Post

Salad dressings and ratios

Salad dressings and ratios
Name Ratios
Brussels sprouts - 10 sprouts, shaved
- 1 small apple, finely diced
- 0.25 cup seeds or nuts
- 0.25 cup dried fruits
- 0.25 cup crumbly cheese (optional)
Cowboy caviar - 1 red onion, diced
- 2 bell peppers, roasted and diced
- 2 cups cherry tomatoes, quartered
- 1 jalapeño or poblano, diced (optional)
- 0.5 lb black eyed peas (dried), cooked
- 1-1.5 cups corn
- Small bunch of cilantro, chopped
- 1 batch lime and cumin dressing (above)

Dressings

Citrus

  • 1 small shallot, minced
  • 0.75 cup olive oil
  • 0.25 cup Champagne vinegar
  • 3 Tbsp lemon juice + 0.5 tsp zest
  • 2 Tbsp orange juice
  • salt, pepper to taste

Jam

  • 2 tbsp jam
  • 0.25 cup acid
  • 0.5 cup fat
  • herbs, to taste

Buttermilk

  • 0.5 cup buttermilk
  • 0.25 cup acid
  • 2 tsp honey
  • 0.25 cup fresh herbs
  • salt, pepper, dried herbs to taste

Maple poppy

  • 0.25 cup maple syrup
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 2 tsp poppy seeds
  • 2 shallots, minced
  • 2 tsp Dijon

Spicy tahini

  • 0.5 cup soy sauce
  • 0.5 cup tahini
  • 0.25 cup rice vinegar
  • 3 Tbsp honey
  • 2 Tbsp lime juice
  • 1 Tbsp ginger paste (or grated)
  • 1 Tbsp minced garlic
  • 1Tbsp sriracha, to taste
  • 1 tsp black pepper

Lime and cumin

  • 0.25 cups extra virgin olive oil
  • 0.25 cups lime juice
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1 tsp ground cumin
  • 1 tsp chipotle powder
  • 0.5 tsp garlic powder
  • salt to taste

Balsamic vinaigrette

  • 0.5 cup extra virgin olive oil
  • 0.25 cup balsamic vinegar
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • 1 garlic clove, minced
  • salt, pepper to taste

Fennel and lemon

  • 0.5 cup oil (sunflower or grapeseed)
  • 3 tbsp lemon juice (1 lemon, zest too)
  • 4-6 cloves of garlic, minced -2 tbsp fennel seeds, roasted and ground
  • 2 sprigs of rosemary, leaves only
  • 2 tbsp fresh thyme leaves
  • 1 bunch Italian parsley, leaves chopped
  • salt, pepper to taste

Capers vinaigrette

  • 0.5 cup extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 2 tbsp capers, rinsed and chopped
  • 1 garlic clove, minced
  • 2 tsp fresh oregano leaves, minced
  • pinch chili powder
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