Sheila's Salad Dressing Collection

Gourmet Mag. Salad Dressings

CARROT GINGER DRESSING
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1/2 lb carrots (3 medium), coarsely chopped
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallots
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/8 teaspoon salt
1/2 cup vegetable oil
1/4 cup water
Pulse carrots in a food processor until finely ground (almost puréed).
Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame
oil, and salt and pulse until ginger and shallots are minced.

With motor running, add vegetable oil in a slow stream.Transfer
mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to
3 minutes. Thin dressing with additional water if desired.

Cooks' note: Dressing keeps, covered and chilled, 1 week.
Makes about 2 cups


STILTON DRESSING
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2/3 cup crumbled Stilton (from a 6- to 7-oz wedge, rind discarded)
1/4 cup sour cream
1/4 cup water
2 teaspoons white-wine vinegar
1/4 teaspoon black pepper
2 tablespoons finely chopped fresh chives

Coarsely mash Stilton with a fork in a bowl. Stir in sour cream,
water, vinegar, and pepper until combined well, then stir in chives.
Season with salt if desired.

Cooks' note: Dressing keeps, covered and chilled, 3 days.
Makes about 1 cup.

GourmetLast Touch
January 2006; originally published 1993

LEMON PEPPER DRESSING
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1/4 teaspoon finely grated fresh lemon zest, or to taste
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons ground black pepper
1 teaspoon sugar
Scant 1/2 teaspoon salt
3/4 cup olive oil

Whisk together zest, juice, mustard, pepper, sugar, and salt
until sugar and salt are dissolved. Add oil in a slow stream,
whisking until emulsified.

Makes about 1 cup.

Gourmet
FRENCH VINAIGRETTE
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1/4 cup white-wine vinegar
2 tablespoons finely chopped shallot
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
3/4 cup olive oil

Whisk together vinegar, shallot, salt, mustard, and pepper
until salt is dissolved. Add oil in a slow stream, whisking until
emulsified.

Cooks' note: Dressing keeps, covered and chilled, 1 month.

Makes about 1 cup.