There is nothing better than homemade dressings. All clever twists on classics and packed with mouth-watering flavors, these dressings are great on everything from steak to shrimp — and yes — your salad greens, too!
Garlic, Oregano, and Lemon Vinaigrette
Makes one cup
Ingredients:
Two garlic cloves
Two anchovy fillets (packed in oil)
1/2 teaspoon crushed red pepper
1/2 seeded, finely chopped lemon
1/4 cup fresh oregano leaves
1/4 cup extra virgin olive oil, salt and pepper if desired
Instructions:
Finely chop the garlic and anchovies with the crushed red pepper and a pinch of salt. Add the lemon (with peel) and oregano and pulse several times in a mini-processor to coarsely chop. Add the EVOO until a coarse puree forms. Season with more salt and fresh lemon juice. Cover and chill.
Buttermilk Green Goddess Dressing
Makes one cup
Ingredients:
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup fresh chives
1/4 cup coarsely chopped parsley
One tablespoon fresh tarragon
One tablespoon fresh lemon juice
Two anchovy fillets (packed in oil)
One chopped garlic clove until smooth
Instructions:
In a processor, puree mayonnaise, buttermilk, fresh chives, parsley, fresh tarragon, fresh lemon juice, 2 anchovy fillets, and one chopped garlic clove until smooth. Season with salt and pepper.
Miso, Carrot and Sesame Dressing
Makes 1 1/2 cups
Ingredients:
1/2 cup white miso
Six tablespoons peanut oil
1/4 cup finely grated peeled carrot
Two tablespoons fresh peeled and grated ginger
Two tablespoons unseasoned rice vinegar
Four teaspoons toasted sesame seeds
Two teaspoons toasted sesame oil
Two teaspoons honey
Instructions:
Place all ingredients together with 1/4 cup water in a resealable container. Cover and shake vigorously until well combined.
Warm Bacon-Mushroom Vinaigrette
Makes one cup
Ingredients:
Four ounces bacon (about four slices), cut into 1/2” strips
Two cups sliced mushrooms
Three tablespoons sherry vinegar
Two tablespoons avocado oil
Salt and pepper
Two tablespoons chopped parsley
Instructions:
Cook the bacon in three tablespoons of water in a medium skillet over medium heat, stirring often until bacon starts to crisp. Add the mushrooms and cook, stirring occasionally for about 5-6 minutes, until tender. Add vinegar together with 1/4 cup water and simmer until reduced by half, about one minute. Stir in oil, salt, pepper, and parsley. This recipe is superb over spinach, escarole, kale, or even spooned over pork chops!