Dressings 1 - 2 - 3

Vinegars Everyone always asks for a favorite salad dressing.  I have come to love the punch of a Lemon Dijon Vinaigrette.  I welcome the newest choices of vinegars available to create new fresh vinaigrettes.  Growing up I remember White...

Vinegars
Vinegars

Everyone always asks for a favorite salad dressing.  I have come to love the punch of a Lemon Dijon Vinaigrette.  I welcome the newest choices of vinegars available to create new fresh vinaigrettes.  Growing up I remember White and Red Wine and sometimes we would use Apple Cider vinegar, but that was about the extent of the options.  Fig Balsamic and Red Raspberry are two favorites I always keep stocked. Someone recently shared a Pear infused White Balsamic and a Pomegranate Vinegar.   I also enjoy Sherry vinegar and Herb infused vinegars too. Grey Poupon noted a classic vinaigrette and I will share this recipe along with my new favorite recipes that incorporate lemons.

A collection of Mustards
A collection of Mustards

Classic Dijon Vinaigrette by Grey Poupon

Ingredients:

  • ½ cup white wine vinegar (balsamic vinegar is offered as a substitution)
  • 2 tablespoons Grey Poupon Dijon Mustard
  • 4 cloves garlic, minced
  • 1 tablespoon honey
  • 1 ¼ cups olive oil
  • ¼ teaspoon white pepper

Directions:

  1. Blend the first four ingredients in blender until well blended.
  2. Add the oil and pepper and blend an additional 15 seconds.
  3. Use this to dress salad greens or a classic Nicoise Potato Salad.
  4. Other ideas, check out greypoupon.com

Fresh Lemon Dijon Dressing

Ingredients:

  • 1 shallot peeled and finely chopped
  • 2 - 3 clove garlic, finely grated on a rasp
  • 1 bunch of parsley, stems removed
  • ¼ cup lemon juice, fresh squeezed
  • ½ teaspoon salt
  • fresh ground pepper to taste
  • 2 tablespoons Dijon mustard
  • ½ cup olive oil

Directions:

  1. In a food processor, or in a small bowl, whisk to combine shallot, parsley, garlic, lemon juice, mustard salt and pepper.
  2. Add in oil slowly to combine.
  3. Taste for seasonings.  This dressing can be made ahead.

A favorite local chef in Atlanta at Seed Kitchen and Bar offered the following recipe.  Thank you to Doug Turbush for sharing a Roasted Lemon Vinaigrette.  The roasting adds such flavors and depth to this dressing.

Lemons
Lemons

Roasted  Lemon Vinaigrette:

Ingredients for creating Lemon Puree:

  • 10 lemons, halved
  • 3 garlic cloves, crushed
  • 12 springs of thyme
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Directions:

  1. Toss the lemons with the garlic, thyme, olive oil and salt and pepper.
  2. Place on a sheet pan.
  3. Roast at 350 degrees for about 15 minutes or until soft.
  4. Cool
  5. Squeeze out the lemon puree through a basket strainer.  This will yield about one cup of lemon puree.

To finish the Vinaigrette:

Ingredients:

  • ¾ cup champagne vinegar
  • ½ cup honey
  • 1 ½ cups olive oil

Directions:

  1. Whisk the champagne vinegar with the lemon puree adding the honey and olive oil.
  2. Season to taste.
  3. Excellent dressing!  The roasting  of the lemons adds another layer of flavor.

What is your favorite salad dressing?