Mark Bittman’s 5-Minute Salad Dressings
Posted: April 21, 2010 Filed under: Recipes | Tags: How to Cook Everything, Mark Bittman, Recipes, Salad Dressings, Today Show Leave a comment »After seeing how easy it is to make and store your own salad dressing, you’ll never buy another bottle of the pre-made stuff again. Why would you? As Mark Bittman told Matt Lauer more than once this morning on the Today Show, “You don’t know what’s in it.”
Check out the four recipes. No doubt most of the ingredients are already in your cupboard, or should be. These salad dressings are incredibly easy to prepare. And you’ll know what you’re eating.
1. Creamy Green Goddess
Makes about 3/4 to 1 cup of dressing
INGREDIENTS
Makes about 3/4 cup of dressing
INGREDIENTS
Combine all the ingredients except the shallot in a blender — or use an immersion blender — and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until the balance tastes right to you. Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing. If the mixture is too thick, add water a tablespoon at a time until the consistency is right. Taste, adjust the seasoning, and serve. This will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.
3. French Dressing
Makes about 3/4 cup of dressing
INGREDIENTS
Combine all the ingredients in a blender — or use an immersion blender — and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until the balance tastes right to you. If the mixture is too thick, add water a tablespoon at a time until the consistency is right. Taste, adjust the seasoning, and serve. This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.
4. Soy Vinaigrette
Makes about 3/4 cup of dressing
INGREDIENTS
Put all the ingredients in a deep bowl; using an immersion blender or a whisk, combine until emulsified. Taste and add vinegar, lime juice, or soy sauce a teaspoon or two at a time until the balance tastes right to you. This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.
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