tablespoons extra-virgin olive oil
In a small bowl, whisk together the orange zest, juice, vinegar, and salt. Once the salt dissolves, whisk in the oil. Makes ⅓ cup (85 ml).
Asian Vinaigrette
Asian greens seem to cry out for their own dressing. I like to use a basic vinaigrette but substitute Asian ingredients and seasonings to complement the “cabbagy” flavor. This rich (but very low-cal) and flavorful vinaigrette is perfect on all sorts of mixed Asian greens. I love to sprinkle a teaspoon or so of toasted sesame seeds over the salad after it is dressed, to accentuate the flavors. You can add all sorts of steamed vegetables to the salad. You may also add cooked chicken as well.
½ teaspoon honey
¼ teaspoon freshly grated ginger
1½ tablespoons rice wine vinegar
2 tablespoons commercial low- or nonfat defatted chicken or vegetable stock
½ teaspoon tamari or soy sauce
½ teaspoon chili oil
1 tablespoon cold-pressed toasted sesame oil
1 tablespoon fresh chopped cilantro (optional)
In a small bowl, mix the honey and ginger. Slowly add the vinegar, whisking it in to incorporate the honey. Slowly add the stock, whisking it in. Add the tamari and oils and stir to blend. Makes ½ cup (125 ml).
Vegetable Marinade
Vinaigrettes don’t always need to be used as a dressing drizzled over a salad; they can also be used to marinate vegetables that are then served cold, by themselves or over greens. Chef John Downey, from Downey’s in Santa Barbara, California, likes to use a vinaigrette filled with lots of garden-fresh herbs to marinate lightly cooked vegetables for appetizer salads. This light combination of olive and corn oils and cider vinegar to lets the flavors of the greens and herbs predominate. The recipe makes enough to use as a marinade or to dress two or three green salads.
¼ cup (65 ml) cider or wine vinegar
1 to 3 teaspoons high-quality mustard
1 to 2 tablespoons minced shallots, dried, or scallions (green onions), garlic, or a combination of all three
⅓ cup (10 g) finely chopped fresh herbs such as basil, dill, fennel, parsley, or thyme
Salt and freshly ground black pepper
1 cup (250 ml) oil
In a bowl, combine all the ingredients except the oil or process them briefly in a food processor. Slowly whisk in the oil or add it to the processor. Let the mixture stand for ½ hour to allow the flavors to blend; check the seasoning. Refrigerate the unused portion and use within a few days. Makes 1½ cups (350 ml).
Salads come in many different styles. Here is a large garden salad, a Caesar salad, and a composed salad of cucumbers and yellow tomatoes. Even the simplest of salads can be a celebration of flavor, with a little imagination and the addition of fresh herbs and homemade dressing.
creamy salad dressings
Creamy dressings are at their best served with crunchy, crisp lettuces and with assertive greens. As a rule they are not used with baby greens, because they weigh down the greens and overpower the delicate flavors.
Garden Ranch Dressing
This creamy dressing is great on all types of lettuces and mixed greens. Beets and croutons would be great additions to the salad. This recipe makes enough for at least two large salads and will keep in the refrigerator for up to ten days.
1 tablespoon grated shallots or sweet onion
1 garlic clove, minced or pressed
1 cup (250 ml) buttermilk
½ cup (125 ml) mayonnaise
1 teaspoon honey
1 teaspoon white wine vinegar
¼ teaspoon hot sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh chervil
½ teaspoon chopped fresh tarragon
In a mixing bowl, combine all the ingredients, blending them together well. Refrigerate before serving. Makes 1½ cups (350 ml).
Light Roquefort Dressing
No dressing made with Roquefort can be truly low-cal; however, this version cuts out much of the fat but not the flavor of the classic version. You can also substitute Gorgonzola or Maytag blue cheese, one of the few domestic blue cheeses that works in this recipe. The dressing keeps for up to ten days in the refrigerator.
1 garlic clove, minced or pressed
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
4 oz (125 g) Roquefort cheese, crumbled
⅓ cup (85 g) nonfat plain yogurt
⅔ cup (170 g) low-fat sour cream
3 tablespoons nonfat milk
¼ teaspoon hot sauce
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
In a small mixing bowl, blend the garlic, lemon juice, oil, and Roquefort with a fork until creamy. Add the yogurt, sour cream, milk, hot sauce, and salt and pepper. Whisk until the mixture is well blended. Refrigerate until ready to serve. Makes 2 cups (475 ml).
Sauce Verte
Here is a variation of the classic French sauce verte and the German grüne sosse traditionally served over cold cooked vegetables. It can also be used as a dip for cooked or raw vegetables.
½ cup (115 g) fresh blanched and drained spinach
¼ cup (25 g) chopped fresh water-cress leaves or ⅛ cup (15 g) fresh young arugula (rocket) or nasturtium leaves
¼ cup (10 g) fresh chopped parsley leaves (preferably Italian)
4 tablespoons fresh chopped sorrel leaves
1 scallion (green onion) or 1 shallot or 2 tablespoons
