COMMERCIAL salad dressings are good in a pinch, but if you've ever tasted a homemade dressing you know that there is no comparison.
Making your own dressing gives you control over the amount of salt added, and you know there isn't going to be any xanthan gum or potassium sorbate in it!
Although the recipes in this column aren't what you'd call low calorie, they taste so good that you don't need to use half a cup to get a lot of flavour on your salad. Use good quality ingredients, especially the mayonnaise. I've mentioned before how much I like Polski Majonez, but I know it's not easy to find (Super-Valu in Edgemont Village is your best bet, or Queens Market). Hellman's is a good alternative. You can substitute reduced-fat mayo and sour cream if you like, but I don't recommend using the fat-free varieties as they don't blend well.
Off you go now to your local market for some beautiful fresh greens and vine-ripened tomatoes, and make sure they're dressed to kill.
BLUE CHEESE DRESSING
A crisp wedge of iceberg lettuce topped with this dressing is a perfect accompaniment to a juicy barbecued steak. Some crumbled crisp bacon on top makes it even better.
1 cup sour cream
1 cup mayonnaise
1 Tbsp white wine vinegar
Pinch of sugar
1 tsp Worcestershire sauce
½ tsp freshly ground black pepper
¾ cup crumbled blue cheese (Roquefort is the classic choice)
Milk or buttermilk
Whisk together the sour cream and mayonnaise in a large bowl. Add the vinegar, sugar, Worcestershire sauce and pepper and whisk until well mixed. Add the blue cheese (reserve a bit to garnish your salad if you like) and gently fold into the mayonnaise mixture. Transfer to a covered container and refrigerate for at least an hour before serving. Add a little
MILK OR BUTTERMILK IF A THINNER CONSISTENCY IS DESIRED.
CREAMY LIME DRESSING
Try this one on a taco salad.
2 Tbsp chopped cilantro leaves
1 Tbsp red wine vinegar
1 teaspoon finely grated lime zest
¼ cup fresh lime juice
½ cup sour cream
1 clove garlic, minced
½ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
Combine the first six ingredients in a blender and blend until smooth. With the machine running, slowly drizzle in the olive oil until well incorporated. Season to taste with salt and pepper.
RUSSIAN DRESSING
This is delicious on hamburgers and sandwiches - it's the traditional dressing on a Reuben.
1 cup mayonnaise
½ cup ketchup
¼ cup finely chopped onion
2 Tbsp finely chopped dill pickle
1 small clove garlic, minced
1½ tsp lemon juice
1½ tsp Worcestershire sauce
Dash of Tabasco sauce (or more if desired)
Salt and freshly ground black pepper to taste
Mix all ingredients together thoroughly; refrigerate one hour before using.
CREAMY CAESAR DRESSING
If you're an anchovy lover like me you can add one or two mashed anchovy fillets.
You can also use a blender or food processor to make this.
2 Tbsp freshly squeezed lemon juice
¾ tsp Dijon mustard
¾ tsp Worcestershire sauce
1 clove garlic, finely minced
¼ tsp freshly ground black pepper
¼ cup mayonnaise
½ cup canola or olive oil
¼ cup freshly grated
PARMESAN CHEESE
Place lemon juice, mustard, Worcestershire sauce, garlic and pepper in a mixing bowl and whisk until blended. Add the mayonnaise and whisk until smooth. While whisking continuously, add the oil to the mayonnaise mixture in a thin, steady stream. Continue whisking vigorously until blended; stir in parmesan cheese. Cover and refrigerate until ready to serve (at least one hour). DRESS your salads right, with homemade dressing.
