The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
The Season for Salads
Tis the season for salads and therefore, salad dressings. And when I say salads I am not totally talking about the “midwestern” salads of potato salad, macaroni salad, tuna salad, bean salad, jello salad and dirt pudding salad. I am talking about salad as in terms of green leafy vegetables, tomatoes, onions, cheese, croutons and the like. I love a good salad, much to the shock of what other people seem to think I like or eat and I love a good salad in the summer with some type of delicious homemade dressing. Making dressing is so easy! Most of the time you throw everything into a screw top jar, shake and pour! Totally doable.
The recipes I am sharing here today are some of my favorites. I love anything lemon and my lemon vinaigrette can literally be made anytime, anywhere by anyone. It does wonderful on just about any type of salad you can imagine. Use any of these recipes on your favorite salad and throw on some fresh strawberries or blueberries, maybe a piece of grilled chicken! How fabulous and delicious does that sound? I am also including a recipe for homemade mayonnaise that may seem complicated but it is really easy if you just take your time and follow the directions. As always, I hope you make these and let me know your thoughts!
Lemon Vinaigrette
In a jar with a screw top lid, combine 1/4 cup freshly squeezed lemon juice with 1/2 cup olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Screw on the lid and shake rapidly. Use immediately and refrigerate the remaining vinaigrette.
Add a tablespoon of Dijon mustard for a Lemon Mustard Vinaigrette.
You can also add a tablespoon of honey for extra sweetness.
Add 1/2 teaspoon red pepper flakes for a spicy, kicked up version.
Poppy Seed Dressing
In a jar with a screw top lid, combine 1/2 cup mayonnaise with 1/2 cup olive oil, 2 tablespoons white wine vinegar, 2 tablespoons sugar or honey, 1 tablespoon poppy seeds, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Screw on the lid and shake rapidly. Use immediately and refrigerate the remaining dressing.
Amish Salad Dressing
In a jar with a screw top lid, combine 1/2 cup mayonnaise with 2 tablespoons red wine vinegar, 1 teaspoon sugar or honey, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and 1 tablespoon fresh parsley, diced fine. Screw on the lid and shake rapidly. Use immediately and refrigerate the remaining dressing.
Homemade Mayonnaise
Start by adding 1 large egg to the bowl of a food processor and blend for 20 seconds. Add 1 tablespoon Dijon mustard, 1 tablespoon white wine vinegar and 1/2 teaspoon salt. Blend this together for another 20 seconds. Stop and scrap the sides of the bowl and make sure everything is combined. Turn the food processor on and slowly add 1 cup vegetable oil in drops. This means, literally add the oil, at first, in tiny drops just until the mixture starts to come together and thicken. Once you notice the mayonnaise starting to take a little shape, start pouring then with just a thin stream. Slowly. When the oil has been added, let blend for another 20 seconds and taste for seasonings. You may need to add extra salt, vinegar or even a squeeze of lemon juice for taste. I always add in a little lemon juice to mine.
Homemade mayonnaise will last 2 weeks covered and chilled in the refrigerator. Since you are using a raw egg in this recipe, be sure that you know where your eggs come from and are safe. You can add any flavor to your mayonnaise once it has formed together. You can add dill, basil, red pepper flakes, roasted garlic or any type of fresh herb or flavor that you may be looking for.
If your mayonnaise is too thin, carefully add a little more oil. If you mayonnaise is too thick, carefully add in a splash or two of cold tap water. If your mayonnaise “breaks”, pour it into a bowl. Clean out the food processor and add in 1 large egg yolk and 1/2 teaspoon vinegar to the bowl. Mix and slowly add in, starting first drop by drop and then a thin line, of the “broken” mayonnaise until it all eventually forms together.
Ask and Answer: Travis W. from New Castle wrote and was curious about my experiences making mayonnaise at home. He wondered, if I did and were successful, could I share that recipe and technique and maybe include some homemade salad dressing recipes? Absolutely! Travis W. this column is dedicated to you.