Emily West
Literotica Guru
- Joined
- Feb 16, 2006
- Posts
- 827
Salad Dressings
1 Tbsp raw honey
1/3 cup lemon juice
fresh ground pepper, to taste
1 tsp minced fresh tarragon
2/3 cup olive oil
Dissolve honey in lemon juice. Add pepper and tarragon, and stir, and then
add olive oil in a cruet. Shake vigorously to blend. You only need a few
Tablespoonfuls for the salad, so save the rest of the dressing for later
use.
Adapted from _Jack's Skillet_, by Jack Butler
Parsley Dressing
3 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp onion powder
2 Tbsp chopped parsley
Beat well the first 3 ingredients. Add the chopped parsley. Good on
lettuce wedges.
Adapted from: Ten Talents Cookbook by Frank and Rosalie Hurd
Salad Dressing
I mix lemon juice and olive oil (about equal parts, but you can adjust to
your own taste) with salt, garlic, green onions, and herbs (oregano, basil,
and thyme) no particular amounts, just what feels right, and then I taste
and adjust.
From: Anne Mears on Yeast-L list
Salad Dressing
1/4 cup basil flavored olive oil *
1 clove garlic diced
1/4 tsp superfine ground mustard
1/4 tsp oregano
fresh sqeezed lemon juice (1/4 small lemon)
salt and pepper to taste
shake well.
* available from Censorzio Foods 800 288 1089
(we buy it at a local store and haven't tried mail order)
You can probably improve on this recipe, we're still experimenting with it.
From: Darice Sweet. Posted to Yeast-L list.
Honey Mustard Dressing
1/2 C spring water
1/2 C olive oil
1 t mustard powder
1 pinch of white pepper*
1/8 t garlic powder
2 T honey
*Add up to 1/8 t white pepper for a peppercorn dressing, all other
ingredients stay the same
I was thinking that a creamy dressing could be made out of this by adding a
cooked, and then cooled egg yoke and blending it all up. I haven't tried
the creamy version yet tho.
From: Patti Vincent
Lime, Oil and Garlic Dressing
1/4 teaspoon kosher salt, plus a little more if needed
1 teaspoon finely chopped garlic
2 tablespoons finely chopped shallots
1/3 cup lime (or lemon) juice, plus extra, if needed
1 cup extra-virgin olive oil, plus extra, if needed
Freshly ground black pepper
In a small bowl, whisk the salt, garlic, and shallots with the lime juice.
until the salt is dissolved. Slowly whisk in the oil until emulsified.
Taste. Season with pepper and a little more salt, if needed, and add more
lime juice or oil, if needed.
Makes 1 1/3 cups
From: _French Food American Accent_ by Debra Ponzek via Kay in RFC
Herb Dressing
Chop together very fine:
2 stalks celery and leaves
2 small green onions + tops
4 sprigs parsley
Add:
1 tsp. paprika
1/4 tsp. dried basil
1/8 tsp. marjoram or rosemary
Add to above:
1 cup olive oil
2/3 cup lemon juice
Shake vigorously in tightly covered jar until well blended. Allow to stand
in refrigerator until flavors are blended.
From: Ten Talents Cookbook by Frank and Rosalie Hurd
Ceaser Salad Dressing
1 raw or coddled egg
3 tbsp lemon juice
garlic
1 cup olive oil
2 oz tin anchovies with capers packed in olive oil
Blend first three ingredients. Slowly drizzle in oil, blending
continuously. Blend until dressing thickens. Add entire contents anchovies
tin, blend.
From: Kathleen on PaleoFood List
Ranch Dressing
1 C paleo mayo
1 C coconut milk
1 t dried dill
1/2 t garlic powder
Pepper to taste
Mix all together. Better if refrigerated for one hour before serving but
not necessary. Should be noted that this tastes just like regular dressing,
no coconut taste at all. Great as a salad dressing or dip for raw veggies.
From: Patti Vincent
Salad Dressing
4 large raw carrots
1 cup raisins
1 T orange juice
lettuce
Using a hand grinder (like you would grind meat with) put through and grind
the carrots and raisins. Add 1 T orange juice to finished mixture and mix
with lettuce.
From: a child's cookbook from 1931
Paleo Salad Dressing
Tahini
garlic
chopped parsley
lemon juice
salt, etc. to taste
Tartar Sauce
1 C paleo mayo
1/4 C finely chopped onion
1 T lemon juice
1/2 t dried dill
Mix ingredients together. The flavor is best after chilling for an hour
before serving.
From: Patti Vincent
1 Tbsp raw honey
1/3 cup lemon juice
fresh ground pepper, to taste
1 tsp minced fresh tarragon
2/3 cup olive oil
Dissolve honey in lemon juice. Add pepper and tarragon, and stir, and then
add olive oil in a cruet. Shake vigorously to blend. You only need a few
Tablespoonfuls for the salad, so save the rest of the dressing for later
use.
Adapted from _Jack's Skillet_, by Jack Butler
Parsley Dressing
3 Tbsp olive oil
2 Tbsp lemon juice
1/4 tsp onion powder
2 Tbsp chopped parsley
Beat well the first 3 ingredients. Add the chopped parsley. Good on
lettuce wedges.
Adapted from: Ten Talents Cookbook by Frank and Rosalie Hurd
Salad Dressing
I mix lemon juice and olive oil (about equal parts, but you can adjust to
your own taste) with salt, garlic, green onions, and herbs (oregano, basil,
and thyme) no particular amounts, just what feels right, and then I taste
and adjust.
From: Anne Mears on Yeast-L list
Salad Dressing
1/4 cup basil flavored olive oil *
1 clove garlic diced
1/4 tsp superfine ground mustard
1/4 tsp oregano
fresh sqeezed lemon juice (1/4 small lemon)
salt and pepper to taste
shake well.
* available from Censorzio Foods 800 288 1089
(we buy it at a local store and haven't tried mail order)
You can probably improve on this recipe, we're still experimenting with it.
From: Darice Sweet. Posted to Yeast-L list.
Honey Mustard Dressing
1/2 C spring water
1/2 C olive oil
1 t mustard powder
1 pinch of white pepper*
1/8 t garlic powder
2 T honey
*Add up to 1/8 t white pepper for a peppercorn dressing, all other
ingredients stay the same
I was thinking that a creamy dressing could be made out of this by adding a
cooked, and then cooled egg yoke and blending it all up. I haven't tried
the creamy version yet tho.
From: Patti Vincent
Lime, Oil and Garlic Dressing
1/4 teaspoon kosher salt, plus a little more if needed
1 teaspoon finely chopped garlic
2 tablespoons finely chopped shallots
1/3 cup lime (or lemon) juice, plus extra, if needed
1 cup extra-virgin olive oil, plus extra, if needed
Freshly ground black pepper
In a small bowl, whisk the salt, garlic, and shallots with the lime juice.
until the salt is dissolved. Slowly whisk in the oil until emulsified.
Taste. Season with pepper and a little more salt, if needed, and add more
lime juice or oil, if needed.
Makes 1 1/3 cups
From: _French Food American Accent_ by Debra Ponzek via Kay in RFC
Herb Dressing
Chop together very fine:
2 stalks celery and leaves
2 small green onions + tops
4 sprigs parsley
Add:
1 tsp. paprika
1/4 tsp. dried basil
1/8 tsp. marjoram or rosemary
Add to above:
1 cup olive oil
2/3 cup lemon juice
Shake vigorously in tightly covered jar until well blended. Allow to stand
in refrigerator until flavors are blended.
From: Ten Talents Cookbook by Frank and Rosalie Hurd
Ceaser Salad Dressing
1 raw or coddled egg
3 tbsp lemon juice
garlic
1 cup olive oil
2 oz tin anchovies with capers packed in olive oil
Blend first three ingredients. Slowly drizzle in oil, blending
continuously. Blend until dressing thickens. Add entire contents anchovies
tin, blend.
From: Kathleen on PaleoFood List
Ranch Dressing
1 C paleo mayo
1 C coconut milk
1 t dried dill
1/2 t garlic powder
Pepper to taste
Mix all together. Better if refrigerated for one hour before serving but
not necessary. Should be noted that this tastes just like regular dressing,
no coconut taste at all. Great as a salad dressing or dip for raw veggies.
From: Patti Vincent
Salad Dressing
4 large raw carrots
1 cup raisins
1 T orange juice
lettuce
Using a hand grinder (like you would grind meat with) put through and grind
the carrots and raisins. Add 1 T orange juice to finished mixture and mix
with lettuce.
From: a child's cookbook from 1931
Paleo Salad Dressing
Tahini
garlic
chopped parsley
lemon juice
salt, etc. to taste
Tartar Sauce
1 C paleo mayo
1/4 C finely chopped onion
1 T lemon juice
1/2 t dried dill
Mix ingredients together. The flavor is best after chilling for an hour
before serving.
From: Patti Vincent