Please post your favorite salad dressing recipe

[Anonymous]

Carrots, oil, ginger, seasoned rice vinegar, shallots, soy sauce

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Sounds delicious but I am super allergic to mango. It's hard because it's becoming so popular and lots of restaurants and people don't think to disclose it. Have you found other jams that work?

I haven’t tried it but I’m guessing a berry blend jam would work well too. You want something that brings fullness and depth but doesn’t scream a particular fruit (unless you want that for a particular salad).

[Anonymous]

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

You only make 2 tablespoons of dressing at a time? This looks like it would save just fine in the fridge.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

Sounds delicious but I am super allergic to mango. It's hard because it's becoming so popular and lots of restaurants and people don't think to disclose it. Have you found other jams that work?

I haven’t tried it but I’m guessing a berry blend jam would work well too. You want something that brings fullness and depth but doesn’t scream a particular fruit (unless you want that for a particular salad).

Bonne Maman four fruits might be perfect for this, then.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This is going to sound weird but trust me on this if you like a bold vinaigrette on arugula or spinach. This would be too much and overpower an iceberg or similar.

1/2 tablespoon olive oil
1 tablespoon red wine vinaigrette
1/2 tablespoon Crofter’s mango jam (or to taste - if we’re eating it with fish or Cuban I’ll go heavier on the jam to bring out the mango flavor otherwise this specific recipe the jam brings a fullness but the mango flavor isn’t detectable on its own)

Adults and kids go NUTS over this dressing. I’ve had total snobs ask me what gourmet store I got it from.

You only make 2 tablespoons of dressing at a time? This looks like it would save just fine in the fridge.

This is a smart way to give the recipe for a dressing. This way people can scale up to make as much as they need, but not too much. DP

[Anonymous]

Anonymous wrote:Roast a full head of garlic until very soft and browned. Squeeze all the garlic into a blender, add a good pinch of salt, a few Ts tahini, a bunch of lemon juice, a bunch of basil (like at least a full packed cup), a T or so of miso, and enough water to thin to your taste. Let it blend until very smooth.

Ooooh, I'm the one who posted the thread about what to do with lots of basil. I'll make this for sure.