Dress It Up!

Since salads are on this summer's menu, here are a few recipes for homemade dressings that will dress up any bowl of ordinary greens. These fresh dressings will last up to about a week in your fridge. You can whisk to recombine before serving.

The image above is a great tool, Salad Chef, for making your own salad dressings. You pour all ingredients into the cruet and use the handy emulsifying mini whisk to combine the oil and vinegar. You can order it on Williams-Sonoma's website, here.
If you do not have one of these handy dandy tools, you can use a food processor or regular ol' blender.


Miso-Ginger Dressing
· 1/4 cup peanut oil
· 1/4 cup rice vinegar
· 3 tbsp. mild or sweet miso (yellow or white)
· 1 tbsp. dark sesame oil
· 2 medium carrots, roughly chopped
· 1 inch long piece of fresh ginger, cut into thin coins
· salt and freshly ground pepper

·Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots. The let the machine run for a minute or so until mixture is chunky-smooth. Add salt and pepper to taste.


Avocado-Basil Dressing
· 1 avocado
· 1/2 cup fresh basil leaves
· 1 clove garlic
· juice of one or more limes
· 1/4 cup olive oil
· salt and freshly ground pepper

· Put all ingredients in a mini food processor or blender and puree until smooth. Add a few drops of water if needed to thin dressing out. Add salt and pepper to taste.


White Wine Vinaigrette
· 1/3 cup white wine
· 1/4 cup freshly squeezed lemon juice
· 1 tsp. honey
· 1/4 tsp. kosher slat
· 1/4 tsp. black pepper
· 3/4 cup extra virgin olive oil

· In a medium bowl, whisk together the wine, lemon juice, honey, salt and pepper.
Still whisking, slowly add the oil in a steady stream.


Greek Lemon Oregano Dressing
· 2 cloves garlic
· 1/4 cup red wine vinegar
· 1/4 cup fresh lemon juice
· 1 1/2 tsp. dijon mustard
· 3/4 tsp. salt
· 3/4 tsp. freshly ground black pepper
· 1 1/2 cups extra virgin olive oil
· 1/4 cup chopped fresh oregano
· 1/4 cup finely chopped shalots or red onion


· In a food processor with metal blade attached, mince garlic. Add vinegar, lemon juice, mustard, oregano, salt and pepper. Process to combine. With the motor running slowly drizzle olive oil until dressing is emulsified. Add salt and pepper to taste. Stir in shallots before serving.


Enjoy!