For mustard vinaigrette:
· 3 tbsp whole grain mustard
· 4 tbsp extra virgin olive oil
For ranch dressing:
· ½ cup fat-free yogurt
· 1 crottin de Chavignol or other firm goat cheese (about 2 ½ oz/65g), diced
· ¼ garlic clove, chopped
· 1 tbsp white wine vinegar
· Black pepper
For Caesar dressing:
· 4 anchovy fillets in oil (canned tuna can also be used)
· 100g yogurt
· 40g fresh Parmesan cheese, finely grated
· 1 egg yolk
· 1dl extra virgin olive oil
· juice of ½ lemon
· 1 garlic clove
· black pepper
For Smoked Tea Vinaigrette:
· 10cl extra virgin olive oil
· 10cl sunflower or corn oil
· 5cl white wine vinegar
· 1 tsp Worcestershire sauce
· 1 tsp raw egg white (optional)
· 2 tsp lapsang souchong smoked tea
· 2 tbsp mustard
· ½ tsp salt
We like to think the success of any salad is ultimately owed to fresh ingredients and tasty flavor combinations. But, we’re not just talking crisp greens and seasonal add-ins – even the salad dressing must be carefully selected. Making a homemade dressing or vinaigrette means ditching the preservatives and additives (and probably the calories!) of those found on your grocery store’s shelves. With this in mind, we selected four of our favorite, most versatile dressing recipes so you’ll be able to add pizzazz to any salad from your kitchen.
This vinaigrette is simple, but still packs some punch with the mild spice of mustard. Try this with an endive and pear salad. Place the mustard and oil in a small bowl and whisk vigorously to produce an emulsion.
Fresh and tangy, this ranch works beautifully with the sweet earthiness from our Yellow Beet & Chicken Salad. Place all the ingredients for the dressing in a food processor or blender and blend until smooth
We love this Caesar dressing paired with our Carpaccio of Raw Zucchini. But it’s so classically delicious; you can’t go wrong using it in any salad!
Peel the garlic clove and cut into 4. Put all the ingredients into a food processor bowl and season with 6 twists of freshly ground black pepper. Blend for one minute to produce a fine creamy, lump-free sauce.
Smoked Tea Vinaigrette:
This unique vinaigrette stands up to the complexity of a cobb salad with the smoky flavor of Lapsang Souchong tea.
In the morning, prepare the vinaigrette. Crush the smoked tea in a mortar or grind it finely in an electric coffee grinder. Place all the ingredients for the vinaigrette in the food processor bowl and blend for 30 seconds to emulsify them. Set aside at room temperature for a minimum of 6 hours before serving to allow the flavors of the tea and vinaigrette to blend.
Dressing recipes are from “Alain Coumont’s Communal Table: Memories and Recipes” and “Le Pain Quotidien Cookbook” by Alain Coumont and Jean-Pierre Gabriel.
Did you get creative with your pantry and switch out an ingredient and add another? We’d love to hear about your salad adventures!
Image: Flickr, ethelgloves
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