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Katie's Kitchen - Delicious Dressings! - Katie Lavin, Wholesale Sales Manager
 There
are a lot of choices out there regarding bottled dressings and
marinades. But, with a few basic ingredients that you probably already
have in your pantry, you can make them fresh and delicious. Dressings
and marinades should highlight and compliment your food, not overpower
it (although I have been known to devour an iceberg salad smothered in
creamy blue cheese dressing when that is the only salad option).
Between the root crops and cabbages we are all still consuming, and with
all of the lovely spring greens appearing in your garden and farmer’s
market, it’s a great time to experiment.
Winter Vinaigrette
- (1/3 cup) Rice or plum vinegar
- (2/3 cup) Olive oil
- Tamari, to taste
- One or two minced garlic cloves
- Toasted sesame oil, just a few drops, to taste
- A few tablespoons of orange juice (optional)
Whisk together. Pour on salad. Consume. (I toss grated or sliced red
cabbage, shredded carrots, currants or raisins (soaked in boiling water
for a few minutes to get them nice and juicy), shredded apple, and pea
shoots together and then add this dressing)
Spring Vinaigrette
This is so nice tossed with fresh greens on a salad. It would also be delicious as a marinade for grilled meats.
- 1/3 cup vinegar or lemon juice (I like balsamic vinegar)
- 2/3 cup olive oil
- 1 or 2 cloves minced garlic and/or 1 or 2 finely chopped scallions
- 2-3 Tablespoons fresh herbs (thyme, basil, oregano, parsley, or a mix of whatever you have) or 1 Tablespoon dried herbs
- 1 tsp Dijon mustard, or to taste (optional)
Whisk together. Pour on greens or marinate your meat and grill. Consume.
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