27167277
Want to save money at the grocery store? Make your own salad dressing.
Many bottled dressings are loaded with salt, sugar, high fructose corn syrup and other additives. Why should you shell out between $3 and $6 or more when you can whisk up a fresh-tasting version?
You probably have olive oil, vinegar and lemon juice in the pantry. Kosher salt is a must for me because it’s nothing but pure salt. It does not have added iodine, which gives it a funny flavor. A pepper mill is a cook’s best friend. Invest in a good one and it will give you years of wear.
I’m not much for flavored dressings, like raspberry vinaigrette or honey mustard, but there are those who like them. Honey, dry mustard and Dijon are staples in some kitchens.
Barbara Kafka is one of my favorite cookbook authors. I count her as a mentor. She is witty, wacky, an exceptional writer and a good home cook. The first day I met and interviewed her, she was sitting at a table in the now-shuttered Hunt Room at the Bellevue, her head thrown back with laughter, sipping a bloody mary and smoking a Carlton cigarette.
Over the next few months, I will give you some of Kafka’s recipes from "Vegetable Love." It’s the one to buy if you want the best book on vegetables published in America.
Everyday Vinaigrette
Ingredients:
1/4 teaspoon of Dijon mustard
1 teaspoon of kosher salt
1/8 teaspoon of freshly ground black pepper
3 tablespoons of red wine (can be part fresh lemon juice) or tarragon vinegar
1/2 cup each of olive and vegetable oil
Directions:
In a small bowl, whisk together all of the ingredients.
Must be covered and can be stored in the refrigerator for up to two weeks. Whisk well each time before using.
Makes about one-and-a-quarter cups.
Note from Phyllis: To Kafka, a "killer" olive oil is a dark green, super Tuscan that is very expensive.
Soy-Sesame Vinaigrette
Ingredients:
1-1/2 tablespoons of tarragon vinegar
1/8 teaspoon each of dry mustard and kosher salt
Freshly ground black pepper, to taste
1-1/2 tablespoons of soy sauce, preferably tamari
1/4 cup of olive oil
1/8 teaspoon of toasted sesame seed oil
1/4 teaspoon each of chopped fresh tarragon and finely minced garlic
Directions:
Whisk the vinegar, mustard, salt, pepper and soy sauce in a small bowl until smooth. While whisking, add the olive oil, then the sesame seed oil, tarragon and garlic.
The dressing can keep for one hour; if longer, the garlic will become too strong.
Makes about a half cup.
Anchovy Vinaigrette
Ingredients:
1/2 cup of olive oil
2 tablespoons of red wine vinegar
3/4 teaspoon of anchovy paste
3/4 teaspoon of Dijon mustard
4 sprigs of fresh parsley, leaves only
1/4 cup of fresh basil leaves
1/4 teaspoon each of kosher salt and freshly ground black pepper
Directions:
Blend all of the ingredients in a food processor or blender.
Makes three-quarters of a cup.
Note from Phyllis: Kafka writes this dressing is good on a simple romaine lettuce salad or potatoes. You can add a tablespoon of freshly grated Parmesan.
Yogurt Dressing
Ingredients:
1/2 teaspoon of dried cumin
1/2 teaspoon of vegetable or canola oil
2 cups of plain yogurt
1/4 cup of fresh orange juice
1/16 teaspoon of minced garlic
1 teaspoon of kosher salt
Pinch of freshly ground black pepper
Directions:
In a small glass bowl, microwave the cumin and oil at 50-percent power for about a minute, or until fragrant. Transfer to a blender and add the remaining ingredients. Blend on low until mixed.
Cover and refrigerate at least a day before serving.
Makes about two-and-a-quarter cups.
Note from Phyllis: Kafka likes this dressing on fruit and vegetable salads.
