French Dressing and Salad

 

 The French dressing I know today is red in color and none of these ingredients are red so this must be pretty old! Looking at the process it sounds like this might be a fermented version.

Ingredients

 1/4 Tablespoon salt (this translates today to 3/4 teaspoon)

1/4 teaspoon black pepper

1 Tablespoon mild mustard

1 cup good vinegar

cream

Process

 "Mix salt, mustard, and pepper together and add vinegar. Put it in a bottle or jar and let stand for a week, shaking every day. To mix dressing use a Tablespoon of vinegar with 4 to 6 Tablespoons cream according to taste. Rub salad bowl with garlic. Toss in well dried greens in the dressing so that every leaf is coated. If necessary, add more dressing but never start with too much. Let stand 5 minutes before serving. For a change, add either crushed soft-boiled eggs, a pinch of curry, a chopped deviled egg, some chopped herbs, or a minced shallot. "

Honolulu Salad Dressing

 

Combine all Ingredients:

1 saltspoon salt (1 saltspoon = 1/4 teaspoon)

1 saltspoon mustard

1/2 saltspoon paprika

1/2 saltspoon black pepper

Juice of 1/2 lemon

1 Large spoon vinegar

4 large spoons oil

1/2 teaspoon Worcestershire

1 teaspoon tomato catsup

chopped onion

a little sugar. 

* What is a salt spoon?

Clearly a very small amount, more than a pinch but not measurable as a teaspoon? It dates back to the 18th century and measures 1/4 teaspoon.  

*What is Honolulu Salad? 

It appears the ingredients are roughly:

 1 can (20 oz) pineapple chunks, drained 

1 can (15 oz) mandarin oranges, drained 

1 cup sweetened shredded coconut

 1 cup miniature marshmallows 

 1/2 cup maraschino cherries, halved 

1 cup sour cream  

1/2 cup chopped macadamia nuts or walnuts (optional)  

 

A studious look at a Honolulu Salad and a recipe can be found here.  

Salad Dressing

 "I teaspoon each of salt, mustard and sugar

 1/2 cup evaporated milk

3 Tablespoons vinegar or lemon juice 

 I cup olive oil. 

Mix seasonings, add 8 Tablespoons evaporated milk, beat in oil slowly, add vinegar, thin with the rest of the milk"

This recipe makes little sense to me but at least I can read it!

Cream Dressing for Cucumber salad

 Ingredients

 5 Tablespoons sour cream

1/2 teaspoon paprika

1/2 teaspoon chopped chives

1 Tablespoons vinegar

pinch of salt

Process

 Mix all ingredients well. Add to cucumbers and serve.

Lentil Salad with Buttermilk Dressing

This recipe is an adaptation of a recipe from Hannaford's March/April Fresh magazine. The original recipe is the Asparagus and Lentil Salad with Buttermilk Dressing. The dressing is easily one of my favorite buttermilk dressing ever!


















We had everything but the radishes so we made it without. You can make and refrigerate the dressing and lentils up to 2 days in advance.

Ingredients

for the dressing:

1/2 cup mayonnaise

1/4 cup plain Greek yogurt

1/4 cup buttermilk

2 Tbsp. minced fresh parsley

2 Tbsp. minced fresh chives

For the lentils:

1 Tbsp. lemon juice

2 tsp. Dijon mustard

1 garlic clove, minced

4 cups water

1 cup French lentils, rinsed

6 Tbsp. extra-virgin olive oil

1 tsp. lemon zest and 3 Tbsp. juice from 1 lemon

1 head Bibb lettuce, torn into bite-size pieces

Salt and pepper

Process

1.  To make buttermilk dressing, whisk together mayonnaise, yogurt, buttermilk, parsley, chives, lemon juice, and mustard in a medium bowl until smooth and season with salt and pepper to taste; refrigerate until ready to serve.

2. Combine water and lentils in a large saucepan and bring to a boil. Reduce heat to low and cook until lentils are tender but still hold their shape, about 20 minutes. Drain lentils and transfer to a large bowl. Add 1/4 cup oil and lemon zest and juice to bowl, season with salt and pepper to taste, and set aside. (refrigerate for a cold salad)

3. To serve, line a platter with lettuce. Stir lentil mixture to re-coat with lemon and oil, then spread evenly over lettuce. Spoon dressing evenly over top and serve.

Deviled Eggs on Butter Lettuce with Honey Mustard Dressing

Before I lose this recipe for the third time, I am blogging it! This is another wonderful looking recipe from Tasty Kitchen.
I am making a version of this for dinner tonight, except I will be adding some shaved steak that is left over from yesterdays lunch. I will take pictures and add later.




Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing

Buttermilk Ranch Dressing

I modified this recipe from an Everyday Living recipe. Ranch dressing is a staple in this house, so I like to have it available home made as much as possible, especially since HFCS is in so many of the store bought brands.

Ingredients
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons lemon juice (and more to taste)
1/2 teaspoon salt
1 teaspoon celery seed
1 teaspoon dried oregano
1/2 teaspoon onion powder
a dash of fresh ground black pepper

Process
1. Combine all ingredients in a medium bowl.
2. Whisk to lighten it up a bit.
3. Serve on salads or as a dip or dressing for sandwiches.
4. Store in an air tight container in the fridge for up to one week.

Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette is one of my favorite dressings for one of my favorite salads. Though originally served and purchased often at the Sundown Saloon, I have managed to recreate this in my own kitchen for a close second version of a long time favorite. The Salad this goes to I will be naming the Tex Mex chopped salad, but I can think of a lot of other salads or grilled meats this would taste superb on.

Ingredients
8 tablespoons oil.
6 tablespoons Lime juice
1 or 2 cloves garlic
Half a bunch of fresh cilantro
1/4 cup to 1/2 cup sour cream
1 teaspoon sugar (if dressing is too sour add more)
1 teaspoon salt

1 raw egg - optional to those who fear them.

Process

1. In a blender combine the ingredients.
2. Taste.
3. Adjust ingredients or seasons to your liking. I like mine on the limey/sour side, but you may want it creamier.

Tarragon Vinagrette

Ingredients
2 Tablespoons Tarragon Vinegar
1 Teaspoon Dijon Mustard
A grind of salt
1/4 cup virgin olive oil
1/4 cup sour cream
2 Tablespoons freshly chopped tarragon (the dry spice shelf stuff works fine in a pinch)
A grind of pepper

Process

1. Stir together vinegar and mustard.
   
2. Season with a grind of sea salt.
3. Pour in olive oil in slow steady stream, whisking while you work!
   
4. When emulsified, stir in sour cream. If needed, use an immersion blender to emulsify.
   
5. Add chopped fresh tarragon.
   
6. Season with a grind of pepper.
7. Enjoy!
   

Sweet Onion Vinaigrette

Ingredients
1/3 Cup Chopped Red Onion
1/4 Cup Red Wine Vinegar
1/3 Cup Sugar (can sub in honey...I sub in to taste. Have never measured)
1/4 Tsp Dry Mustard
1/4 Tsp Salt
1 Cup Canola Oil

Process

1. Combine all ingredients in a blender.
2. Blend in a blender until emulsified.

This is a really yummy salad dressing.

Honolulu Salad Dressing

This recipe is credited to my great grandmother Baba.

Ingredients
1 teaspoon salt
1 teaspoon mustard
1/2 teaspoon paprika
1/2 teaspoon black pepper
juice of 1/2 lemon
1 large spoonful vinegar
4 large spoonfuls oil
1/2 teaspoon Worcestershire
1 teaspoon tomato ketchup
chopped onion
a little sugar

Process

1. Mix ingredients
2. Put in a glass container
3. Shake well before using.
4. Dress Salads.

Caesar Salad Dressing

SP makes a fantastic mock Caesar dressing. I have asked him to write it down, but he says its impossible because he just eye balls it. We now choose this recipe from Cook's Illustrated, spring 2008 edition. It's better for saving in the fridge than his version. We made it last night to accompany the lobster and saved the extra dressing. We are using it tonight as the dressing for chicken wraps (cubed chicken cooked with a little lemon pepper, in a wrap with dressing, chopped Romaine, and shredded cheddar cheese).

Enjoy!

Ingredients:

1/4 cup buttermilk

2 Tablespoons lemon juice

2 Tablespoons mayo

2 teaspoons Dijon mustard

1 teaspoon Worcestershire

1 to 2 garlic cloves, minced

3 anchovy fillets (we use anchovy paste instead)

1/2 Tablespoon salt

1/2 teaspoon black pepper

2 Tablespoons Extra virgin olive oil

1 ounce Parmesan cheese

Process

1. Mix all dressing ingredients except oil and Parmesan with a whisk until smooth.
2. Slowly add oil in a steady stream, whisking all the way.
3. Slowly stir in cheese.
4. Use as wanted and refrigerate unused portion.

Roast Beet Salad with Tarragon Dressing

One of my favorite plants to grow in the garden is beets. There is a variety of things you can do with beets, but unfortunately people are tainted against beets. how many of us have a horror story about tinny canned beets or God forbid the pickled ones. Beets are my friend. Welcome to my favorite garden salad - Cold roasted beets with tarragon dressing. These beets are roasted until caramelized. Yum! (and you can improvise and add carrots or onions, but plain beets works best with this dressing). Tonight's dish honors the last beets of this years crop - and they are the white ones in the picture! Enjoy!

Ingredients:
1 to 2 bunches beets
olive oil (sprayed)
for dressing:
2 Tablespoons Tarragon Vinegar
1 Teaspoon Dijon Mustard
A grind of salt
1/4 cup virgin olive oil
1/4 cup sour cream
2 Tablespoons freshly chopped tarragon (the dry spice shelf stuff works fine in a pinch)
A grind of pepper

Process:

1. Preheat oven 400 degrees.

2. Wash, peel and chop beets.

3. Place beets in 9 x 13 baking dish with a spray of olive oil.

4. Cook in oven until caramelized 30 minutes or so. Chill in fridge.

5. Plate

6. Make Dressing: Stir together vinegar and mustard. Season with a grind of sea salt. Pour in olive oil in slow steady stream, whisking while you work! When emulsified, stir in sour cream and tarragon. Season with a grind of pepper.

7. Pour small amounts of dressing over salad and serve.