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