Basic Vinaigrette
Yields ¼ c. | Can be made with varying types of oil, vinegar, and / or mustard.
3 tbsp. oil( olive, canola, grapeseed, or avocado) 1 or more tbsp. vinegar 1 tsp. Dijon mustard 1 tsp. maple syrup or honey( to balance the vinegar)
Garlic( optional) Salt and pepper to taste
Add ingredients to a bowl and whisk for 20 seconds or until combined.
Citronette Dressing
Yields about ½ c. | This dressing gets its acid from lemon juice instead of vinegar, hence the name. Toss over Bibb lettuce, spring greens, or baby arugula, then add any salad-friendly fresh fruit, nuts, and / or cheeses. Meyer lemon juice is spectacular in this.
¼ c. extra-virgin olive oil ⅓ c. lemon juice( from about 2 lemons) 2 tbsp. Dijon mustard 1 to 2 tbsp. honey or maple syrup, to taste 3 cloves garlic, pressed or minced ¼ tsp. fine salt Freshly ground black pepper, to taste Pinch of red pepper flakes( optional, for heat) honey if the dressing tastes too tart. This dressing keeps well in the refrigerator, covered, for up to 10 days.
Combine all ingredients and whisk until blended. Adjust to taste by adding more
Peanut Dressing
Yields about ¾ c. | Use this dressing over mixed greens, kale salad, or as an interesting coleslaw dressing. It’ s also great as a dipping sauce for lettuce wraps and spring rolls. Chopped peanuts are a great addition to it.
¼ c. peanut butter 1 clove garlic, chopped 2 tsp. fresh ginger, peeled and chopped 2 tbsp. rice vinegar, unseasoned 2 tbsp. low-sodium soy sauce 2 tbsp. maple syrup
Cilantro Lime Dressing
Yields a generous ½ c. | This flavorful vinaigrette is good on tacos, salads, or as a marinade for chicken, fish, and shrimp.
¼ c. olive oil 2 tbsp. lime juice 2 tbsp. fresh cilantro, chopped 2 tsp. minced garlic 1 tsp. maple syrup ½ tsp. sea salt ¼ tsp. ground pepper ¼ tsp. ground coriander
Put ingredients in a blender or use an immersion blender, then blend until smooth.( In this case, simply whisking the ingredients results in a chunky texture.) Refrigerate for up to a week in an airtight container. If the ingredients separate, let it warm up a bit, then whisk or shake to recombine.
1 pinch cayenne pepper( optional) Water, for thinning
Whisk ingredients together until smooth, adding water as needed for desired consistency. Store in refrigerator in an airtight container for up to a week.
Green Goddess Dressing( Or Dip)
Yields about 1½ c. | Green Goddess is a great way to use up those fresh summer herbs from the garden, or the wilted ones in the fridge during the winter. Start with the ones listed here, but feel free to add cilantro, dill, mint, or basil; don’ t skip the fresh tarragon, though, as it’ s key to the taste. Serve on salads, as a dip, on roasted vegetables, or atop a baked potato.
¾ c. mayonnaise ¾ c. sour cream 2 medium garlic cloves, pressed( about 2 tsp.) 1 tbsp. lemon juice 1 / 8 tsp. salt 1 / 8 tsp. pepper ¼ c. parsley leaf, minced ¼ c. chives, minced 2 tbsp. tarragon leaf, minced
Whisk together mayonnaise, sour cream, garlic, lemon juice, and salt and pepper until smooth. Gently stir in herbs until combined. This dressing should be eaten within 3 days and should stay refrigerated until just before using.
Kathy Patrick lives in Rome, GA. She loves cooking, traveling, slalom waterskiing, stand-up paddling, polka dancing, and bicycle trips with her biologist husband, Martin Cipollini. Patrick is retired from a software sales career and volunteers with Rome Little Theatre and the Georgia chapter of The American Chestnut Foundation.
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