dressing
Vinaigrette with a heavy garnish of chopped chives, tarragon, parsley and capers.
Sauce Gribiche
Mayonnaise dressing with a garnish of chopped gherkins, capers, chervil, tarragon, parsley and strips of hard white of eggs.
Thousand Islands
Mayonnaise dressing with a little whiully sauce and chopped red pimento, chives and green pepper.
Escoffier Dressing
Mayonnaise with lemon juice, Worcestershire sauce, chill sauce, paprika and chopped chives, to taste.
Scandinavian Dressing
Mix 3 parts of castor sugar with 2 parts of wine or white vinegar dissolve overnight, use with all green salads, various herbs can be added.
Classic Vinaigrette
Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
Garlic vinaigrette
Peel half a bulb of garlic and drizzle it with olive oil on a tray. Wrap it with an aluminum foil and roast it in the oven till it is tender. Let it cool down and then gently crush them. Blend it with the vinaigrette you made and add some Parmesan to finish it off.
Shallot-White Wine
Make Classic Vinaigrette, replacing the red wine vinegar with white wine vinegar; add 1 minced shallot.
Roasted Garlic
Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves. Make Classic Vinaigrette in a blender, adding the roasted garlic and 3 tablespoons grated Parmesan.
Bistro Bacon
Make Classic Vinaigrette; add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
Mediterranean
Make Classic Vinaigrette; mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
Dijon
Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
Spicy Honey-Mustard
Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
Mango-Lime
Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.
Italian Soak
2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on aboard; chop and mash into a paste. Whisk with 2 tablespoons red wine vinegar and the onion. Gradually whisk in 1/2 cup olive oil.
Creamy Italian
Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon kosher salt in a blender. Stir in 1 tablespoon chopped parsley.
Lemon Balsamic
Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
Creamy Balsamic
Make Lemon Balsamic Dressing, adding 2 tablespoons mayonnaise and 1/2 teaspoon each minced garlic and sugar with the vinegar.
Basil-Walnut
Blend 3/4 cup olive oil, 3 tablespoons each toasted walnuts and lemon juice, 1 cup fresh basil, 1 garlic clove and 1 teaspoon kosher salt in a blender.
Hazelnut-Herb
Blend 2 tablespoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, and 1/3 cup each vegetable oil and hazelnut oil in a blender. Add 1/4 cup each chopped chives and dill and pulse to combine.
Lemon Mustard
Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, 1 teaspoon lemon zest, 1/2 teaspoon sugar, and salt to taste. Gradually whisk in 1/4 cup each olive oil and vegetable oil.
Lemon-Dill
Make Lemon Dressing, adding 2 tablespoons chopped dill.
Roasted Red Pepper
Make Lemon Dressing in a blender, adding 1 cup jarred roasted red pepper strips and 1 teaspoon minced rosemary.
Olive
Make Lemon Dressing in a blender, adding 1/4 cup pitted Kalamata olives and 1 1/2 teaspoons fresh thyme.
Truffle
Whisk 1 tablespoon each dijon mustard and champagne vinegar, 1 minced shallot, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 cup truffle oil and 1/4 cup olive oil.
Maple-Walnut
Whisk 1/4 cup each mayonnaise and maple syrup, 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Add 2 tablespoons chopped toasted walnuts.
Spiced Chutney
Whisk 2 tablespoons each mango chutney and lime juice, and 1/2 teaspoon each ground cumin and kosher salt. Gradually whisk in 1/4 cup vegetable oil.
Chocolate-Balsamic
Blend 1/4 cup each balsamic vinegar, olive oil and vegetable oil, 3 tablespoons cocoa powder and 1 1/2 teaspoons sugar in a blender. Season with salt and pepper.
Cuban Mojo
Cook 5 chopped garlic cloves in 1/3 cup olive oil over medium-high heat, 30 seconds; cool. Blend with 1/4 cup orange juice, 2 tablespoons lime juice, and 1/2 teaspoon each ground cumin and kosher salt in a blender. Add 2 tablespoons chopped parsley; pulse to combine.
Ranch
Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons each chopped parsley and chives, 1 tablespoon cider vinegar, 1/4 teaspoon kosher salt, a pinch of garlic powder and a dash of hot sauce.
Light Ranch
Whisk 1/2 cup buttermilk, 1/4 cup nonfat Greek yogurt, 2 tablespoons each chopped parsley and chives, 1 tablespoon cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon sugar.
Bacon Ranch
Make Ranch Dressing; add 4 slices crumbled cooked bacon.
Smoky Ranch
Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, the juice of 1/2 lime, 2 tablespoons each chopped chipotles in adobo sauce and chopped cilantro, 1/2 teaspoon each honey and kosher salt, and a pinch of garlic powder.
French
Blend 1/4 cup each olive oil and water, 3 tablespoons red wine vinegar, 2 tablespoons each tomato paste, ketchup and brown sugar, and 1/2 teaspoon each paprika and kosher salt in a blender.
Creamy Blue Cheese
Whisk 1/4 cup each buttermilk and sour cream, 1/2 cup crumbled blue cheese, the juice of 1/2 lemon, and salt and hot sauce to taste.
Buttermilk–Goat Cheese
Pulse 1/2 cup buttermilk, 3 ounces softened goat cheese, 2 tablespoons white wine vinegar, and 1 tablespoon each olive oil and horseradish in a blender until smooth. Stir in 1 tablespoon each chopped dill and chives.
Caesar Blend
1 pasteurized egg yolk, 1 garlic clove, the juice of 1 lemon, 1 teaspoon dijon mustard and 4 anchovies in a blender. Gradually blend in 1/2 cup olive oil and a splash of water. Stir in 1/2 cup grated Parmesan.
Light Caesar
Blend 1/2 cup nonfat Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon each olive oil and water, the juice of 1 lemon, 1 garlic clove and 4 anchovies in a blender.
Cajun Scallion
Blend 1 pasteurized egg, 2 teaspoons each Creole mustard and white vinegar, and 1/2 teaspoon Cajun seasoning in a blender. Gradually blend in 1/2 cup vegetable oil. Add 1/4 cup chopped scallions and pulse to combine.
Creamy Caper-Herb
Whisk 2 tablespoons each mayonnaise, dijon mustard and red wine vinegar, 1 minced shallot, 2 tablespoons chopped capers, 1 tablespoon each minced chives, parsley and tarragon, and 1/2 teaspoon kosher salt. Gradually whisk in 1/2 cup olive oil.
Creamy Vegan
Pulse 2 teaspoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt, 1/4 cup olive oil and 1/2 cup soft tofu in a blender until smooth. Stir in 1/2 cup mixed chopped chives, parsley and chervil.
Creamy Curry
Whisk 1/3 cup each Greek yogurt and mayonnaise, 2 tablespoons lemon juice, 1 1/2 teaspoons roasted curry powder, 1 teaspoon honey and 1/4 teaspoon kosher salt.
Orange-Walnut
Whisk 2 tablespoons orange juice, 1 tablespoon sherry vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 3 tablespoons each walnut oil and olive oil.
Thousand Island
Whisk 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tablespoons each sweet pickle relish and chopped chives, 1 chopped hard-boiled egg and the juice of 1/2 lemon.
Green Goddess
Blend 1/2 cup each mayonnaise, sour cream and fresh parsley, the juice of 1/2 lemon, 2 chopped scallions, 3 tablespoons chopped tarragon and 3 anchovies in a blender until smooth. Season with salt and pepper.
Red Raspberry
Blend 2 tablespoons raspberry vinegar, 1 chopped shallot, 1 teaspoon each honey and dijon mustard, and 1/2 teaspoon kosher salt in a blender. Gradually blend in 1/3 cup olive oil; add 1/2 cup raspberries and pulse to combine.
Watermelon-Mint
Purée 2 cups cubed seeded watermelon, 3 tablespoons sherry vinegar, 1/3 cup each olive oil and vegetable oil, 1/2 teaspoon kosher salt, and pepper to taste in a blender. Add 1/2 cup torn mint; pulse to combine.
Cucumber-Herb
Make Watermelon-Mint Dressing, replacing the watermelon with half a chopped seedless cucumber and the mint with 3 tablespoons chopped dill.
Poppy Seed
Cook 1/2 tablespoon poppy seeds in a dry skillet, 1 minute; transfer to a bowl. Whisk in 3 tablespoons cider vinegar, 1 tablespoon honey, 1 teaspoon dijon mustard and 1/2 teaspoon kosher salt. Gradually whisk in 1/3 cup olive oil.
Bourbon-Peach
Purée 1/2 cup chopped thawed frozen peaches, 1 tablespoon bourbon, 1 teaspoon each dijon mustard and cider vinegar, 1/2 teaspoon kosher salt, and 1/3 cup vegetable oil in a blender. Stir in 1/4 cup chopped toasted pecans.
Carrot-Ginger
Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then drain. Purée the carrot, reserved water, 2 tablespoons each rice vinegar and chopped peeled ginger, and 1 teaspoon each sugar, soy sauce and sesame oil in a blender. Season with salt.
Asian Sesame
Whisk 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons grated peeled ginger, 3 tablespoons sesame oil, 1/3 cup vegetable oil, 1/2 teaspoon kosher salt, and pepper to taste.
Miso-Ginger
Blend 1 tablespoon each miso paste and grated peeled ginger, the juice of 2 limes, 1/2 garlic clove, 1 chopped scallion, 1 teaspoon Sriracha and 1/2 teaspoon sugar in a blender. Gradually blend in 1/2 cup vegetable oil.
Avocado-Wasabi
Purée half an avocado, 1 1/2 teaspoons wasabi paste, 3 tablespoons each rice vinegar and water and 1/2 teaspoon kosher salt in a blender. Gradually blend in 1/4 cup vegetable oil.
Spicy Thai
Whisk 1/4 cup lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, 1/2 teaspoon Sriracha and 1/4 teaspoon kosher salt. Whisk in 1/4 cup vegetable oil.
Peanut-Lime
Blend 1/4 cup creamy peanut butter, 3 tablespoons water, the juice of 1 lime, 1 tablespoon each rice vinegar and chopped peeled ginger, and 2 teaspoons each soy sauce and honey in a blender.

 

 

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