Well Dressed: Salad Dressings
Well Dressed includes 75 recipes for sweet vinaigretes, tangy creamy dressings, and rich warm dressings that dress up a green salad, pasta salad, and vegetables, or even marinate meat. Asian Ginger Lime; Warm Mushroom, Bacon, and Molasses; Provencal Caper and Green Olive; and Mango, Sweet Onion, and Fresh Thyme are just a few of the exceptional flavor combinations you will experience.
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Well Dressed: Salad Dressings
Well Dressed includes 75 recipes for sweet vinaigretes, tangy creamy dressings, and rich warm dressings that dress up a green salad, pasta salad, and vegetables, or even marinate meat. Asian Ginger Lime; Warm Mushroom, Bacon, and Molasses; Provencal Caper and Green Olive; and Mango, Sweet Onion, and Fresh Thyme are just a few of the exceptional flavor combinations you will experience.
9.99 In Stock
Well Dressed: Salad Dressings

Well Dressed: Salad Dressings

by Jeff Keys
Well Dressed: Salad Dressings
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Well Dressed: Salad Dressings

Well Dressed: Salad Dressings

by Jeff Keys

Overview

Well Dressed includes 75 recipes for sweet vinaigretes, tangy creamy dressings, and rich warm dressings that dress up a green salad, pasta salad, and vegetables, or even marinate meat. Asian Ginger Lime; Warm Mushroom, Bacon, and Molasses; Provencal Caper and Green Olive; and Mango, Sweet Onion, and Fresh Thyme are just a few of the exceptional flavor combinations you will experience.

Product Details

ISBN-13: 9781423617679
Publisher: Smith, Gibbs Publisher
Publication date: 03/01/2011
Sold by: Barnes & Noble
Format: eBook
Pages: 128
File size: 1 MB

About the Author

Jeff Keys is the owner of Vintage Restaurant in Sun Valley, Idaho, which is known for its rustic elegance and sophisticated cuisine. Jeff is also the author of Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite and Ice Cream Mix-ins: Easy Homemade Treats. Jeff lives with his family on their farm south of Bellevue, Idaho.

Read an Excerpt

Warm Celeriac and Lemon Vinaigrette

Celeriac is a wonderful root vegetable whose gnarly appearance on the outside disguises the delicious vegetable inside. It tastes a bit like celery (of course) but with a nutty quality. When it is sautéed, roasted, or fried, a wonderful nutty, creamy taste complements the mild celery flavor. I love the contrast of warm dressings over cool salads.

Makes about 1 1/4 cups

1/3 cup mild olive oil

1 large celeriac bulb, peeled and cut into 1?4-inch dice (about 1 cup)

2 tablespoons rice wine vinegar

2 tablespoons freshly squeezed lemon juice

1 pinch kosher salt to taste

1 pinch freshly grated black pepper

2 tablespoons snipped fresh chervil

To make the vinaigrette

In a medium-sized sauté pan, add the olive oil and sauté the diced celeriac on low to medium heat until tender. Remove the sauté pan from heat and let cool a little.

Stir the vinegar and lemon juice into the sautéed celeriac and season with salt and pepper. Taste for seasoning and adjust to your preference. Add the chervil. Just before serving reheat the vinaigrette and serve. This vinaigrette is great with cool, crispy green salads or as the dressing for a warm potato salad. Try tossing it with some greens and serve it with grilled fresh fish. This vinaigrette is best to use when freshly made.

Table of Contents

INTRODUCTION 5

VINAIGRETTES 9

INTERNATIONAL 31

SLAW AND CREAMY DRESSINGS 57

MIX-IN DRESSINGS 85

INDEX 94

ACKNOWLEDGMENTS 96

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