Vinagrettes & Dressings

Tofu Caesar Dressing

12 ounces soft silken tofu
1 cup vegetable broth
4 tsp Anchovy paste
4 Cloves Garlic
4 tsp Dijon Mustard
4 tsp Lemon juice

In food processor or blender, combine the tofu, broth, anchovy paste, garlic, mustard and lemon juice. Puree until smooth.

Note: The tofu in this dressing provides a boost of protein and no fat. This dressing is also great poured over left over steamed broccoli and then tossed with parmesan cheese.

Croutons for this salad can be made from left over bread that can be seasoned and dried in the oven.

Olive Oil Vinaigrette/French Dressing (1 cup)

4 tablespoons white or red wine vinegar
2 teaspoons Dijon mustard
12 tablespoons extra virgin olive oil
salt and freshly ground pepper

Combine vinegar, mustard and salt (1/4 teaspoon) in a small bowl and let it stand for 15 minutes.
Whisk in the oil, adding it in a steady stream. (Or, put in a jar and shake.)
Season with pepper to taste.

Shallot Vinaigrette (1 cup)

2 shallots, peeled and diced
4 tablespoons white or red wine vinegar
2 teaspoons Dijon mustard
12 tablespoons extra virgin olive oil
salt and freshly ground pepper

Combine vinegar, shallots and salt (1/4 teaspoon) in a small bowl and let it stand for 15 minutes, or longer, to sweeten the shallots. (Note that they might turn pink.)
Stir in the mustard, then whisk in the oil, adding it in a steady stream. (Or, put in a jar and shake.)
Season with pepper to taste.

Lemon Poppyseed Dressing (2 cups)

Juice of 2 lemons (about ½ cup)
4 tablespoons heavy cream
2 teaspoons poppyseeds
2 teaspoons minced shallots
1 teaspoon finely grated lemon zest
1 teaspoon coarse salt (more to taste)
pepper to taste
1 ½ cups canola oil

In a small bowl whisk together lemons juice, cream, poppyseeds, shallots, lemon zest, salt and pepper. Whisk in oil in a steady stream. Adjust seasonings to taste.

Balsamic Vinaigrette (2 cups)

6 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 small garlic cloves, minced
2 teaspoons coarse salt
freshly ground pepper
1 ½ cups olive oil

In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper.
Whisking constantly, add the oil in a steady stream.
Adjust the seasonings.

Creamy Black Pepper Dressing (2 cups)

1 ½ cups sour cream
2/3 cup mayonnaise
4 tablespoons milk
8 teaspoons Worcester sauce
1 teaspoon coarse salt (more to taste)
ground pepper and cayenne pepper (optional)
2 teaspoons cider vinegar

In a small bowl whisk together all ingredients until smooth.
Add the seasonings to taste.

Lime-Cumin Vinaigrette (1 cup)

2 cloves garlic, pressed
salt
grated (or minced) zest of 4 limes
5 tablespoons of lime (or lemon) juice
4 tablespoons finely diced shallot
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon dry mustard
½ cup olive oil
3 tablespoons chopped cilantro

Combine garlic, lime zest, juice, and shallot.
Toast cumin and coriander seeds. Grind and add to juice mixture.
Whisk in mustard and oil. Let stand (at least 15 minutes) before serving.
Add cilantro just before serving.