Basic Salad Dressings

Caesar Dressing (Italian)

Yield: 1 ¾ cups

1/2 c grated Parmesan cheese

8 anchovy fillets

3 T lemon juice

3 garlic cloves

2 T Dijon mustard

3/4 c olive oil

Put all ingredients in a blender or food processor except cheese. Blend until uniform, then add cheese. If you don’t want to use anchovies taste and add salt as needed, Worcestershire sauce also could be added (I recommend the anchovies though)

Tzatziki (Greek)

Yield: 2 cups

1 ¼ c greek yogurt

1 cucumber, peeled, seeded and chopped

2 t mint leaves

2 t dill

1 T white wine vinegar

1 T olive oil

salt and pepper

Blend in a food processor, add cucumbers near the end so that they keep some texture and aren’t liquefied.

Basic Vinaigrette (French)

Yield: 1 cup

¾ cup extra virgin olive oil

¼ cup red or white wine vinegar

2 T dijon mustard

½ t salt

1 T minced shallots

Put all ingredients together in a container and shake to emulsify.

Sesame Vinaigrette (Asian)

Yield: ¾ cup

1/3 c rice wine vinegar

2 T honey

2 t hot pepper sauce/ chile garlic sauce

2 t sesame oil

1 t dry mustard

1 T toasted sesame seeds

Whisk ingredients together and set aside. To make it a creamy dressing add 2 T chunky peanut butter and 1 T oil, mix thoroughly.