{"id":9262,"date":"2021-05-11T20:59:24","date_gmt":"2021-05-11T20:59:24","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=9262"},"modified":"2021-05-11T20:59:24","modified_gmt":"2021-05-11T20:59:24","slug":"salad-dressings","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2021\/05\/11\/salad-dressings\/","title":{"rendered":"Salad Dressings"},"content":{"rendered":"<h4 style=\"text-align: center;\">Homemade Italian Dressing<\/h4>\n<h5 style=\"text-align: center;\">Yield: 1 cup<\/h5>\n<h6 style=\"text-align: center;\">Adapted from: Carlsbad Cravings<\/h6>\n<p>This Homemade Italian Dressing is quick and easy to make, 1000X better than store bought, fresh and natural and is wonderfully versatile! It&#8217;s a balanced tangy and testy blend of olive oil, red wine vinegar, pantry herbs and spices and the best part \u2013 Parmesan Cheese! This Italian Dressing recipe elevates and enlivens everything it touches from salads to vegetables and makes an excellent marinade for chicken, fish, pork and steak. This Italian Dressing also keeps for 2-3 weeks in the refrigerator!<\/p>\n<ul>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cup olive oil<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup red wine vinegar<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS lemon juice<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup finely freshly grated Parmesan cheese<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried parsley<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp dried basil<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp garlic powder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp onion powder<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp dried oregano<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp paprika<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp pepper<\/span><\/li>\n<li><span class=\"quantity\">\u00bd-1<\/span><span class=\"ingredient-name\">tsp sugar or more to taste<\/span><\/li>\n<\/ul>\n<p>Add all the ingredients to a mason jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.<\/p>\n<p>Taste (most accurate taste comes by dipping lettuce in dressing) and adjust according to taste. For less acidity- add more sugar, less tang &#8211; add more olive oil, more tang &#8211; add additional vinegar.<\/p>\n<p>Cover and refrigerate for up to 2 weeks. Shake to recombine before serving.<\/p>\n<p><strong>Notes<\/strong><\/p>\n<p>The sugar mellows out the acidity of the dressing, but you may add more or less to taste.<\/p>\n<p>Grate the Parmesan on the smallest hole of your grater.<\/p>\n<p><strong>Don\u2019t substitute<\/strong> the garlic for fresh unless you expect to use your Italian Dressing within a few days because minced garlic does not keep very long.<\/p>\n<p>For a great shortcut, you can whisk up the dried herbs and spices in advance and keep them in a sealed container or bag.<\/p>\n<h4 style=\"text-align: center;\">Vinaigrette<\/h4>\n<h5 style=\"text-align: center;\">Yield: About 1 cup<\/h5>\n<h6 style=\"text-align: center;\">J. Kenji L\u00f3pez-Alt \/ Serious Eats<\/h6>\n<p>A super-simple vinaigrette appropriate for all lightly dressed green salads.<br \/>\nA 3-to-1 ratio of oil to vinegar makes for a perfectly smooth, thick emulsion.<br \/>\nDijon mustard helps emulsify the oil and vinegar\/water while shallots add mild sweetness.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">small shallot, minced (about 2 TBS)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">small clove garlic, minced (about \u00bd tsp)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp Dijon mustard<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS white wine vinegar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS water<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cup extra-virgin olive oil<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<\/ul>\n<p>Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.<\/p>\n<p>.<\/p>\n<h4 style=\"text-align: center;\">Italian Dressing<\/h4>\n<h5 style=\"text-align: center;\">Yield: 1 cup<\/h5>\n<h6 style=\"text-align: center;\">Adapted from: FiveHeartHome<\/h6>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup extra-virgin olive oil OR neutral vegetable oil, such as sunflower or safflower<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup white wine vinegar OR red wine vinegar OR a combo of the two<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS water<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">tsp honey<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp freshly squeezed lemon juice<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS freshly grated Parmesan<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">tsp garlic salt<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">tsp dried parsley<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">tsp dried basil<\/span><\/li>\n<li><span class=\"quantity\">\u215b<\/span><span class=\"ingredient-name\">tsp dried oregano<\/span><\/li>\n<li><span class=\"id-ingredient-name\">pinch of red pepper flakes<\/span><\/li>\n<li><span class=\"id-ingredient-name\">freshly ground black pepper, to taste<\/span><\/li>\n<\/ul>\n<p>Add all the ingredients to a jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.<\/p>\n<h4 style=\"text-align: center;\">Caesar Salad Dressing<\/h4>\n<h5 style=\"text-align: center;\">Yield: About \u00be cup<\/h5>\n<h6 style=\"text-align: center;\">J. Kenji L\u00f3pez-Alt \/ Serious Eats<\/h6>\n<p>When it comes down to it, an emulsified Caesar salad dressing like this one is essentially a flavored mayonnaise. But because of the Parmesan and black pepper it contains, it&#8217;s far easier to emulsify a Caesar dressing than a standard mayonnaise. The absolute easiest way to do it is using my Foolproof 2-Minute Mayonnaise technique.<br \/>\nAn emulsified dressing clings well to the surface of waxy, hydrophobic lettuce leaves, for even coating and better flavor in each bite.<br \/>\nThis recipe calls for up to a half dozen anchovies for plenty of savory depth, though you can scale back that amount if you like.<\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">egg yolk<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS juice from 1 lemon<\/span><\/li>\n<li><span class=\"quantity\">2-6<\/span><span class=\"ingredient-name\">anchovy fillets (see note)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Worcestershire sauce (see note)<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">medium cloves garlic, minced (about 2 tsp)<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">oz Parmesan cheese, finely grated (about \u00bc cup)<\/span><\/li>\n<li><span class=\"quantity\">\u2153<\/span><span class=\"ingredient-name\">cup canola oil<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup extra-virgin olive oil<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and freshly ground black pepper<\/span><\/li>\n<\/ul>\n<p>Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and parmesan cheese in the bottom of a cup that just fits the head of an immersion blender, or in the bottom of the mini-chopper attachment of a food processor. With blender or processor running, slowly drizzle in canola oil until a smooth emulsion forms. Transfer mixture to a medium bowl.<\/p>\n<p>Whisking constantly, slowly drizzle in remaining \u00bc cup extra virgin olive oil. Season to taste generously with salt and pepper. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Homemade Italian Dressing Yield: 1 cup Adapted from: Carlsbad Cravings This Homemade Italian Dressing is quick and easy to make, 1000X better than store bought, fresh and natural and is wonderfully versatile! It&#8217;s a balanced tangy and testy blend of olive oil, red wine vinegar, pantry herbs and spices and the best part \u2013 Parmesan Cheese! This Italian Dressing recipe elevates and enlivens everything it touches from salads to vegetables and makes an excellent marinade for chicken, fish, pork and&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2021\/05\/11\/salad-dressings\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9262","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/9262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=9262"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/9262\/revisions"}],"predecessor-version":[{"id":9263,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/9262\/revisions\/9263"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=9262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=9262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=9262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}