Jazz up your next salad or sandwich with one of these zippy dressings. Caution: Do not overdress.
Chili Lime Vinaigrette
From “Well Dressed Salad Dressings,” by Jeff Keys (Gibbs Smith). Makes about 1 1/2 cups. The author writes, “Use this vinaigrette to add a Latin touch to any salad or grilled vegetable combination. This dressing is best served fresh but will store for a few days in a covered jar in the fridge.”
Ingredients
4 tablespoons fresh lime juice
1 tablespoon sherry vinegar or red wine vinegar
2 cloves garlic, smashed and minced
2 tablespoons minced sweet red onion
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
1/4 teaspoon cayenne pepper
1 teaspoon ground toasted cumin seeds
1 1/2 fresh jalapeño peppers, stemmed and finely diced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Directions
Place all of the ingredients into a mixing bowl in the order listed. Blend evenly and serve.
Avocado Dressing
From “Quick & Easy Mexican Cooking,” by Cecilia Hae-Jin Lee (Chronicle). The author writes, “This makes a lovely topping to any salad but can be used as a garnish for grilled fish, to dress up your tacos or just to drizzle over your enchiladas. This dressing will keep in the refrigerator for about 1 day.” Makes 1 cup.
Ingredients
1 soft, ripe avocado, pitted
1/2 cup chopped fresh cilantro
1 serrano pepper, halved
1 garlic clove, sliced
2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
Scoop out the flesh of the avocado, and place it in a food processor or blender. Add the remaining ingredients and process until pureed.
Herb & Horseradish Dressing
From “The Simple Art of Eating Well,” by Jessie Price and the Eating Well Test Kitchen. Makes 1 cup.
Ingredients
1 cup crème fraîche or reduced-fat sour cream
2/3 cup finely chopped mixed fresh herbs (such as chives, dill, flat-leaf parsley)
1/4 cup prepared horseradish
1/4 teaspoon salt
Freshly ground pepper to taste
Directions
Whisk together all ingredients until combined.
Sour Cream and Tarragon Dressing
From “Living and Eating,” by John Pawson and Annie Bell (Potter). Excellent over potato salad. Makes about 1 cup.
Ingredients
2/3 cup sour cream
Squeeze of lemon juice
1/2 teaspoon sugar
Sea salt
1 tablespoon finely chopped shallot
2 teaspoons finely chopped tarragon
Directions
Whisk the sour cream in a large bowl with the lemon juice, sugar and some sea salt. Stir in the shallot and tarragon.
