Home Made Salad Dressings

Friday, August 7, 2015

Once you go home made with the salad dressing, there is really no way to go back to the store bought bottled version! No way, no how!

Making homemade salad dressing is a quick and simple way to take your salad to another level!
Here are a few versions that are in my regular rotations. Keep in mind, the portions size here is to accommodate my family of four, so adjust accordingly.

I tend to use a ceramic bowl where I mix all the ingredients with a fork. I continue to mix the ingredients as I dress the salad.

If you have leftovers, they will keep refrigerated for 2-3 days. Don't forger to mix prior to adding to salad.

Balsamic Vinaigrette and Variations:
I have used a variation of this one here: Strawberry, Almond and Goat Cheese Salad
  • 2 Tablespoons ExtraVirgin Olive Oil
  • 3 Tablespoons Aged Balsamic
  • 1/4 Teaspoon Dijon Mustard
  • Sea Salt to Taste

If you are feeling motivated, you can also add the following:
    1/2 Small Chopped Shallots OR 1 Clove Minced Garlic
    2 Grated Strawberries OR Berry Preserves

Strawberry, Almond and Goat Cheese Salad Dressing in Balsamic 
White Balsamic and Honey Vinaigrette:
I have used a variation of this one here: Peach and Burrata Salad
  • 2 Table Spoons Extra Virgin Olive Oil
  • 2 Tablespoons White Balsamic Vinegar or Apple Cider Vinegar
  • 1 Teaspoon Honey
  • Sea Salt to Taste

Ponzu Sesame Dressing:
This one goes really well seafood or Asian inspired salads.
I have used a variation of this one here: Baked Lobster Tail with Spring Salad and Shrimp Mango Avocado Salad
  • Juice of 1/2 lemon
  • 2 tablespoons of Ponzu Sauce
  • 1 tablespoon of Sesame Oil 

Shrimp, Mango, Avocado Salad Dressed in Ponzu Sesame 

Shishito peppers with lemon and sea salt

Thursday, August 6, 2015

Shishito peppers are a delicious, savory and occasionally spicy appetizer. I have had a version of these as a restaurant appetizer but never attempted at home. This was super easy and a huge hit.
Note to self, next time double the quantity (I had about 4 cups and they were gone in minutes).

Wash and dry the peppers. Heat a little olive oil till hot, about 2 minutes. Add the peppers and cook them over medium flame, tossing and turning frequently. This should take about 10 minutes.

Once done, toss with sea salt and lemon juice. 

Serve hot. The entire pepper is edible except for the little stem. You will get a spicy one about 1 in 7 or so, for the most part, these are mildly flavored.