Dear Eric: I recently celebrated my 90th birthday and was given the best gift, a selection of herbs for my sunroom. I would like to make my own salad dressings for our daily salads. Any ideas?
Dorita
What a lovely gift on an important milestone for you. Salad dressings will be a good way to use up some of those herbs as they grow, and you can also add them directly to salads.
With regard to salad dressings, you’ll note in cookbooks there are two main styles.
One is called vinaigrette, a tangy blend of oil and vinegar or other acidic liquid, such as lemon juice, traditionally in a three to one ratio. Depending on the vinegar’s tartness, such as when you are using sweeter-tasting balsamic vinegar, or your taste preference, this ratio can go slightly higher or lower.
Dijon mustard is often added to vinaigrette to help emulsify the oil and vinegar. Flavourings are also added to vinaigrette and the main one in my recipe today, as per your request, is a mix of chopped fresh herbs.
The other main type is creamy-style salad dressing, which is based on ingredients such as mayonnaise, yogurt, sour cream and buttermilk. These types of dressings can be flavoured in all sorts of ways, such as today’s yogurt based dressing flavoured with honey, citrus and your option of chopped fresh mint, basil or tarragon. I’ve also whisked up a recipe for a bold-tasting Caesar dressing, that’s been given a fresh taste by mixing in chopped fresh herbs, which could include basil and oregano.
Beyond using fresh herbs in salad dressings, you can also add whole leaves, snipped or chopped ones directly to a salad. For example, in a green salad, you could also toss in some fresh leaves of oregano, tarragon or mint. A tomato or grilled vegetable salad will always welcome fresh basil, and a potato salad snipped chives. Chopped parsley can add colour to just about any salad, including pasta, grain and rice salads.
Dorita, I hope I’ve provided you with enough inviting ways to use up those herbs. Happy harvesting!
Herbed Caesar Salad Dressing
This tangy Caesar dressing is given a fresh taste by blending in a mix of herbs. Use it, of course, to dress a caesar salad, or a spinach salad. It can also be used as a dip for raw vegetables or grilled prawns, and as a spread for sandwiches.
Preparation: 10 minutes
Cooking time: None
Makes: About 1 cup
3/4 cup mayonnaise
2 anchovies, minced, or 2 tsp anchovy paste
2 medium garlic cloves, minced
2 Tbsp olive oil
1/4 cup chopped or snipped fresh herbs, such as parsley, oregano, basil and/or chives
2 tsp Dijon mustard
1 Tbsp lemon juice
1 Tbsp red wine vinegar
• splash or two Worcestershire and Tabasco sauce
• freshly ground black pepper, to taste
Place all ingredients in a bowl and whisk to combine. Transfer dressing to a tight-sealing jar and refrigerate until needed. It will keep about a week.
Honey, Citrus and Yogurt Dressing
This sweet and tangy low-fat dressing can be flavoured with fresh tarragon, basil or mint. Use it to dress green salads or as a dip for raw vegetables.
Preparation: a few minutes
Cooking time: None
Makes: about 3/4 cup
1/2 cup no-fat, plain yogurt
1 Tbsp fresh lemon juice
1 Tbsp fresh orange juice
1 Tbsp honey, or to taste
1 Tbsp olive oil
2 Tbsp chopped fresh tarragon, basil or mint
• salt and white pepper to taste
Place all ingredients in a bowl and whisk to combine. Transfer dressing to a tight-sealing jar and refrigerate until needed. It will keep about a week.
Fresh Herb Vinaigrette
This herb-rich dressing can be used to dress green salads, tomato salad, bean salads and more. It can also be used to flavour grilled vegetables or roasted, sliced bell peppers.
Preparation: 10 minutes
Cooking time: None
Makes: About 1 cup
1/2 cup olive oil
2 1/2 tsp red wine vinegar
2 tsp Dijon mustard
1 tsp granulated sugar
• pinch crushed chili §akes and garlic powder
• salt and freshly ground black pepper , to taste
3 to 4 Tbsp chopped or snipped mixed fresh herbs, such as parsley, chives, tarragon, oregano and/or basil
Place all ingredients in a tight-sealing jar, seal the jar, and then shake well.
Taste the dressing and adjust the flavouring as needed, such as adding more oil if you find it too sharp, or more vinegar if not sharp enough.
Use what you need know and refrigerate the rest until needed. It will keep at least a week. When needed again, shake the jar well before using.
Eric Akis is the author of The Great Rotisserie Chicken Cookbook (Appetite by Random House). His columns appear in the Life section on Wednesday and Sunday.
