Recipes

Chef Demo by Chef Stephanie

3 Salad Dressings

Chef Stephanie demonstrated how to make these three versatile dressings for use on meats, pasta and salads as well as spreads.

Creamy Lemon Basil Dressing

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 Tbl honey
  • ½ cup lemon basil leaves
  • ¼ cup shallots, minced
  • 2 Tbl rice vinegar
  • kosher salt, to taste

Macerate the shallots in the rice wine vinegar until softened. Combine everything in a blender and puree until very smooth. Adjust seasoning to taste.

Uses:

  • toss with romaine, cucumbers, tomato, and radishes for a refreshing summer salad
  • use as a dip for crudité or chicken wings
  • use as a spread for a turkey sandwich

 

Pistachio Vinaigrette

  • ¼ cup pistachios, salted, toasted, roughly chopped
  • 1 clove garlic, halved
  • ½ cup extra virgin olive oil
  • 1 orange, zested, juiced
  • 1 lemon, zested, juiced
  • 1 Tbl honey
  • kosher salt, to taste
  • black pepper, to taste

In a small bowl combine olive oil, orange juice, orange zest, lemon juice, lemon zest, and honey. Place one half of the garlic on the end of a fork. Use the garlic-pierced fork to whisk the salad dressing together. Add the pistachios and season to taste with salt and pepper.

Uses:

  • pour over chilled roasted beets with goat cheese
  • drizzle on grilled fish
  • toss with bulgur or wild rice for a nice grain salad

 

Tomato Vinaigrette

  • 2 small tomatoes or 1 medium size tomato
  • 2 Tbl sherry vinegar
  • ¼ cup extra virgin olive oil
  • 1 tsp honey
  • 1 clove of garlic, halved
  • 2 Tbl chopped basil
  • kosher salt, to taste
  • black pepper, to taste

Cut the tomatoes in half. Grate the tomatoes with the cut side against a box grater. Discard the tomato skin. In a small bowl, combine tomato pulp, sherry vinegar, olive oil, and honey. Skewer the halved garlic on the end of a fork and use it to whisk the salad dressing. Add the chopped basil and season to taste with salt and pepper.

Uses:

  • drizzle over sliced mozzarella
  • serve with roasted fish
  • toss with penne pasta – can be served warm with parmesan or cold as a pasta salad
  • use as a dip for grilled bread

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