I’ve been on a big-time salad kick the last few weeks.
The holidays tend to bog me down with heavy winter foods and starting in January I always crave salad. Not just a weak little side salad either. I want a real, meal-sized salad. Salad dressing is one condiment I never buy. It’s easy to make from scratch and the possibilities are endless. Sometimes I want a vinaigrette, other times I want a creamy dressing and sometimes I want a creamy emulsified vinaigrette. Salad dressings are an easy gateway into homemade staples. So be prepared to be making mayonnaise and fermented ketchup next! I rarely write down my salad dressing recipes but since I started blogging my ideas I am going to try to keep notes on my favorite concoctions. Often times my salad dressing ingredients are just items I already have on hand.
Essential pantry and fresh items to have on hand for great homemade dressings:
- Apple cider vinegar
- Balsamic vinegar
- Sherry vinegar
- Fresh and dried herbs
- Green olives
- Sour cream
- Plain yogurt
- Homemade mayonnaise
- Whole grain mustard
- Salt, pepper and spices
- Extra virgin olive oil
- Avocado oil
- Pumpkin seed oil
Salad dressings are so simple to make especially if you have the right tools!
I almost always make my emulsified dressings with a handheld stick blender, it comes with a useful measuring cup that you can also blend in like this one:
This Creamy Garlic Dill Dressing is not only great on salad but can be used as a dipping sauce for veggies, or as a sauce for chicken and fish (especially salmon). I’m sure it has many other uses as well. Tell me what you used it for in the comments below!
Recipe yields 1 1/2 cups of dressing.
1/2 Lemon (juiced)
1/2 Cup Plain Yogurt
1/2 Cup Sour Cream
3 Tablespoons Mayonnaise (preferably homemade)
3 Cloves Garlic (peeled)
6 Large Fresh Dill Fronds (stems removed)
1 Teaspoon Salt
1/2 Teaspoon Pepper
Add all the ingredients to your blender cup and purée on low speed until fully combined! Yep, that’s it!!! Use the dressing right away or refrigerate it in a glass jar with a tight fitting lid for up to one week. A stronger garlic flavor develops over time.
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