DRESSING ESSENTIALS: SUMMER TOMATO & HONEY DELIGHT
This dressing is a Summer delight. Nice fresh garden tomatoes, lovingly blended with fresh clover honey, and extra virgin olive oil. The base of the recipe comes from my French dressing; however, I lightened it up with fresh clover honey, and left out some of the heat. It's light, and perfect for those warm Summer days, when...
Provided by Andy Anderson !
Categories Dressings
Time 10m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Blanch, peel, roughly chop the tomatoes, and drain the excess liquid.
- 4. Add all the ingredients, except the olive oil, to a blender, or food processor fitted with an S-Blade.
- 5. Blend until the ingredients are completely liquefied.
- 6. Chef's Note: I'm using white pepper; as opposed to black pepper because it has a nice sweet heat.
- 7. Chef's Note: You can't over-blend this dressing, so go for it.
- 8. Leaving the blender on high, slowly drizzle the olive oil into the ingredients, until they begin to thicken slightly.
- 9. Chef's Note: Slowly adding oil in this manner is called creating an emulsion.
- 10. Cover, and place in the fridge overnight before using for the first time.
- 11. Chef's Note: This dressing will stay fresh in the fridge for 5 to 7 days... that is, if it lasts that long.
- 12. PLATE/PRESENT
- 13. Serve over some fresh Summer greens. Enjoy.
- 14. Keep the faith, and keep cooking.
FRESH TOMATO DRESSING
Provided by Claire Robinson
Time 6h10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours.
- Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato.
- BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese.
SALAD/DIP ESSENTIALS: MAYO/MUSTARD/HONEY DELIGHT
I came up with this recipe a few years ago. It is easy/peasy to make and is my go-to dressing for a nice Summer salad out by the pond. But it is also amazing as a dipping sauce for things like chicken tenders and fish. Will be serving it tonight on a salad of greens, veggies, and sliced deli turkey. So, you ready... Let's...
Provided by Andy Anderson !
Categories Dressings
Time 5m
Number Of Ingredients 7
Steps:
- 1. PREP/PREPARE
- 2. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
- 3. If you do not want to use pickle juice, you can always substitute an equal amount of freshly squeezed lemon juice, or perhaps some apple-cider vinegar.
- 4. Gather your ingredients (mise en place).
- 5. Whisk all the ingredients together, and store in a non-reactive container in the fridge until required.
- 6. PLATE/PRESENT
- 7. Use on salads, drizzle over fish or chicken, or as a dip. Enjoy.
- 8. Keep the faith, and keep cooking.
BLISTERED TOMATO DRESSING
A vinaigrette can be as simple as an emulsion of oil and vinegar, but a memorable one carries flavors that hint at the season. This one, featuring charred tomatoes, is perfect for summer. Blistering fresh tomatoes deepens their acidic sweetness. Made with sherry vinegar and olive oil, the dressing is at once earthy and bright.
Provided by Yewande Komolafe
Categories sauces and gravies
Time 20m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
- When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
- Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.
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