FEATURED RECIPE OF THE WEEK
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Basic Vinaigrette (Plus Variations!)
Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields ¾ cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).
INGREDIENTS
- ½ cupextra-virgin olive oil
- 3 tablespoonsvinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
- 1 tablespoonDijon mustard
- 1 tablespoonmaple syrup or honey
- 2medium cloves garlic, pressed or minced
- ¼ teaspoonfine sea salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS
- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
NOTES
BALSAMIC VINEGAR: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.
RED WINE VINEGAR: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
WHITE WINE VINEGAR: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.
GREEK/ITALIAN VARIATION: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.
▸ NUTRITION INFORMATION
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Easy Green Goddess Dressing
This homemade green goddess dressing recipe is so easy to make! It’s creamy, fresh, completely delicious—and a great way to use up your leafy herbs. Recipe yields about 1 ¼ cups dressing; multiply if desired.
INGREDIENTS
- 1 cupplain Greek yogurt, preferably full-fat (made with whole milk)
- 1 cuplightly packed fresh herbs (tender stems are fine): use cilantro, parsley, dill, basil and/or mint, with up to ¼ cup chives or green onion (sliced into ½″ segments)
- Optional: Up to 2 tablespoons fresh tarragon leaves
- 1medium clove garlic, roughly chopped
- ½ teaspoonfine sea salt
- Lots of freshly ground black pepper, to taste
INSTRUCTIONS
- Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
- Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days.
NOTES
MAKE IT VEGAN: Make my tahini dressing in a food processor, adding the herbs suggested above (same quantity).
MAKE IT SPICY: Add jalapeño! Remove and discard the seeds and ribs from a medium jalapeño. Roughly chop the pepper flesh, and blend half of it with the other ingredients. Blend, taste, and add even more if you’d like.
RECOMMENDED EQUIPMENT: A small to medium-sized food processor is perfect for making this dressing, such as this 11-cup Cuisinart (affiliate link). Or make it in a blender—you’ll likely need to double the recipe to gain enough traction. As a last resort, you could finely chop all of the ingredients by hand.
ENJOY!!! HAPPY COOKING!
Tune in every Thursday at 3 p.m. for “Cooking with Karen”
If you would like to submit your favorite recipe, please email it to
kareno@winyradio.com
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