This came from one of our classes at the Life Center, where we made it up on the spot. The results were fantastic, and this very pretty dressing is now a favorite enjoyed by many.
Stir yogurt and vinegar until smooth, add basil. This will hold in the refrigerator for about 2 weeks tightly covered.
This is a great basic recipe you can easily adjust to suit your personal taste, or use the fresh herbs that are in season in your garden.
1. Combine all of the ingredients and whisk them until they are thoroughly blended.
2. Adjust the seasoning with additional salt, pepper, or sugar
Red Pepper Vinaigrette
Whisk the coulis, vinegar, salt and pepper together in a medium bowl. Slowly add the oil, whisking vigorously, until the vinaigrette is emulsified. This will keep, tightly covered, in the refrigerator for about 1 week.
In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made.
2 tb Olive oil
4 tb Raspberry vinegar
2 tb Rich lamb stock
1 tsp Black pepper; to taste
1 tsp Oregano;
chopped 1 tsp Chives; chopped
4 c Baby lettuce leaves
Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs as close to serving time as possible. Toss with baby lettuce and serve.
Sizzling Chili Pepper Oil
1. Combine chili peppers, chili powder, paprika, and cayenne pepper in a food processor. With processor running, slowly add oil. Process until all oil is incorporated.
2. Transfer mixture to a clean glass container; properly store for at least 2 days before using.
3. Decant oil before using.
Garlic Cilantro Oil
1. Blanch cilantro in boiling water for 30 seconds and remove. Drain well.
2. In a dry frying pan, sauté garlic just until lightly caramelized.
3. Place cilantro and garlic in a food processor. With machine running, slowly add oil. Process until all oil has been incorporated.
4. Transfer mixture to a clean glass container; properly store for at least 2 days.
5. Decant oil before using.
3/4 cups Italian salad dressing
2 teaspoons cilantro, chopped
3/4 teaspoons liquid hot pepper sauce
1/2 teaspoons pepper
1/2 teaspoons chili powder
Combine ingredients, adjust spices to taste. Good with lettuce and vegetable based salads.
The pungent miso also adds vitamins, protein, and nutrients to this healthy, low-fat dressing, which contains just a 1/4 teaspoon of sesame oil. Serve drizzled on top of a simple salad of iceberg lettuce and shaved carrots.
Yields: 1 cup
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil, and sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to combine.
Lemon Basil Dressing
The original version of this now ubiquitous condiment was created at the Hidden Valley Guest Ranch in Santa Barbara in the 1950s. The formula was subsequently purchased by the Clorox company, which uses the Hidden Valley name to this day, but "ranch" has become a generic term not just for a dressing but for a buttermilky flavor (as in ranch-flavored chips). Here's a fresh homemade version. If you prefer a less runny dressing, stir in 1/3 to 1/2 cup of mayonnaise or sour cream.
Yields: 1 cup
Mash together the garlic cloves and salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid. Add and whisk together buttermilk, lime juice, cilantro or parsley and chives until well blended. Taste and adjust the seasonings with salt and pepper. Use immediately or cover and refrigerate.