Currently viewing the tag: "dressing"
Allioli, or Alioli (Catalan and Spanish) is Spain’s answer to the French garlic mayonnaise called “aioli”. Originally just pounded garlic and oil, typically it is made with egg yolk now. Here, I cheat and use jarred mayonnaise. Version 2 is a lower cholesterol version with bigger flavor based on a sherry vinaigrette. Allioli is used with fish, seafood, potato dishes, or grilled dishes.
Continue reading »
This does not use as much oil as a standard vinaigrette, so is much lighter. Excellent on cucumbers or a “slaw” of savoy or nappa cabbage with grated carrots. For sesame oil, I favor Kadoya brand for its pure clean flavor and aroma. If you can find it, try the Black Sesame seed oil for a deeper flavor. Using a blender for this dressing makes it a snap, although shaking it up in a quart jar with a tight fitting lid is good too.
Continue reading »
Made to go with Apple Celery Almond and Cheese Salad, this dressing is a natural for anything sharp and nutty as well. Arugula, sprouts, escarole, all would be complemented by this dressing.
Continue reading »
Use this dressing where you might use a Louie (1000 Island type) dressing, or with seafood. This recipe was designed to go with the Romaine Salad with Seafood and Shellfish Dressing, which includes instructions for saving the liquid from draining tomatoes. If you are using tomatoes, and have the liquid from them as they drain, great! Use it for flavor and color. If not, don’t worry about it.
Continue reading »
Tagged with: dressing • herbs • romaine lettuce • salad • seafood • shallot • thyme • tomatoes • vinaigrette
This dressing is about the tomato, so only do this when you have tomatoes with plenty of flavor. This is also a pretty dressing, especially when you have different colors of tomatoes. This dressing has a nice combination of fruitiness, acid, and sweetness, and is great on fish, grilled shrimp, chicken, or mixed with arugula and tossed onto grilled slabs of chewy bread. It is good on salads, too.
Continue reading »
This is a celebration of Spanish products, and is great with big flavors such as the tuna in this salad. Try this dressing with grilled fish, poached chicken, shrimp, or vegetables like cauliflower or broccoli. If you do not have the confit garlic, you can leave it out or use a small amount of fresh garlic.
Continue reading »
This dressing is meant to go with Salad of Romaine Hearts with Cherry Tomatoes and Scallions. This dressing would be good as a sauce for pork chops or grilled halibut as well.
Continue reading »
Tagged with: basil • cherry tomatoes • dressing • fish • pork • romaine • salad • scallions • vinaigrette
This dressing is for a green salad with blueberries, almonds, and mozzarella, but would work well with other things as well. Use with cold shrimp or chicken, or a salad of sliced radishes and green onions, slaws, or with fennel, among other things.
Continue reading »
Tagged with: basil • blueberries • chicken • cole slaw • dressing • fennel • green onions • orange • radishes • scallions • shrimp • slaw • vinaigrette
This dressing goes with the Potato, Radish, Celery, Carrot, and Kale Salad, but will of course work elsewhere. Creamy is in quotes because there is just enough cream used to give the dressing silkiness and loft. You could also use mayonnaise instead of cream for a similar effect. The honey used initially for this dressing was from Keith Kimes’ hives on the Lewis Road High Ground Organics farm. It is a light bodied grade “C” with a high moisture content, so it mixes into the dressing readily, and is not super sweet, but very aromatic. Perfect for dressings.
Continue reading »
Tagged with: carrots • celery • dressing • honey • kale • potato salad • potatoes • radishes • salad • vinaigrette
Another “cool” and fragrant dressing. Try it with a salad of romaine and blanched turnips. It also goes with grilled fish and shrimp, and would be a good dip for grilled chicken or lamb kebabs. It is also an excellent accompaniment to summer squash, whether raw or cooked.
Continue reading »
Tagged with: chicken • cilantro • dressing • fish • lamb • marjoram • mint • romaine lettuce • salad • shrimp • summer squash • turnips • vinaigrette
Use this as a salad dressing for slaw, or on shellfish. It is also great on shaved fennel salads.
Continue reading »
This is the simplest of the various versions of this dressing, and is perfect for Celéri Rémoulade (Celeriac, or Celery Root Remoulade).
Continue reading »
This dressing is for the Arugula, Celeriac, and Hazelnut Salad, but goes well with many things. Any thing with arugula, and beets match especially well with this dressing, as do crisped porcini mushrooms. For nut oils, I like the Tourangelle line of oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent.
Continue reading »
Tagged with: arugula • beets • celeriac • celery root • dressing • salad mix • vegetarian • vinaigrette
A variant of Poppyseed Dressing, this one uses a small amount of cream to give a silky texture. This dressing goes well with assertive flavors such as the salad of Mustard Greens and Roasted Red Beets. The sweetness of the orange and the small amount of cream tames ands contrasts nicely with the sharpness of the mustard and earthiness of the beets. If you don’t have poppyseeds, the dressing is still good without them. You could try a little celery seed (just a little!) or some powdered coriander seed.
Continue reading »
This basic dressing uses lemon juice bolstered with a little rice vinegar for acid. The vinegar adds balance to the lemon juice, which can sometimes be harsh, especially when combined with a sharp Tuscan style extra-virgin olive oil. If your lemons are really tart, you could use all lemon juice. You can also use water to lower the acidity if you do not want to use a vinegar.
Continue reading »
This dressing is nice with assertive flavors or things with a bitter edge to them, such as radishes, turnips, or chicories. It is also nice used on fish or shrimp. If you don’t have tangerines, just use oranges.
Continue reading »
Tagged with: citrus • dairy-free • dressing • gluten-free • salad • tangerine • vegan • vegetarian • vinaigrette
This dressing is for a beet and kale salad with apples added to it. The cream is to add body and some richness to offset the earthy and tart elements of the dressing.
Continue reading »
This was a hit at the 2012 Harvest Fair. Any beets will do, but the golden beets are lighter tasting than red and look lovely with the kale. Much of the success of this dish relies on really tender kale. Scotch kale was used, but Russian would work as well.
Continue reading »
Tagged with: beets • cilantro • dressing • golden beets • kale • Red Russian kale • salad • scotch kale
This is along the lines of the thicker style blue cheese dressing, also known as Roquefort. Perfect for chunky vegetable salads, for dipping things in, or as the perfect dressing for the infamous “wedge” salad. It’s also great on baked potatoes. I like to use red wine vinegar, even though it tinges the dressing faintly pink. If you want pristine whiteness, just use white wine vinegar in lieu of red wine vinegar. Make this dressing whenever you have buttermilk on hand, because let’s face it, nothing uses a full quart of buttermilk (and it seems you can only get it in quarts nowadays). There is no salt added in this recipe as mayo and blue cheese both tend to be salty.
Continue reading »
For this dressing, you want to use a good quality red wine vinegar. There are a lot of cheap ones out there, and the taste of most of them is sour, rather than tart, and metallic, aggressive, even bitter. Shun them, as all they will do is ruin your food. Since this dressing is so simple, there is nowhere for an inferior vinegar to hide. While you want to use extra virgin olive oil here, save the heavier Tuscan or Olio Nuovos for other dishes. Something lighter is called for here so the flavor of the beans will shine through. Reducing the vinegar concentrates the flavor and gives it a bit more body, like a balsamic vinegar. I give two measurements for the oil here. The first is for what is referred to as a “slack” vinaigrette-meaning loose, as it will not stay well emulsified due to the ratio of oil to vinegar. This is what you use for salads using vegetables such as beans or carrot, where you dress blanched vegetables while still warm, and is more tart than most salad dressings. It is good on cabbage salads, too. The second is for leafy salads or things that are dressed just before serving, where you want the dressing to cling. It is milder and will stay emulsified better.
Continue reading »
This dressing is good for when you have strong elements in a salad and you want a foil for them, such as spinach salads or salads with beans or green beans like the Provence Inspired salad which has spinach and filet beans. Use a mild honey, and even though it says “honey” in the title, I cut the honey with agave syrup.
Continue reading »
This dressing requires blueberry vinegar, which can be bought or is easy to make and has many uses. To make it yourself, just check the recipe on the site. Although this recipe says “creamy”, it’s not very. There is just enough to give it that texture, and whipping it keeps the dressing light. This dressing is good on salads, in a slaw, and could be used to top chicken or a pork chop.
Continue reading »
Kohlrabi is unfamiliar to many people except as a very Seuss-ian looking vegetable at the store or Farmers Markets. The flavor ranges from very mild to a little sweet, with faint tones of turnip or daikon in the background. It crisp and sometimes almost succulent, and it can be chameleon-like in taking on the flavors of the surrounding seasonings. Here it acts as a foil to horseradish, with the crunch contrasting with the creamy dressing which plays up the inherent sweetness in the vegetable.
Continue reading »
This is pretty much the standard dipping sauce for the rice paper wrapped spring-rolls and sauce you pour on Bun (rice noodle dishes). Add a little neutral flavored oil to give it a more western texture and you have a very versatile dressing, useful for things like a kohlrabi salad or light coleslaw.
Continue reading »
This dressing goes especially well with the Arugula Roasted Beets, and Almond salad. I like the Tourangelle line of oils, especially the nut oils. I find them to be full flavored, fresh, and relatively inexpensive for the quality, which I find to be consistent. Toasted almond oil is one of those “secret ingredients” that will add verve to many dishes, and can even be used for sautéing.
Continue reading »
Originally done for High Ground Organics Harvest Fair, this was done for carrot salad. The apple cider vinegar matches up with the apples in the salad.
Continue reading »
Search High Ground Site
High Ground Favorites Cloud
apples arugula basil beets braise broccoli carrots cauliflower celery chard cheese cilantro dressing fennel fish herbs kale leeks lemon lettuce Meyer lemon mint mushrooms nuts onions oregano parsley peppers pork potatoes quickles radishes salad sauce saute scallions soup strawberries summer squash tomatoes topping vegan vegetarian vinaigrette winter squash