Nourish
THE UN-RECIPE: SALAD DRESSINGS
One of the many things we love about salads is that they’re EASY—throw together your favorite greens, add a few veggies, toss in some nuts or seeds or fruit, and you’re done. But when the salad-dressing recipe is a million miles long with obscure ingredients, the easy factor goes out the door.
Luckily, salad dressings don’t have to be complicated. For our second installment of The Un-Recipe, we worked with Lauren Chandler to put together ideas for three super-simple salad dressings. As with the eggs in the last Un-Recipe installment, use the below suggestions as jumping-off points, tweaking the ingredients to suit your palate. Read on, and get tossing!
BASIC VINAIGRETTE
What you’ll need:
Extra-virgin olive oil, roasted walnut oil, or roasted hazelnut oil
Sherry, balsamic, or champagne vinegar
1 minced garlic clove or a similar amount of shallot
Small spoonful of Dijon or coarse-grain mustard
Sprinkle of sea salt and freshly ground black pepper
What to do:
Use a 3-4:1 ratio of oil to acid and shake all ingredients together in a small mason jar. Taste by dipping one lettuce leaf into the mixed dressing, and adjust ingredients as you like. Store in a jar with a tight-fitting lid so it’s easy to shake up again. This will keep in the refrigerator for up to a week.
Great with: Roasted and raw vegetables, any grains, legumes, and greens—especially delicate greens like Bibb lettuce or tender baby lettuces.
CREAMY AVOCADO DRESSING
What you’ll need:
1 ripe avocado
Generous drizzle extra-virgin olive oil, roasted walnut oil, or roasted hazelnut oil
Splash of vinegar and/or citrus
Sprinkle of sea salt and freshly ground black pepper
Small handful of herbs, greens, and/or spices (optional)
What to do:
Blend the ingredients together until smooth in a blender, adjusting the flavor as needed and adding a spoonful or two of water to thin if necessary.
Ideas for add-ins: Chopped or torn fresh dill, basil, mint, or other herbs; a handful of radish, carrot, or beet tops, cilantro stems, or other greens; toasted whole or ground cumin, smoked paprika, or chili powder. Store in an airtight container in the refrigerator for 3-4 days.
Great with: Hearty greens like kale and romaine hearts, toothsome grains like barley and wheat berries, legumes, and roasted and raw vegetables.
YOGURT DRESSING
What you’ll need:
6- or 8-ounce container plain full-fat Greek yogurt (grass-fed if possible)
Juice and zest from half of a lemon or a similar amount of vinegar
2-3 spoonfuls of extra-virgin olive oil, roasted walnut oil, or roasted hazelnut oil
2 minced garlic cloves or a similar amount of shallot or green onion
Small handful fresh herbs (parsley, cilantro, dill, etc.) and/or a dash or two of spices (try cumin or, for a kick, a bit of cayenne)
Sprinkle of sea salt and freshly ground black pepper (optional)
What to do:
Whisk the ingredients together in a bowl and add water to thin if needed. Store in an airtight container in the refrigerator for up to a week.
Great with: Hearty greens like kale and romaine hearts, toothsome grains like barley and wheat berries, legumes, and roasted and raw vegetables.
NOTE: When you add salt to any of these dressings, remember: The addition of salt isn’t to make things taste salty; it’s to bring out and balance the other flavors. Start with just a bit, taste, and add more according to taste. Adding a touch of honey or maple syrup is also a bright addition, especially to help balance bitter greens.
One of the many things we love about salads is that they’re EASY—throw together your favorite greens, add a few veggies, toss in some nuts or seeds or fruit, and you’re done. But when the salad-dressing recipe is a million miles long with obscure ingredients, the easy factor goes out the door.
Luckily, salad dressings don’t have to be complicated. For our second installment of The Un-Recipe, we worked with Lauren Chandler to put together ideas for three super-simple salad dressings. As with the eggs in the last Un-Recipe installment, use the below suggestions as jumping-off points, tweaking the ingredients to suit your palate. Read on, and get tossing!
BASIC VINAIGRETTE
What you’ll need:
Extra-virgin olive oil, roasted walnut oil, or roasted hazelnut oil
Sherry, balsamic, or champagne vinegar
1 minced garlic clove or a similar amount of shallot
Small spoonful of Dijon or coarse-grain mustard
Sprinkle of sea salt and freshly ground black pepper
What to do:
Use a 3-4:1 ratio of oil to acid and shake all ingredients together in a small mason jar. Taste by dipping one lettuce leaf into the mixed dressing, and adjust ingredients as you like. Store in a jar with a tight-fitting lid so it’s easy to shake up again. This will keep in the refrigerator for up to a week.
Great with: Roasted and raw vegetables, any grains, legumes, and greens—especially delicate greens like Bibb lettuce or tender baby lettuces.
CREAMY AVOCADO DRESSING
What you’ll need:
1 ripe avocado
Generous drizzle extra-virgin olive oil, roasted walnut oil, or roasted hazelnut oil
Splash of vinegar and/or citrus
Sprinkle of sea salt and freshly ground black pepper
Small handful of herbs, greens, and/or spices (optional)
What to do:
Blend the ingredients together until smooth in a blender, adjusting the flavor as needed and adding a spoonful or two of water to thin if necessary.
Ideas for add-ins: Chopped or torn fresh dill, basil, mint, or other herbs; a handful of radish, carrot, or beet tops, cilantro stems, or other greens; toasted whole or ground cumin, smoked paprika, or chili powder. Store in an airtight container in the refrigerator for 3-4 days.
Great with: Hearty greens like kale and romaine hearts, toothsome grains like barley and wheat berries, legumes, and roasted and raw vegetables.
YOGURT DRESSING
What you’ll need:
6- or 8-ounce container plain full-fat Greek yogurt (grass-fed if possible)
Juice and zest from half of a lemon or a similar amount of vinegar
2-3 spoonfuls of extra-virgin olive oil, roasted walnut oil, or roasted hazelnut oil
2 minced garlic cloves or a similar amount of shallot or green onion
Small handful fresh herbs (parsley, cilantro, dill, etc.) and/or a dash or two of spices (try cumin or, for a kick, a bit of cayenne)
Sprinkle of sea salt and freshly ground black pepper (optional)
What to do:
Whisk the ingredients together in a bowl and add water to thin if needed. Store in an airtight container in the refrigerator for up to a week.
Great with: Hearty greens like kale and romaine hearts, toothsome grains like barley and wheat berries, legumes, and roasted and raw vegetables.
NOTE: When you add salt to any of these dressings, remember: The addition of salt isn’t to make things taste salty; it’s to bring out and balance the other flavors. Start with just a bit, taste, and add more according to taste. Adding a touch of honey or maple syrup is also a bright addition, especially to help balance bitter greens.
