Well Dressed: Salad Dressings

Well Dressed: Salad Dressings

by Jeff Keys
     
 

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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

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.

Editorial Reviews

The Daily Meal

Salads are a great way to enjoy summer vegetables and fruits, but I tend to find myself using the same lemon and olive oil dressing to coat my greens, salad and after salad. While it is delicious and easy to use, there are a ton of other creative vinaigrettes out there that help spruce up salads and make usual go-to recipes a little more exciting.

We turned to cookbook author Jeff Keys, whose recent book Well Dressed is filled with fun and exotic ideas for inspiration, and came up with a creamy avocado dressing of our own.

Try one of these four ideas below, and please let us know if you have any more to share!

Fresh Basil Vinaigrette

These flavors a perfect blend for three-bean or similar salads. And the flavors only get better after a day in the fridge.

Avocado and Mint Dressing

The creamy avocado in this dressing pairs well with the invigorating and bright taste of fresh mint and works wonderfully for a light yet filling summer salad.

Honey-Roasted Raspberry Vinaigrette

The anise-like flavor of tarragon blends well with the sweetness of summer raspberries making this a fantastic dressing.

Sesame Mint Vinaigrette

A salad dressing that capitalizes on exotic flavors from around the world.

Read more: thedailymeal.com/4-summer-salad-dressings

Read more: thedailymeal.com/4-summer-salad-dressings#ixzz1Ruj1Kaay

Read more: thedailymeal.com/4-summer-salad-dressings#ixzz1Ruiv8YQv
— Yasmin Fahr

The Daily Meal - Yasmin Fahr

Salads are a great way to enjoy summer vegetables and fruits, but I tend to find myself using the same lemon and olive oil dressing to coat my greens, salad and after salad. While it is delicious and easy to use, there are a ton of other creative vinaigrettes out there that help spruce up salads and make usual go-to recipes a little more exciting.

We turned to cookbook author Jeff Keys, whose recent book Well Dressed is filled with fun and exotic ideas for inspiration, and came up with a creamy avocado dressing of our own.

Try one of these four ideas below, and please let us know if you have any more to share!

Fresh Basil Vinaigrette

These flavors a perfect blend for three-bean or similar salads. And the flavors only get better after a day in the fridge.

Avocado and Mint Dressing

The creamy avocado in this dressing pairs well with the invigorating and bright taste of fresh mint and works wonderfully for a light yet filling summer salad.

Honey-Roasted Raspberry Vinaigrette

The anise-like flavor of tarragon blends well with the sweetness of summer raspberries making this a fantastic dressing.

Sesame Mint Vinaigrette

A salad dressing that capitalizes on exotic flavors from around the world.

Read more: http://www.thedailymeal.com/4-summer-salad-dressings

Read more: http://www.thedailymeal.com/4-summer-salad-dressings#ixzz1Ruj1Kaay

Read more: http://www.thedailymeal.com/4-summer-salad-dressings#ixzz1Ruiv8YQv

Product Details

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

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.

Meet 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.

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