Improvisational Salad Dressings

Oil and Lemon Juice

Mediterranean, Thai, Asian, Middle Eastern, Indian, Latin American

Following a recipe is great, but learning to make dressings with what you already have is a lifesaver. Applying the appropriate oil-to-acid ratios (below) try making your own vinaigrettes or creamy dressings by following these guidelines that I use with my Natural Chef students at Bauman College.

Oil to Acid Ratio

A good rule of thumb is a 2:1 ratio of oil to acid when using citrus juice (i.e. 3 tablespoons olive oil with 1.5 tablespoons lemon juice) and 3:1 when using vinegar (3 tablespoons olive oil with 1 tablespoon vinegar).

Emulsification

Emulsifying brings two substances together (vinegar and oil) that don’t usually bind. Try emulsifying the vinaigrettes by hand, and use a food processor or blender to puree the creamy dressings.

Easy 2 Step Emulsification:

1. Mix all the dressing ingredients except the oil in a small dish. This may include the acid, minced aromatics like garlic, fresh or dried herbs, salt and mustard, for example.

2. Now drizzle the oil into the dish in a slow steady stream, briskly whisking the other ingredients as you go. Sometimes I even whisk in just a few little drops of the oil in to get it going.

The trick is to get some air! Emulsification won’t work if you whisk or blend (as with a food processor) on a horizontal plane. The whisk has to lift off into the air and swoop down into the liquid. Most newbies miss this important law of physics.

Improvisation Ideas to Get Your Started

Flavor Direction: Mediterranean

Balsamic Vinaigrette

Acid: Balsamic vinegar, red wine vinegar

Sweetener: Honey or sugar

Herbs: Fresh thyme. oregano or rosemary

Aromatics: Minced shallot or garlic

Additions: Dijon mustard, salt

Oil: Olive

Directions: Mix all ingredients (except oil) then add oil to emulsify

Basil-Pine Nut Creamy Dressing

Acid: White wine vinegar

Sweetener: Honey or sugar

Herbs: Fresh basil

Aromatics: Shallot or garlic

Additions: Water to help it blend, salt

Oil: Olive

Directions: Blend all  in a food processor

Flavor Direction: Thai

Thai Lime Vinaigrette:

Acid: Fresh lime juice

Sweetener: Honey or sugar

Herbs: Fresh cilantro

Aromatics: Garlic, ginger

Additions: Tamari, Thai fish sauce, fresh or dried chili peppers

Oil: Sesame, almond or peanut

Directions: Mix all ingredients (except oil) then add oil to emulsify

Thai Peanut Creamy Dressing

Acid: Fresh lime juice, rice vinegar

Sweetener: Honey or palm sugar

Herbs: Cilantro

Aromatics: Garlic and ginger

Additions: coconut milk, red Thai curry paste, tamari, water to help it blend

Oil: Peanut butter or almond butter

Directions: Blend all  in a food processor

Flavor Direction: Japanese

Rice Wine Vinaigrette:

Acid: Rice wine vinegar, mirin (sweet rice wine)

Sweetener: Brown rice syrup

Herbs: Chives

Aromatics: Garlic, ginger

Additions: Tamari, toasted sesame oil (in small amount)

Oil: Sesame, almond or peanut

Directions: Mix all ingredients (except oil) then add oil to emulsify

Almond-Miso Creamy Dressing

Acid: Fresh lemon juice

Sweetener: Brown rice syrup

Herbs: Scallion greens

Aromatics: Ginger, garlic

Additions: Miso, tamari, sesame seeds, water to help it blend

Oil: Almond butter

Directions: Blend all  in a food processor

Flavor Direction: Middle Eastern

Pomegranate Vinaigrette

Acid: Fresh lemon juice, pomegranate juice

Sweetener: Honey

Herbs: Fresh mint

Aromatics: Red onion

Additions: Pomegranate seeds, salt

Oil: Sesame or walnut

Directions: Mix all ingredients (except oil) then add oil to emulsify

Lemon-Tahini Creamy Dressing

Acid: Fresh lemon juice

Sweetener: Honey

Herbs: Parsley

Aromatics: Garlic

Additions: salt and water to help it blend

Oil: Tahini

Directions: Blend all in a food processor

Flavor Direction: Indian

Curried Vinaigrette

Acid: fresh lemon juice

Sweetener: Honey or sugar

Herbs: cilantro

Aromatics: Garlic, ginger, chili peppers

Additions: Curry spice blend, salt

Oil: Sesame or almond oil

Directions: Mix all ingredients (except oil) then add oil to emulsify

Mint Raita Creamy Dressing

Acid: Lemon juice

Sweetener: Honey or sugar

Herbs: Fresh mint

Aromatics: Garlic, ginger

Additions: Ground cumin and coriander, red chili pepper flakes, salt

Oil: Plain yogurt

Directions: Whisk all together in a small dish

Flavor Direction: Latin American

Spicy Lime Vinaigrette

Acid: Fresh lime juice

Sweetener: agave nectar

Herbs: Cilantro

Aromatics: Jalapeno

Additions: Ground cumin, red chili pepper flakes, salt

Oil: Olive

Directions: Mix all ingredients (except oil) then add oil to emulsify

Aztec Avocado Creamy Dressing

Acid: Fresh lime or lemon juice

Sweetener: Agave nectar

Herbs: Cilantro

Aromatics: Garlic, jalapeno

Additions: Ripe tomato, cumin, cayenne, salt

Oil: Fresh avocado meat

Directions: Blend all in a food processor

©2009 Copyright Alison Anton – All rights reserved.