Six Homemade Salad Dressings

Name: Six Homemade Salad Dressings
Ingredients: 70 ml olive oil; 2 whole lemon; 1 tsp dijon mustard; 1 clove garlic; 1 tsp honey; salt; pepper; 30 ml balsamic vinegar; 60 g peanut butter; 1 tsp sriracha; 2 tsp soy sauce; 100 g yogurt; 15 ml extra virgin olive oil; 1 handful oregano freshly chopped; 60 g mayonnaise; 15 g flat leaf parsley; 10 g chives roughly chopped; 10 g fennel; 2 whole anchovy fillet; 1 large shallot finely diced; 30 ml red wine vinegar

Serves 1

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Six Homemade Salad Dressings

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Serves 1

Directions

1For the lemon dressing, combine olive oil, lemon juice, dijon mustard, crushed garlic, honey, salt, and pepper in a jar and shake until emulsified.
2For the balsamic dressing, combine olive oil, balsamic vinegar, dijon mustard, and honey in a jar and shake until emulsified, seasoning with salt and pepper.
3For the peanut butter and chili dressing, whisk peanut butter, sriracha, soy sauce, lemon juice, and honey in a bowl, thinning with warm water to desired consistency.
4For the yogurt dressing, mix yogurt, lemon juice, olive oil, crushed garlic, and chopped oregano in a bowl, seasoning with salt and pepper and thinning with water if needed.
5For the green goddess dressing, blend yogurt, mayonnaise, parsley, chives, fennel, lemon juice, garlic, and anchovy fillets until smooth, adding water for consistency if desired.
6For the shallot vinaigrette, whisk finely diced shallot, red wine vinegar, dijon mustard, olive oil, honey, salt, and pepper in a bowl until emulsified.

Ingredients

70 ml olive oil
2 whole lemon
1 tsp dijon mustard
1 clove garlic
1 tsp honey
salt (optional)
pepper (optional)
30 ml balsamic vinegar
60 g peanut butter
1 tsp sriracha
2 tsp soy sauce
100 g yogurt
15 ml extra virgin olive oil
1 handful oregano, freshly chopped
60 g mayonnaise
15 g flat leaf parsley
10 g chives, roughly chopped
10 g fennel
2 whole anchovy fillet
1 large shallot, finely diced
30 ml red wine vinegar

Equipment

jarbowlwhiskimmersion blender

Tips

You can substitute honey with maple syrup in all recipes.
The peanut butter and chili dressing is great for Asian salads, slaws, and as a dipping sauce.
You can use plain, Greek, or natural yogurt for the yogurt dressing.
You can add chili flakes to the peanut butter dressing for extra heat.
In the green goddess dressing, you can use dill, basil, or tarragon instead of fennel.
In the green goddess dressing, use capers instead of anchovies to make it vegetarian.
You can use cherry vinegar instead of red wine vinegar in the shallot vinaigrette.

Six Homemade Salad Dressings

Serves 1

facebook.com

Six Homemade Salad Dressings

facebook.com

Serves 1

Directions

1For the lemon dressing, combine olive oil, lemon juice, dijon mustard, crushed garlic, honey, salt, and pepper in a jar and shake until emulsified.
2For the balsamic dressing, combine olive oil, balsamic vinegar, dijon mustard, and honey in a jar and shake until emulsified, seasoning with salt and pepper.
3For the peanut butter and chili dressing, whisk peanut butter, sriracha, soy sauce, lemon juice, and honey in a bowl, thinning with warm water to desired consistency.
4For the yogurt dressing, mix yogurt, lemon juice, olive oil, crushed garlic, and chopped oregano in a bowl, seasoning with salt and pepper and thinning with water if needed.
5For the green goddess dressing, blend yogurt, mayonnaise, parsley, chives, fennel, lemon juice, garlic, and anchovy fillets until smooth, adding water for consistency if desired.
6For the shallot vinaigrette, whisk finely diced shallot, red wine vinegar, dijon mustard, olive oil, honey, salt, and pepper in a bowl until emulsified.

Ingredients

70 ml olive oil
2 whole lemon
1 tsp dijon mustard
1 clove garlic
1 tsp honey
salt (optional)
pepper (optional)
30 ml balsamic vinegar
60 g peanut butter
1 tsp sriracha
2 tsp soy sauce
100 g yogurt
15 ml extra virgin olive oil
1 handful oregano, freshly chopped
60 g mayonnaise
15 g flat leaf parsley
10 g chives, roughly chopped
10 g fennel
2 whole anchovy fillet
1 large shallot, finely diced
30 ml red wine vinegar

Equipment

jarbowlwhiskimmersion blender

Tips

You can substitute honey with maple syrup in all recipes.
The peanut butter and chili dressing is great for Asian salads, slaws, and as a dipping sauce.
You can use plain, Greek, or natural yogurt for the yogurt dressing.
You can add chili flakes to the peanut butter dressing for extra heat.
In the green goddess dressing, you can use dill, basil, or tarragon instead of fennel.
In the green goddess dressing, use capers instead of anchovies to make it vegetarian.
You can use cherry vinegar instead of red wine vinegar in the shallot vinaigrette.