Salad Dressings Essay
* One of the most common types of salad dressings available, vinaigrettes combine vinegar and oil in its most simple form, with herbs and spices added for flavor. For example; adding garlic, oregano, parsley, basil and lemon juice turns it into an Italian dressing. Other vinaigrettes use different types of vinegar such as balsamic, a dark vinegar made from grape juice. Likewise, a red wine vinaigrette combines red wine vinegar with olive oil and optional herbs and spices. Other common vinaigrettes include Greek dressing and raspberry vinaigrette.
* Mayonnaise is the base for the most-known creamy dressings, such as Caesar, blue cheese and ranch dressings. According to Slate Magazine, ranch dressing has been the best-selling salad dressing in the United States since 1992. This creamy dressing, invented by the owners of a California dude ranch, combines mayonnaise with buttermilk, lemon juice, salt, pepper, paprika, mustard powder and fresh chives and dill. Although traditional Caesar salad is prepared with slightly coddled eggs, the oil and egg whisked together essentially make a mayonnaise, so prepared mayonnaise is often used in place of the egg. Other cream-based dressings use sour cream, creme fraiche or even yogurt as the main base.
* For citrus dressings, lemon, lime, grapefruit or orange juice is combined with herbs, spices and olive oil. For a basic citrus dressing, combine lemon juice with olive oil, and seasonings of your choice. Citrus juice is often combined with sweet ingredients such as honey or fruit. One such dressing combines orange juice, lime juice, honey, grated orange peel and olive oil, perfect for a salad that includes fruits such as strawberries, blueberries and tangerines.
Cooked Salad Dressings
* While most salad dressings simply combine raw ingredients, others include ingredients that need to be cooked. For a southern-boiled salad dressing, raw egg is whisked into seasoned flour, along with mustard and evaporated milk. Cream and vinegar is added until the mixture thickens. Finally, butter is stirred in before placing the whole mixture in the fridge to chill. Caesar salad is also considered a cooked salad when you use the coddled eggs, which have been simmered briefly in hot water.
Tuna Dish Salad In Cucumber Boats W/ Ravigote Dressing
Tuna Fish salad is a hearty and satisfying dish for the main course of a luncheon. Cut cucumbers in half lengthwise and hollow out the centers to hold the tuna fish. Place the cucumbers in ice water until needed. Marinate (#) two cupfuls of tuna fish with French Dressing. Before serving the fish, mix three hard-cooked eggs and one cupful of diced celery with it. Place in the cucumber boats. Then pour over it a Ravigote Dressing. (#) To marinate, mix a french dressing of twelve tablespoons (three-quarters of a cup) of Oil, three tablespoons of vinegar, one teaspoon of salt and one-quarter teaspoon of pepper. Mix this thoroughly with the salad ingredients and let stand in the refrigerator for several hours.
Parmesan Tuna Sandwiches
12 oz. can chunk tuna, drained
1 red bell pepper, chopped
3 green onions, thinly sliced
1 cup shredded Parmesan cheese
1/2 cup mayonnaise
2 Tbsp. sour cream
2 Tbsp. Dijon mustard
1 Tbsp. lemon juice
1 tsp. dried basil leaves
Combine tuna, bell pepper, and green onions in medium bowl. In small bowl, combine cheese, mayonnaise, sour cream, mustard, lemon juice, and basil leaves and blend well. Add to tuna mixture and blend. Cover tightly and refrigerate up to 2 days.
Cheesy Barley Sandwich Spread
1/2 cup pearl barley
1-1/3 cups water
1 (8-ounce) package cream cheese, softened
2 tablespoons Dijon mustard
1/3 cup chopped green onion
1/2 cup chopped red bell pepper
1/4 cup grated Parmesan cheese
1/2 teaspoon dried marjoram leaves
Salt and pepper to taste
Rinse barley and place in small saucepan with water. Bring to a simmer, reduce heat, cover, and simmer for 35-45 minutes until barley is tender, or according to package directions. Drain if necessary and set aside to cool for 20 minutes. In medium bowl, beat cream cheese with mustard until smooth. Add barley and remaining ingredients. Use immediately or cover and refrigerate up to 4 days.
Turkey Cucumber Sandwich Spread
1/3 cup mayonnaise
1 Tbsp. dried dill weed
1/2 cup cooked turkey, chopped
1 cup cubed dill Havarti cheese
1 cucumber, peeled, seeded, chopped
Combine all ingredients in medium bowl and mix gently to combine. Cover tightly and refrigerate.
University/College: University of California
Type of paper: Thesis/Dissertation Chapter
Date: 25 October 2016
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