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Salad Dressing Inspiration?

Salad Dressing Inspiration?
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  • Post #31 - June 9th, 2009, 10:59 am
    Post #31 - June 9th, 2009, 10:59 am Post #31 - June 9th, 2009, 10:59 am
    After finding raspberries on sale for .99 yesterday I made a simple and tasty vinaigrette. I roughly chopped a handful of raspberries and paired it with some minced shallot, champagne wine vinegar, some Bono Olive Oil which I've found very good at its $10-11 price point, salt and pepper. It had a nice tartness with a sweet finish from the raspberries coming through. I'll definitely be making it again on a hot summer day, if we ever get one.
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  • Post #32 - June 9th, 2009, 11:02 am
    Post #32 - June 9th, 2009, 11:02 am Post #32 - June 9th, 2009, 11:02 am
    Yeah, fruit + shallots + vinegar + olive oil is one of my standards in season, too. Peaches, berries, just about anything works, throw it in the food processor and let 'er rip. I amazed friends last summer by whipping this up with some peaches that were getting mushy, you'd think I'd just improvised a tokamak reactor in their kitchen.
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  • Post #33 - June 9th, 2009, 2:45 pm
    Post #33 - June 9th, 2009, 2:45 pm Post #33 - June 9th, 2009, 2:45 pm
    Mike G wrote: you'd think I'd just improvised a tokamak reactor in their kitchen.


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  • Post #34 - June 12th, 2013, 6:14 pm
    Post #34 - June 12th, 2013, 6:14 pm Post #34 - June 12th, 2013, 6:14 pm
    New favorite salad dressing I whipped up today:

    Mock Kraft French Korean Dressing

    Whisk together
    4 Tbs Mayo (preferably Kewpie)
    4 Tbs Orange Juice
    2-3 Tbs Gochujang (Korean pepper paste)
    1 tsp dark sesame oil

    I've done similar things with miso instead of gochujang, but tonight I wanted spicy. The color comes out almost identical to Kraft French, that creamy orange color. You get spicy, creamy, savory, a nice dressing for bitter/sweet items such as radish, cucumber, lettuce, carrot, bell pepper.

    I made mine with the above ingredients on lettuce plus a little baby bok choy, chopped grilled chicken breast and a few Korean steam/fried dumplings. Great meal on a warm night.
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  • Post #35 - June 12th, 2013, 6:39 pm
    Post #35 - June 12th, 2013, 6:39 pm Post #35 - June 12th, 2013, 6:39 pm
    Have enjoyed this southern cornbread panzanella with buttermilk herb dressing before and liked it again tonight, with great farmers market tomato:
    http://smittenkitchen.com/blog/2009/09/ ... ead-salad/
  • Post #36 - June 12th, 2013, 6:57 pm
    Post #36 - June 12th, 2013, 6:57 pm Post #36 - June 12th, 2013, 6:57 pm
    While I prep the main and the cooked sides, my wife does the salad and the dressing. Lately, she has been adding some avocado mashed up and halving the oil and so far, it's been great.
  • Post #37 - June 14th, 2013, 5:52 am
    Post #37 - June 14th, 2013, 5:52 am Post #37 - June 14th, 2013, 5:52 am
    mhill95149 wrote:While I prep the main and the cooked sides, my wife does the salad and the dressing. Lately, she has been adding some avocado mashed up and halving the oil and so far, it's been great.


    I love the idea of avocado. Avocodo makes everything better and the vinegar probably keeps it from browning nicely.
    I've been on a big miso kick (the problem is that I get in a little trouble for having 3 different kinds of miso in the fridge).

    We really like this Bill Kim recipe for grilled chicken incorporating miso. You could probably use gochochang and/or ssamchang instead.

    I've also been making a sesame/miso dressing with the following rough proportions:
    3 T yellow or white miso
    2 T rice vinegar
    3 T grapeseed oil
    1 T sesame oil
    1.5 t sugar
    1 T grated ginger
    1 clove minced garlic

    Then I blend everything up and add water to thin as necessary. Really nice complement to a massaged ribbons of raw kale salad (lots of kale to use from my CSA) or mizuna.
    splash of fish sauce
  • Post #38 - February 21st, 2018, 1:06 pm
    Post #38 - February 21st, 2018, 1:06 pm Post #38 - February 21st, 2018, 1:06 pm
    I made this Balsamic Soy dressing the other day, and at first it was too oniony and I could taste the soy very strongly but now that it's been sitting in the fridge, it's really good. I made a 1/4 recipe, and did it in an old mustard jar (using the mustard in the bottom) - just shook it up really well after it was all in there!

    http://www.seriouseats.com/recipes/2011 ... ecipe.html
    Leek

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