Get Dressed
Delicious dressings provide more than accompaniment for salads. On the contrary, many entrees, especially those with chicken and fish, are often flavored with assorted vinaigrettes and dressings. Of course, vegetable side dishes also benefit from being all dressed up. Homemade dressings encourage much versatility, with the possibilities limited only by imagination. A good dressing can change the entire tone of a dish, whether it is a simple salad or an entree. So, dress up your meals with these quick and easy make-at-home dressings, featured in the current issue of Martha Stewart’s Everyday Food.
Basic Vinaigrette
(recipe courtesy Everyday Food, September 2006)
Ingredients:
1/4 cup white-wine vinegar
1 tablespoon Dijon mustard
pinch sugar
coarse salt and ground pepper
3/4 cup extra virgin olive oil
In a small bowl, whisk together vinegar, mustard, and sugar; season with salt and pepper. Slowly add oil, whisking to combine, or shake all ingredients in a jar. Makes 1 cup.
Add-ins: Finely chopped shallots or fresh herbs, including parsley, basil, or cilantro.
Serving suggestions for this viniagrette include dressing up mixed greens, and steamed or boiled vegetables, such as green beans, asparagus, broccoli, and potatoes.
French Dressing
(recipe courtesy Everyday Food, September 2006)
Ingredients:
1/4 cup white-wine vinegar
1/4 cup ketchup
1 tablespoon sugar
2 teaspoons paprika
1 teaspoon Worcestershire sauce
coarse salt
1/3 cup olive oil
In a small bowl, whisk together vinegar, ketchup, sugar, paprika, and Worcestershire sauce; season with salt. Whisking constantly, add oil in a steady stream until incorporated. Makes 3/4 cup.
Serving suggestions for this dressing include dressing up mixed greens, baked fish, and sliced raw vegetables, such as tomatoes and cucumbers.
Ranch Dressing
(recipe courtesy Everyday Food, September 2006)
Ingredients:
1/3 cup low-fat buttermilk
1/3 cup reduced-fat sour cream
1 tablespoon cider vinegar
1 small garlic clove, pressed or very finely chopped
1 tablespoon minced scallion
coarse salt and ground pepper
In a medium bowl, whisk together buttermilk, sour cream, and vinegar; stir in garlic and scallion. Season with salt and pepper. Makes 3/4 cup.
A popular serving suggestion for this dressing is to dress up iceberg lettuce wedges.
Caesar Dressing
(recipe courtesy Everyday Food, September 2006)
Ingredients:
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup light mayonnaise
1/4 cup grated Parmesan cheese
2 anchovy fillets, roughly chopped (optional)
1 small garlic clove
In a blender, combine lemon juice, mayonnaise, Parmesan, anchovy fillets (if using), and garlic; blend until very smooth (the dressing will be thick. Makes 3/4 cup.
Serving suggestions for this dressing include dressing up grilled chicken and shrimp.
Blue Cheese Dressing
(recipe courtesy Everyday Food, September 2006)
Ingredients:
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon red-wine vinegar
1 tablespoon minced shallot
1/2 cup crumbled blue cheese
coarse salt and ground pepper
In a medium bowl, whisk together mayonnaise, sour cream, vinegar, and 1/4 cup cold water. Stir in shallot and blue cheese, breaking up large pieces of cheese with a spoon. Season with salt and pepper. Makes 1 cup.
Serving suggestions for this dressing include dressing up greens and baked potatoes.
