Slice of Life: Salad Dressings

Issue of September 4, 2009 / 15 Elul 5769 Some lucky individuals are blessed with the proverbial green thumb, others, not so much. While my friend Donna tills and toils every summer to produce a seemingly endless cornucopia of cucumbers, oodles of onions, tons of tomatoes and a bazillion zucchini, my meager harvest consisted of two puny peppers and a tomato plant that looks like the leaning tower of Pisa on a bad day (no tomatoes, just one big 90-degree-angled stalk that’s taking over the side of my house). Don’t misunderstand, I planted lots of stuff, most of it just sat there laughing at me, daring me to fertilize it one more time and the rest was eaten by killer bunnies and the other Disney creatures that inhabit the woods behind my home. Friends being friends share, so my counters are loaded with all kinds of goodies that never saw a pesticide or wax coating. Some of my favorite goodies are the salad stuffs. The soft Bibb lettuce, baby cucumbers, huge heirloom tomatoes and the beautiful banana peppers are just sitting there begging me to turn them into a salad. I prefer to keep the fresh flavor of the vegetables (yes, I know that the tomato is technically a “fruit”) front and center when I make a salad so the dressing I put on it a. has to be fresh too (i.e. homemade) and b. light, yet tasty enough to bring out the full flavor of the sunshine in every bite. That being my premise, the following recipes should be just what you need to create a homemade salad dressing free from preservatives, artificial flavors and other icky stuff no self-respecting salad would ever touch. MUSTARD AND AVOCADO DRESSING (pareve)

• 1 cup white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons minced green onion
• 2 cups olive oil
• 1 teaspoon sugar
• 1 large soft avocado, mashed to a paste
• 1 teaspoon salt
• 1/2 teaspoon pepper

In a small mixing bowl, mix together vinegar and mustard until blended. Whisk in the sugar and, while whisking, drizzle in the olive oil until it’s blended. Makes 3 cups. Note: you can add more avocado or onion if you want a stronger flavor. TOMATO AND HORSERADISH DRESSING (pareve)

• 1/2 tablespoon red or white horseradish
• 1/2 tablespoon sugar
• 1 tablespoon rice wine vinegar
• 1/2 cup chopped seeded tomatoes
• 1 tablespoon tomato paste
• 1/2 cup olive oil
• 1 tablespoon fresh chopped tarragon
• 1 teaspoon pepper
• 1 teaspoon Dijon mustard
• salt to taste

Combine all the ingredients in a blender or food processor and process until smooth. Makes 1 1/2 cups. SOY CITRUS VINAIGRETTE (pareve) Use fresh juices if you can, it tastes so much better 1/2 cup orange juice (I like it with pulp) 1/2 cup pineapple juice zest of 1 lemon 1 tablespoon minced fresh parsley 2 tablespoon lime juice (I like to use fresh squeezed) 2 1/2 tablespoon soy sauce 1/4 cup olive oil 1 tablespoon brown sugar 1 teaspoon pepper Combine all ingredients in a jar; cover tightly, and shake vigorously. Makes approx. 1 1/3 cups KOPY CAT OUTBACK STEAK HOUSE CAESAR SALAD DRESSING (dairy)

• 1 cup mayonnaise
• 2 eggs
• 1/4 cup grated parmesan cheese
• 2 tablespoon water
• 2 tablespoon olive oil
• 1 1/2 tablespoon lemon juice
• 1 tablespoon anchovy paste
• 2 cloves garlic - pressed
• 2 teaspoon sugar
• 1/2 teaspoon coarsely ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley - Crushed

Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours. This salad dressing stays fresh for about two weeks. Modified from a Todd Wilber www.secretrecipes.com recipe. POPPY SEED DRESSING FOR A BIG SALAD (pareve)

• 1 1/2 cup sugar
• 2 teaspoon dry mustard
• 2 teaspoon salt
• 2/3 cup rice wine vinegar
• 3 tablespoon minced green onions
• 2 cup oil
• 3 tablespoons poppy seeds
• Mix sugar, mustard, salt, vinegar in blender or food processor. While the processor is running slowly add the oil in a constant stream until the mixture is thick. Turn off the processor and add the poppy seeds and green onion. Pulse once or twice just to combine. Pour the dressing into container with lid and store in fridge. Makes 3 cups

ASIAN GINGER SALAD DRESSING (pareve)

• 1/2 cup chopped green onions
• 1/4 cup sesame oil
• 1/4 cup oil
• 1/3 cup rice vinegar
• 2 tablespoons water
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced celery or parsley
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Combine all ingredients in a blender and process until the ginger is pureed and you have a smooth dressing. Makes 1 3/4 cups. Submitted by David Franch Oak Park MI SESAME AND HONEY MUSTARD DRESSING (pareve)

• 9 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 1/2 tablespoon Dijon mustard
• 3 teaspoon sesame seeds
• 1 teaspoon minced garlic
• 1/2 teaspoon pepper
• 1/2 teaspoon salt

Combine all the ingredients in a jar with a lid and shake vigorously to combine. Makes 1 cup. TEX MEX SALAD DRESSING (dairy or pareve)

• 1/2 cup sour cream or non dairy substitute
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon minced green pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1/4 cup bottled hickory smoked barbeque sauce

Combine all ingredients in a blender or food processor and process until combined. Refrigerate for at least 1/2 hour before using so that the flavors have time to combine. Makes 1 1/4 cup. SWEET LIME POPPY SEED DRESSING (pareve) This is great over fruit salad or a salad with strawberries in it.

• 3 tablespoons fresh lime juice
• Zest of 1 lime
• 3 tablespoons honey
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup oil

In a bowl combine the lime juice, sugar, zest, poppy seeds pepper and salt. Gradually whisk in the oil. Makes 1 cup. This recipe can be doubled or tripled. Submitted by Caroline Jacobson Tampa FL