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Moroccan Preserved Lemons by Amos MillerMoroccan preserved lemons are an absolute necessity to complete dishes from salads to tagines (stews). Extremely easy to make, adding a unique flavor and texture to the dish, I have kept preserved lemons for as long as a year in the 'fridge without any problem. After all, you're basically talking about lemon juice and salt. But you… |
4 votes
10219 views
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Balsamico Dip by CHEF ASHRAF ABD ALEEM ELKHARBOTLYBalsamico Dip |
1 vote
9166 views
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Easter Egg Salad with Shrimp and Sesame Ginger Dressing by Debi Shawcross
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1 vote
2540 views
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Creamy French Dressing by Chef Smith
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1 vote
1312 views
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Buttermilk Ranch Dressing by Chef Smith
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1 vote
1346 views
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Garlic Vinaigrette by Alice WatersGarlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames… |
1 vote
4524 views
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Orange-Ginger Dressing by Dave ForestThis was the house dressing at a restaurant I worked in. I used to make this at least once a week! Keep in mind, I made about 3/4 of a gallon at a time, so you can cut the recipe as you see fit. |
1 vote
1089 views
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