right blend of oil, vinegar and spices can elevate a
simple bowl of greens, including this Basil Buttermilk
greens are plentiful in grocery stores year-round, but if
you ask us, big-box produce never seems to taste as good as
the leafy greens that pop up in local farmers’ gardens
dressing doesn’t have to have a lot of ingredients to
taste good — all tender baby spinach and delicate spring
mixes need to dazzle the taste buds is a drizzle of
extra-virgin olive oil, a squeeze of lemon and salt and
pepper. But sometimes you crave a dressing that’s a little
following recipes show, the right blend of oil, vinegar and
spices can elevate a simple bowl of greens from a healthful
but ho-hum afterthought to a super-satisfying house special.
Who knows, your family might even ask for seconds.
greens such as romaine and iceberg lettuce are the perfect
canvas for creamy dressings such as the Green Goddess
offered below, while buttery head lettuces demand a lighter
touch. Make sure you wash and completely dry your greens
before placing in the salad bowl (a salad spinner comes in
handy), and also be sure to tear the leaves into bite-sized
pieces, unless you’re grilling the head whole, which I
love to do with romaine.
always salt my greens before adding the dressing — start
with less than you think you need, because once it’s on,
there’s no going back — but it’s perfectly acceptable
to it afterwards, too. And don’t forget a good grind of
Goddess is sometimes dubbed the "little black
dress" of salad dressing because it never goes out of
style. This recipe gets it fat from avocado instead of the
traditional mayonnaise and/or sour cream. It’s on the
thick side, which means you also could use it for dipping
chopped avocado (about 1 avocado)
3 or 4
anchovy fillets or 1 1/2 to 2 teaspoons anchovy paste
small garlic cloves, chopped
cup white-wine vinegar
tablespoons lemon juice
cup Greek yogurt
cup firmly packed basil, chopped
tablespoon chopped fresh parsley
tablespoon chopped tarragon leaves
olive oil, for making dressing, optional
the avocado, anchovies, garlic, scallions, white-wine
vinegar, lemon juice and Greek yogurt to a food processor or
blender; process until relatively smooth. Add the basil,
parsley and tarragon; process until smooth. If too thick,
thin it out with a glug of olive oil.
with crudites as a dip or thin out with olive oil to make a
dressing, add olive oil 1/4 cup at a time, processing
constantly until the desired consistency is reached. Toss
with salad greens.
my favorite (and easy to make) summer salads is char-grilled
romaine. This balsamic vinaigrette is the perfect
cup walnut oil
cup extra-virgin olive oil
cup balsamic vinegar
tablespoon minced onion
teaspoons Dijon mustard
teaspoon kosher salt
glass jar with tight-fitting lid, combine walnut oil, olive
oil, vinegar, onion, mustard, sugar and salt; cover and
shake to blend. Use right away or store in refrigerator for
up to 2 weeks.
"BBQ Bistro" Simple, Sophisticated French Recipes
for Your Grill" by Karen Adler and Judith Fertig
(Running Press, May 2015, $20)
homemade jalapeno jelly for this recipe. Serve with a salad
of watermelon, arugula and chopped pecans. Crumbled
cup rice-wine vinegar
cup pepper jelly
tablespoons fresh lime juice
tablespoon grated onion
teaspoon table salt
teaspoon freshly ground black pepper
cup vegetable oil
together first 6 ingredients. Gradually add oil in a slow,
steady stream, whisking until blended. Store in airtight
container in refrigerator for up to 1 week.
"Southern Living Ultimate Book of BBQ" with
Pitmaster Christopher Prieto (Oxmoor, April 2015, $24.95)
your kids love Hidden Valley Ranch (and who doesn’t?),
they’ll adore this buttermilk-based dressing.
tablespoons full-fat yogurt or sour cream
teaspoons apple-cider vinegar
tablespoons minced shallot
tablespoons chopped fresh basil
sea salt and freshly ground black pepper
teaspoon smoked paprika
bowl, stir together mayonnaise, yogurt, vinegar, shallot and
basil. Stir in most of the buttermilk and all the honey.
Check for consistency and add more buttermilk if needed.
Taste, then season with salt, pepper and paprika. Cover and
refrigerate for an hour before using to allow flavors to
blend and develop. Store any leftover dressing in fridge and
use within a couple of days.
a generous 2 cups.
"Seven Spoons: My Favor Recipes for Any and Every
Day" by Tara O’Brady (Ten Speed, April 2015, $27.50)