Some people tend to look at salads as the obligatory precursor to the main event. Granted, if someone serves you a bowl of pre-cut lettuce and gloppy dressing, it is barely even that... however, with a little creativity and a blender you can make something that is beautiful, delicious, good for you and even those that tend to resist eating "rabbit food" may even get on board.
Doing quick dressings in jam jars is a wonderful time saver, but this time we are breaking out the blender and making a proper emulsion. It doesn't take much more time than shaking a jar, but the end result is something you can not get out of a bottle.
The best part of this whole endeavor is there is really only one rule: the oil to acid ratio (3:1).
That's it. Everything else is up for grabs.
Baby greens with dried Apricot, Cranberries, Pistachios & sliced Strawberries
Spring Mix Lettuce, Arugula, Grapes, Raspberries, Mango & Cashews
Spinach & Arugula with Grapes, Blueberries, Apples and sliced Almonds
Spring Mix, Dried Cherries, Pomegranate seeds, toasted Pine Nuts & Manchego cheese
Sherry Lime Vinaigrette
makes 1 quart
- 1 shallot, minced
- 2 - 3 tbsp honey
- 1 sprig thyme, chopped
- 1/2 tsp pepper
- 1 tbsp kosher salt
- 3/4 cup sherry vinegar
- 1/4 cup fresh lime juice
- 3 cups olive oil
- Put all ingredients except the oil in the blender. Turn on low speed until mixture is homogeneous, then increase speed slightly and drizzle in the oil in a thin stream until it is fully incorporated.
Lemongrass Basil Mint Vinaigrette
makes 1 quart
- 1 shallot, minced
- 1 piece lemongrass, inner leaves only, minced
- 1/4 cup basil leaves, roughly torn
- 3 tbsp mint leaves, roughly torn
- 1/8 cup honey
- 1 tbsp kosher salt
- 1/2 tsp pepper
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 3 cups olive oil
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