Salad Dressings

[Rob08]

So, I am sure that many of you grow a fair amount of salad greens.  Whilst I am not growing my own just  yet I am certainly consuming a fair amount of salad greens daily (it is lunch in its entirety and forms part of dinner too).

Now, I believe that the salad dressing is a vital ingredient of a good salad, and to that end I would like to learn from you - what sort of dressings do you put on your salads?  Do you have any particular combination that you would recommend?

[Rob08]

[glosterwomble]

Most of the time I mix balsamic vinegar and olive oil, very plain but nice. I did make one at a friends house at Christmas time following a recipe from one of their books it had Balsamic vinegar, olive oil, dijon mustard (tablespoon) juice from half an orange, it was gorgeous!

[silverbirch]

we found a ready made dressing in Tesco a couple of years back, Piri-Piri and Cherry Tomato.  Absolutley gorgeous, and makes a wonderful marinade for meat on the BBQ as well.

My standard French dressing is just olive oil, vinegar (not malt but anything else will do) and I also add Dijon mustard.  Or try honey instead.

[Jeannine]

I use different ones all the time, we make our own. John's favourite is chunky blue cheese made with Roquefort, I like this one too, another favourite is a very light one made with raspberry vinegar.

Other I make  are
My version of Thousand Island
A cream cheese one which is sweet, I tend to use it in fruit
A Pink one with  a bit of pineapple and a couple of maraschino cherries. and a few walnuts
A creamy French
An Italian
A garlic and red wine vinegar
One of my hasty ones made with commercial mayo with stuff added, eg dill  OR various herbs, tarragon etc
One I use  to make a creamy Cesar salad with a wee bit of anchovy,some Parmesan and egg
One I use on Greek salad with oregano and garlic

I make another one for a five bean salad that has mustard and sugar in

I make  a sort of Chinese one with ketchup and sesame oil added to the basics

Then there others that  I call Wing It Dressings, cos I am usually just playing with whats there.

I tend to play with salad dressings  much as I do with marinades or sauces.

XX Jeannine

[Hot_Potato]

I make quite an assortment of different salad dressing but think all the above sound tasty......mine are basically olive oil, various vinegars & often mix dijon mustard with honey & garlic into it

another tasty one is olive oil with white wine vinegar, wholegrain mustard, ginger & squidged garlic - the 'pieces' of garlic are sometimes a bit chunky and it's lovely

also again oil & maybe red wine vinegar but I add stripped fresh herbs such as thyme into it & a drizzle of honey again (any herbs and adjustments can be made) play around with quantities till you get strength of flavours that you like :P

there are so many different combinations and all tasty in different ways

I make them in a jam jar, put lid on & give a good shake then transfer to my oil bottle for pouring as needed - sometimes the herbs will block the slim nozzle but a good firm shake (or whack) will dislodge and get it flowing again (till the next time) :)

[OllieC]

Most of the time I mix balsamic vinegar and olive oil, very plain but nice.

That's our staple too! With the occasional bit of Groundnut oil added...

[Barnowl]

I quite often use some lemon juice instead of just vinegar

[Rob08]

My staple is lemon juice and olive oil, with a very liberal sprinkling of pepper.

I also use a variety of vinegars with the olive oil.

That said, it can get rather boring very quickly, which is why I am looking for other ideas - the ones you have all shared above sound great and I look forward to giving them a go.

[barkingdog]

you can just use balsalmic vinegar if you're counting the calories  ;D

barkingdog

[pigeonseed]

A friend used to make a really tasty red pepper dressing. I'm usually too lazy to make it...

Grill/pan fry peppers, then mash the flesh, add a little oil and lemon juice/vinegar - that makes the dressing.

She made it by peeling the peppers and then blending them in a food processor so they were totally smooth. I just mash the flesh with a fork, and it lifts off the skin. No need to peel or process...

I usually eat the same oil and vinegar as everyone else, but thought this might be something a bit more unusual for you.

[Hyacinth]

I'm with Jeannine & her Wing-It dressings here - love that expression 8.....

Whether you use a mayo base or diff. oil base + whichever acidic addition you choose, there are also the other variables.....+ garlic?....+ shredded chillies?.....+ mustard powder?.....+ other herbs/spices?

It's really up to you, your palate + your ingredients.

Just remember that green leaves will always need a coating dressing only but a more starchy/robust ingredient will take more a marinade to infuse its flavours?

[Biscombe]

The red pepper dressing sounds yummy!
My favorite is fresh dill, garlic, honey, olive oil orange juice and white wine vinegar S & P all blitzed up

[SteveJ]

olive oil
white wine vinegar
garlic,
splash of soy sauce,
couple of drops of worcester sauce,
maple syrup

sounds revolting, but absolutely lovely.