Three Salad Dressings For the Summer

I am in total Grandma mode with my food and recipes these days…I am not really measuring, I’m cooking for love not for perfection…forgive me but its just the mood I’m in….im trying to sell a book 🙂 So just count on these recipes serving 4-6 people having salad at a meal…

Peach Balsamic Vinaigrette

1/4 cup of olive oil

1/4 cup of peach balsamic vinegar

1 finely minced garlic clove

1/2 teaspoon coarse black pepper

1/2 teaspoon or to taste kosher salt or flavored salt of your choice

1/2 teaspoon of dried, crushed rosemary OR bruise a small sprig and let it steep for 30 minutes then remove.

Whisk or shake together, let rest for 30 minutes, whisk again and serve with fresh vegetable salad of your choice or use as a marinade for chicken.

Honeycrisp Vinegar Mustard Dressing

1/4 cup of Honeycrisp or other specific varietal apple cider vinegar

1 tablespoon finely minced shallot

1/2 teaspoon or to taste kosher salt or seasoned salt of your choice

1/2 teaspoon of coarse black pepper

1 tablespoon and a half of prepared brown or deli mustard

2/3 cup of light extra virgin olive  oil

Whisk together the first few ingredients then add the olive oil in a slow stream, whisk it well.  Serve immediately with salad or grilled meat or fish of your choice.

Tahini Dressing

1/2 cup of tahini paste (sesame paste) with its oil, well mixed

2 finely minced garlic cloves

1/3 cup of cold, strained vegetable stock

1/4 cup of apple cider vinegar or lemon juice

1 tsp of kosher or sea salt depending on your preference and taste

1/2 tsp or more Z’HUG to your taste….z’hug is a Yemenite hot sauce very popular in Israel and throughout the Middle East.

You can whisk all you want if you want a strong hand but do yourself a favor and put it in a blender until smooth.

(this one will keep refrigerated for about a week)

Hey I got a new book coming out August 1, pre-order now!  Here’s what Kirkus Review said about it!

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in Heirloom Gardening/Heritage Breeds and Wildcrafting, Jewish Stuff, Recipes, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink.

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