Salad Dressing Principles

There is a guiding principle for making my own salad dressings that I follow: oil, tang and other ingredient. Oil can be traditional oils used in salad dressings or they can be something like an avocado that is oil based. By tang I mean the vinegar (balsamic, rice wine, white wine, etc) or you can also use citrus, it makes a fine ingredient in salad dressing. Other ingredients are the other flavors you want to add into the dressing (honey, ginger, garlic, herbs, mustard, jam for example a raspberry jam based dressing. (Note: for herbs you can roughly chop or for a smooth dressing blend them in a small hand blender. 

A dressing is basically an emulsion. Without getting too heavily into it (you can dive in depth at the links below) its essentially how to make the dressing thicken and bring them together so they don't separate. This involves having an emulsifier and bringing the ingredients together gradually (I use a mini hand blender/food processor and open the top put a little oil in, close, blend, open, etc) or if I am using a jar to shake the dressing I do the same process but shake it 10 - 15 times in between adding the oil. The second link below goes through a whole 101 in salad dressing, do the section on partial emulsions and then full emulsions. (Sample of a recipe that simply describes the emulsion process in a recipe: http://www.foodnetwork.com/recipes/alton-brown/veni-vedi-vinaigrette-recipe/index.html)

Finally, there are alternatives. Don't have oil on hand? You can use egg yolks (commonly used in caesar salad dressing). Want to take an oily dressing and make it creamy without adding mayonnaise? Add tofu and put it in the blender or use sour cream (fat free if that is what you are looking for) or even better plain yogurt. 

If you taste the dressing and it is missing something, often a dash of salt will help bring it all together. Another test for flavor if something seems missing is to run through the flavor sensations, for me the salad dressing is an art of finding the right balance between tangy, sweet, citrus, nutty, earthy, etc). 

Keep in mind that a standard proportion of vinegar to oil for dressing is 1 part vinegar to 3-4 parts oil
http://www.bonappetit.com/test-kitchen/cooking-tips/article/become-a-better-cook-4 

For more on the science and a much deeper dive into these principles please read the following: http://debbrunson.com/2012/02/05/sauces-dressings-101-permanent-emulsions/

Simple Traditional Dressing (from Italy)
Olive oil 
Lemon juice
Dash of salt
(Used with arugula salad with lightly roasted cherry tomatoes and parmesan)

Orange Dressing
Orange marmalade, rice wine vinegar and sesame seed oil
Use reasonable portions, mix to taste or use above guidance (1 part vinegar to 3 - 4 parts oil)

Honey Lime Dressing
I use this base for an Asian flavored salad or a Mexican salad. 
Lime Juice
Honey
Splash of balsamic (can do it with balsamic or keep it more tangy with just the lime juice)
Olive oil 
Additional seasoning: ginger for an Asian based flavor, cumin and cayanne or pepper flakes for a mexican bent
Use reasonable portions, mix to taste or use above guidance (1 part vinegar to 3 - 4 parts oil)

Arugula, Potato, and Green Bean Salad with Walnut Dressing

Get Your Feet in the Kitchen: Lemon Basil Salad Dressing

Spinach Salad with Warm Bacon Dressing - Get Your Feet in the ...

Get Your Feet in the Kitchen: Tangy Avocado Dressing

Get Your Feet in the Kitchen: Balsamic Salad Dressing 

Hearts of Romaine with Blue Cheese and Caper Dressing

Summer Bean Salad with Toasted Walnuts and Pecorino Fresco

Get Your Feet in the Kitchen: Chicken, Rice, and Mango in Lettuce ...

Get Your Feet in the Kitchen: Spicy Slaw

Get Your Feet in the Kitchen: Grilled Chicken and Corn Salad

Get Your Feet in the Kitchen: Hot Niçoise Salad (Quick and Easy)

Get Your Feet in the Kitchen: Warm Chicken Sausage and Potato ...

http://feetinkitchen.blogspot.com/2013/10/cilantro-green-garlic-vinegrette.html

Cilantro Green Garlic Vinegrette

• 1 bulb green garlic, trimmed and cut in half (or 2-3 cloves regular garlic) - Green garlic is simply immature garlic and looks like a slightly overgrown scallion or green onion. I am sure you can use green onion just fine.
• 1 small bunch cilantro
• 1 serrano chile, halved, seeds and ribs removed (or a jalapeno)
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 2 pinches ground cumin
• Kosher salt

Instructions

1. Add green garlic, cilantro, chile, olive oil, lemon juice and cumin to a blender or food processor. Blend until smooth. Season to taste with kosher salt (I added a couple of pinches).

- See more at: http://www.kitchenkonfidence.com/chopped-romaine-with-pickled-vegetables-toasted-pine-nuts-and-cilantro-green-garlic-vinaigrette#sthash.bO3Cxr1L.dpuf

Hot Niçoise Salad (Quick and Easy)

Hot Niçoise Salad Gwyneth Paltrow

TOTAL TIME: 45 MIN, SERVINGS: 4, FAST, HEALTHY, STAFF-FAVORITE

Gwyneth Paltrow transforms one of her favorite salads, the Niçoise, into a hearty one-dish dinner by roasting tuna steaks on a tangle of beans, tomatoes, anchovies and olives.

1/2 pound green beans

1 cup grape tomatoes, halved

1/2 cup pitted Niçoise olives (3 ounces)

1 cup roasted red or yellow bell peppers, cut into strips

Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped

1/2 cup torn basil leaves

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

Four 6-ounce, 1-inch-thick tuna steaks

4 large eggs

2 tablespoons fresh lemon juice

Preheat the oven to 400°. Put the beans in a steamer basket and steam over 1 inch of boiling water until crisp-tender, 4 minutes; transfer to a large roasting pan.

Lightly squeeze the tomatoes and add to the pan. Add the olives, bell pepper, anchovies and basil, toss with 1/4 cup of the olive oil and season with salt and pepper. Brush the tuna steaks with 1 tablespoon of the olive oil and season with salt and pepper. Set the tuna on the vegetables. Nestle 4 ramekins among the vegetables and crack an egg into each ramekin. Drizzle the eggs with 1 tablespoon of the oil and season with salt and pepper

Roast the tuna, vegetables and eggs in the center of the oven for 15 minutes, until the fish is slightly rare in the center and the egg whites are set, but the yolks are still runny.

Meanwhile, in a small bowl, whisk the remaining 1/4 cup of oil with the lemon juice and season with salt and pepper. Drizzle the dressing over the vegetables and tuna steaks. Transfer to plates and serve immediately.

Suggested Pairing

Fragrant, strawberry-inflected Provençal rosé.

Making Homemade Ketchup

Spicy Slaw

Spicy Slaw

{gluten-free and vegan*}

makes about 4 cups

Difficulty: Easy

Ingredients:

• 1 cup green onion, white and light green parts, chopped
• 1 head purple cabbage, finely shredded (using a food processor)
• 1/4 cup cilantro leaves
• 1/4 cup sherry vinegar (white wine vinegar is ok too)
• 3 tablespoons mayonnaise or vegenaise*
• 1 clove garlic, minced
• 3 teaspoons sriracha
• 2 teaspoons honey
• 1/2 cup extra virgin olive oil

Method:

Chop cabbage, onions, and cilantro and combine in a large bowl. Set aside. In another bowl, make the slaw dressing. Whisk together vinegar, mayonnaise, garlic, sriracha, honey, and olive oil. Combine with the cabbage, onions, and cilantro. (Or, if you know you aren’t going to use it all, keep some of the dressing and the cabbage mixture separate for guaranteed freshness.)

Arugula, Potato, and Green Bean Salad with Walnut Dressing

Arugula, Potato, and Green Bean Salad with Walnut Dressing
Epicurious | August 2013

From the Kitchens of Martha Stewart Living
Meatless


yield:
Serves 8
ingredients
2 tablespoons white-wine vinegar
2 tablespoons plain low-fat yogurt
1 teaspoon Dijon mustard
1/3 cup walnuts, toasted and finely chopped
Coarse salt and freshly ground pepper
2 tablespoons walnut oil
1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
6 ounces haricots verts or other green beans, trimmed
3 ounces baby arugula
preparation
1. Whisk together vinegar, yogurt, mustard, and the toasted nuts in a small bowl; season with salt and pepper. Add walnut oil in a slow, steady stream, whisking until emulsified.

2. Bring a medium saucepan of salted water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain. Return pan of water to a boil.

3. Prepare an ice-water bath. Add green beans to boiling water and cook until tender and bright green, about 4 minutes. Using a slotted spoon, transfer to ice water to stop the cooking. Drain and cut into 2-inch pieces.

4. Arrange arugula, potatoes, and green beans on a platter. Season with salt and pepper. Drizzle with dressing, toss to coat, and serve.


Read More http://www.epicurious.com/recipes/food/views/Arugula-Potato-and-Green-Bean-Salad-with-Walnut-Dressing-51190410#ixzz2eiKtgt2Q

Fish Marinade from "In the Kitchen with Pike Place Fish Guys"

Citrus Soy Glaze

1 c. fresh orange juice
1 tsp. soy sauce
2 tsp. rice wine vinegar
1 1/2 tsp. sugar
Two 1/2-inch thick wheels fresh ginger

Combine in a sauce pan. Bring to a boil over high heat, then turn down the heat to a simmer. Eyeballing it, reduce the mixture by half, or until it coats the back of a spoon. Remove the ginger and remove the pan from the heat. 

Variation: For added flavor, Taho adds the sauce directly to the pan in which he just seared his fish, scraping up the bits. Once the sauce is thick, he whisks in 2 - 3 T of cold butter.


Crybaby Marinade
Works great with warm water fish, such as catfish, bass or perch or with whitefish such as true cod, halibut, snapper, rockfish, or tilapia. More seeds you leave in the hotter it will be.

1/2 # jalapeno chilis roughly chopped
1 med yellow onion, cut in quarters
1 c lightly packed fresh cilantro leaves
1 16 oz can crushed pineapple with juice
1/2 c teriyaki sauce 
juice from 1 lime
2 tsp kosher salt

Blend in blender. Marinade improves if allowed to sit in the refrigerator for 4 to 5 hours or overnight.


Northwest Seafood Seasoning

1/3 c dried minced garlic
1/3 c dried granulated onion
1 T fine sea salt
4 tsp. dried granulated lemon peel
1/3 c dried dill
1/2 c paprika
2 T celery seed
1/2 c. dried parsley
1/4 c. medium grind pepper