HOMEMADE
SALAD DRESSINGS
CHEAP, EASY AND HEALTHY By Karen Fernau Gannett
What are well-dressed salads wearing? A basic vinaigrette spiked with fresh tarragon? Or maybe something creamy, with avocados folded in for a splash of color? Dressings, like with fashion, are a matter of taste. Some prefer light and tangy, others boisterous and creamy. Whatever the preference, the best-dressed salads are tossed with dressings made from scratch. Bottled dressings, although convenient, typically are filled with corn syrup and chemical stabilizers like xanthan gum, carrageenan gum and sulfites. They also tend to be made from inexpensive and inferior ingredients yet cost more than homemade. Dressings fall into two basic categories: vinaigrette and creamy. The first is made from an acid-like vinegar, extra virgin olive oil, salt and pepper. Creamy dressings are made from a combination of dairy products including buttermilk or sour cream, or mayonnaise. Both basics act as blank slates. Whisk in fresh herbs, citrus zest, roasted garlic, Asian chili sauce, green peppercorns and a laundry list of other ingredients to create myriad adaptations. Not all dressings work on all salads. The goal is to create harmony between dressing and salad. A proverbial favorite of baby greens, slivered red onion and roasted walnuts is best dressed with a
Homemade dressings are simple, inexpensive, healthier alternatives to the bottled stuff. MICHAEL MCNAMARA/GANNETT light vinaigrette. On the other hand, a robust, creamy dressing that would smother delicate greens pairs well with a salad of roasted corn, black beans, tomato and romaine. Dressings also should complement a salad, not drown it. Overdressing smothers the salad’s flavors and zaps its crunch. Follow these tips for fast and versatile vinaigrette: » Whisk the vinegar and other acidic ingredient, such as lemon or lime juice, then add the seasonings, such as salt, pepper, minced shallots or mustard. Mixing them in olive oil first mutes their flavors. » Vinaigrette can be made with a whisk, fork or blender. Always add oils slowly. » Vinaigrette is best when eaten fresh. Make just enough for a salad or marinade. Store any surplus in the refrigerator for up to two weeks. Always whisk dressing
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briskly before using. » Dip a lettuce leaf into vinaigrette to taste before tossing. » Use less vinaigrette by storing in a plastic spray bottle. Shake and spray onto salad instead of pouring. » Store oils and vinegar in cool, dark cabinets, not the refrigerator. » Fresh herbs are better than dried. If using dried, rub between your fingers to release the oils and flavors before adding to vinaigrette. » Before buying olive oil, read the label for clues to its flavor. Unlike wine, olive oil loses fruitiness and flavor as it ages. Buy oils as close to harvest as possible. Use within 12 to 18 months of purchase. Be suspicious of labels that do not include a harvest date or a “best before” date. Follow these tips for red-carpet-worthy Continues on Page 56
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