I can tell summer is here because I’m making a lot of salads now. The secret to good salad dressing is enough salt—don’t use too little or your dressing will be flat.
Here are three dressings I whipped up this week. Nothing was measured carefully when I made these, so adjust to your liking. These recipes make enough salad dressing for 2-4 people, depending on how much dressing you use.
Umeboshi-Garlic Dressing
1/4 carrot
1 clove roasted garlic
1 soft umeboshi (Japanese pickled plum)
olive oil
white wine vinegar
salt
pepper
Press the garlic and ume through a garlic press. Grate the carrot very fine. Add olive oil and vinegar in your preferred ratio. Season with salt and pepper.
Creamy Ginger Dressing
fresh ginger
3-4 Tbsp mayonnaise
1/2 tsp soy sauce
milk
Finely grate about 2 cm fresh ginger root. Mix together with mayonnaise and soy sauce. Thin with milk to dressing consistency.
Green Lemon Dressing
1 lemon
2 stems parsley
1 clove roasted garlic
1/2 tsp capers
olive oil
salt
pepper
Juice the lemon, removing seeds. Mince the parsley. Run the roasted garlic and capers through a garlic press. Mix together with olive oil to your liking and season with salt and pepper. This was especially nice on a salad with smoked salmon in it.
Posted by kuri at June 15, 2006 08:10 AMYou always introduce intereseting recipes. I sometimes make Ginger Dressing with mayonnaise, but I couldn’t think of ading milk to thin it. I hope you would come here to show your recipes for me and my students.
P.S My daughter went to MORIOKA shoten. She was really intereseted in it. Thanks for the information. I’ll go there later.
It’s nice to know some good and interesting recipes.
I tried Green Lemon Dressing and believe me it was amazing? Thanx a ton for the appreciation that I got after making that recipe.
Will surely look forward to some more exciting recipes.
