Seventy-Five Homemade Salad Dressings
By Jeff Keys and Sara Brenton
()
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.
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.
Related to Seventy-Five Homemade Salad Dressings
Related ebooks
Well Dressed: Salad Dressings Rating: 5 out of 5 stars5/5Over 70 Homemade Salad Dressing Recipes: Healthy, Most Delicious and Super Easy Salad and Vinaigrette Recipes Rating: 0 out of 5 stars0 ratings125 Homemade Salad Dressings: Healthy And Yummy Salad & Vinaigrette Recipes Rating: 0 out of 5 stars0 ratingsRecipes to Make Thanksgiving More Amazing: Thanksgiving Hits Perfectly with the Best Thanksgiving Meals Rating: 0 out of 5 stars0 ratingsSalt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen Rating: 0 out of 5 stars0 ratingsBuddha Bowls, Desserts, Dips, Drinks, Fingerfood, Ice Cream, Snacks & More: Over 750 Heavenly Recipes Plus Healthy Variations! Rating: 0 out of 5 stars0 ratingsHomemade Salad Dressing Cookbook: 155 Healthy Homemade Salad Dressing Recipes, Vinaigrettes, Marinades And Sauces Rating: 0 out of 5 stars0 ratingsThe Sweet Potato Lover's Cookbook: More than 100 ways to enjoy one of the world's healthiest foods Rating: 5 out of 5 stars5/5Authentic Mexican: Regional Cooking from the Heart of Mexico Rating: 0 out of 5 stars0 ratingsNo Fuss Fast and Easy EveryDay Sauces and Condiments Recipes: No Fuss Fast and Easy EveryDay, #1 Rating: 0 out of 5 stars0 ratingsHiroko's American Kitchen: Cooking with Japanese Flavors Rating: 4 out of 5 stars4/5Simply Salads: More than 100 Creative Recipes You Can Make in Minutes from Prepackaged Greens Rating: 0 out of 5 stars0 ratingsSauce Recipes to Spice Up Your Food!: Sauces Make the World Go Rounder Than Round! Rating: 0 out of 5 stars0 ratingsThe Yogurt Cookbook Rating: 4 out of 5 stars4/5Delicious Meals In Mason Jars: Simple And Easy To Prepare Recipes In Jars Rating: 0 out of 5 stars0 ratingsSweet Potatoes: a Savor the South cookbook Rating: 4 out of 5 stars4/5The Best of Wild Rice Recipes Rating: 0 out of 5 stars0 ratingsTortillas to the Rescue: Scrumptious Snacks, Mouth-Watering Meals and Delicious Desserts—All Made with the Amazing Tortilla Rating: 0 out of 5 stars0 ratingsReal Mexican Food: Authentic recipes for burritos, tacos, salsas and more Rating: 4 out of 5 stars4/5Homemade Sauces, Rubs, and Marinades: 35 Savory Recipes to Try for Your Barbecue Party: Grill & Condiments Rating: 0 out of 5 stars0 ratingsSpice for Life: Delicious Recipes Using Everyday Healing Spices Rating: 3 out of 5 stars3/5Tomatoes: a Savor the South cookbook Rating: 4 out of 5 stars4/5Gluten-Free Wish List: Sweet & Savory Treats You've Missed the Most Rating: 0 out of 5 stars0 ratingsThe Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe Rating: 5 out of 5 stars5/5Pub Grub Rating: 0 out of 5 stars0 ratingsCharcuterie Cookbook: A Selection of Delicious & Easy Charcuterie Board Recipes Rating: 0 out of 5 stars0 ratingsThe Herbfarm Cookbook Rating: 5 out of 5 stars5/5Beautiful Smoothie Bowls: 80 Delicious and Colorful Superfood Recipes to Nourish and Satisfy Rating: 5 out of 5 stars5/5The Practical Family Recipe Cookbook: Delicious Recipes Worth Learning Rating: 0 out of 5 stars0 ratings
Courses & Dishes For You
The "I Don't Want to Cook" Book: 100 Tasty, Healthy, Low-Prep Recipes for When You Just Don't Want to Cook Rating: 5 out of 5 stars5/5Taste of Home Copycat Restaurant Favorites: Restaurant Faves Made Easy at Home Rating: 4 out of 5 stars4/5DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More Rating: 5 out of 5 stars5/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5Tartine Bread Rating: 4 out of 5 stars4/5The Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup Rating: 4 out of 5 stars4/5The Dutch Oven Cookbook Rating: 4 out of 5 stars4/5Freezer Meals: 50 Essential Recipes for Today's Busy Cook Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5Salad of the Day: 365 Recipes for Every Day of the Year Rating: 4 out of 5 stars4/5From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over Rating: 4 out of 5 stars4/5Ninja Creami Recipes: Easy, Delicious and Creamy Recipes to Enjoy from Smoothies, Sorbets, Ice Creams to Milkshakes Rating: 0 out of 5 stars0 ratingsThe Official Downton Abbey Afternoon Tea Cookbook Rating: 4 out of 5 stars4/5The Breakfast Bible: 100+ Favorite Recipes to Start the Day Rating: 4 out of 5 stars4/5The No-Mess Bread Machine Cookbook: Recipes For Perfect Homemade Breads In Your Bread Maker Every Time Rating: 5 out of 5 stars5/5Mediterranean Diet Cookbook Rating: 5 out of 5 stars5/5Taste of Home 5-Ingredient Cookbook: 400+ Recipes Big on Flavor, Short on Groceries Rating: 5 out of 5 stars5/5Top Chef: The Cookbook Rating: 0 out of 5 stars0 ratingsThe New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Rating: 5 out of 5 stars5/5
Reviews for Seventy-Five Homemade Salad Dressings
0 ratings0 reviews
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