Salad Dressings

February 11, 2008

Salad Dressings

Lorraine Glazar, Tucson CSA

The fresh herbs we receive from the farm lend themselves
to making delicious fresh salad dressing to go with all the
butter lettuce, red romaine, and other greens in our shares.

It is especially tasty to combine them with the citrus fruit
of the season. Remember when you make your own, even
if you need to use some non-local ingredients, you are
reducing the transport of commercially prepared dressings.

Basic recipe:

¼ cup lemon juice
¼ cup oil: olive, canola, a mix, or your preferred oil*
3-4 tablespoons fresh dill, stems removed and roughly
chopped

½ teaspoon prepared mustard
1 clove minced garlic (optional)
Salt and pepper

Blend in food processor or blender until the herbs are
finely chopped and distributed through the dressing.

Experiment with the basic dressing and adjust amounts to
your taste. I like an even balance of oil and acid, although
most recipes call for more oil than acid. You might like
more garlic.

Suggested combinations:

 Lime juice with cilantro, add ½ teaspoon
powdered cumin and/or chile powder

 Orange juice with cilantro, add a dab of orange
marmalade, omit garlic

 Grapefruit with dill, add a small amount of honey

 Lemon juice and oregano

 Lemon juice and mint, with honey or a dab of mint
jelly

 Lemon juice with pesto you have preserved, cut
back on oil since there is plenty in the pesto

Suggested add-ins to vary the flavor:

 Citrus zest

 Honey or Dijon mustard

 Egg yolk (provides thickening but reduces the
time the dressing keeps)

*Specialty oils such as walnut, roasted peanut, sesame.
While these seem expensive in the initial purchase, a little
goes a long way. Walnut oil works miracles with bitter
greens and spicy roots like radishes.

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