Tuesday, June 23, 2015

Classic American Salad Dressings

Our farm stands and markets in Pennsylvania are stocked with fresh Lettuces perfect for salad. And at least five kinds of Radish. Soon it will be too hot to cook.

Here are my recipes for two classic American salad dressings. These dressings are easy to do in your blender. Yes, you can use a whisk but why?

When it is really hot, and I cannot even think of grilling, my supper is vegetables I cut up the night before, a little good cheese, and one of these dressings used as a Dip. Both these dressings keep well in the refrigerator, use common pantry items, and cost less than store-bought dressings.

Tomato based “French’ dressings appear over and again in regional cookbooks. This is my version.

Sweet and Spicy “French” Dressing

½ cup Oil
½ cup Sugar
1/3 cup Ketchup
¼ cup Vinegar (red wine is the best),
1 teaspoon Paprika,
½ teaspoon Dry Mustard,
1 teaspoon bottled steak sauce or Worcestershire sauce (optional),
1 tablespoon grated Onion
1 minced clove of Garlic

Mix the above ingredients in your blender or with a whisk. Makes 1 and 1/3 cups of dressing. You can make this dressing without the fresh onion and garlic and it will keep a longer time in the refrigerator without separating. Just substitute garlic powder to taste or 1/4 tsp. It is more than worth it to use fresh garlic and onion. My children love this dressing and I hardly ever have any leftover.

Green Goddess Salad Dressing was created in 1920 at the Palace Hotel in California. The classic recipe contains Tarragon and Chervil. I do not always have these herbs in my pantry. If you have some Tarragon or Chervil in your herb garden, add 1 tablespoon minced. This recipe is legal on the Atkins diet and stores well in the refrigerator.

Supermarket Green Goddess Dressing

1 cup Mayonnaise
½ cup Sour Cream
¼ cup chopped Parsley
3 tablespoons chopped Onion
2 tablespoons Lemon Juice or Vinegar (tarragon or wine are the best)
2-4 flat Anchovy Fillets, minced
2 cloves Garlic, minced

Combine all ingredients except milk. Mix well in your blender or with a whisk. Use as a dip or dressing as is, or thin with milk to the consistency desired. Chill until very cold. This is an excellent dressing for seafood like Dungeness crab. Enjoy.

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