I used to think that Ranch dressing was something that only came in a bottle. The idea of making my own at home never crossed my mind. At the very least, you had to buy a packet of “ranch dressing mix” and combine it with mayonnaise and buttermilk. Until recently it never occurred to me that the contents of the packet were spices that I could combine myself at home.
Because this recipe uses fresh herbs it tastes better than bottled dressing. And because it uses yogurt to replace half the mayonnaise it’s healthier than ranch dressing. It’s so easy to make, you’ll never buy the stuff in a bottle again.
You will need:
• 1/3 cup buttermilk
• 1/3 cup greek-style yogurt
• 3 tablespoons mayonnaise
• ½ tablespoon lemon juice
• ½ tablespoon Dijon mustard
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh dill
Mix all ingredients together. Serve. Extra dressing will keep in the fridge for at least 2 weeks.
In my estimation, there’s no reason to ever buy salad dressing in a bottle from the store. Not only is it easy to make salad dressing at home, it’s often healthier, it tastes better, and it’s much cheaper.
Let’s take a look at a few common dressings. Today we'll make he easiest one to put together, and the one that I use most frequently: vinaigrette. To make basic vinaigrette you’ll need three ingredients: oil, acid, and emulsifier.
The oil is easy: olive, canola, sesame, peanut, soy, etc. If you’re using a strongly flavored oil such as sesame, consider mixing it with a neutral oil like canola.
For the acid, I typically use vinegar or citrus juice. You can use any type of vinegar – balsamic, wine, rice, or whatever your favorite is. I also like to make flavored vinegar by microwaving a few tablespoons of plain white distilled vinegar or rice vinegar with a teaspoon or two of dried herbs for 15 seconds. Let it cool completely, strain, and Presto! You have tarragon (or oregano, or whatever) vinegar.
An emulsifier is a substance that holds fat and water together. When making salad dressing, the ones you’ll typically use are egg yolk, mustard, or honey.
To make the vinaigrette, mix 3 parts oil with 1 part acid and about ½ part emulsifier. For 2 servings, you’ll want to make about 4 tablespoons total, so use 3 tablespoons of oil, 1 tablespoon of vinegar, and 1 or 2 teaspoons of emulsifier. Whisk it all together. If the mixture appears to be separating, add more emulsifier and whisk some more.
If you like you can add other flavoring agents like minced herbs or spices, but you don’t have to. Add salt and pepper to taste, then toss with your greens and serve.
Note: if you’re leery of using raw egg yolk, you can coddle it to reduce the risk of food poisoning. Bring a small pot of water to boil, then put the whole egg in the water for 30 seconds. Remove with a slotted spoon, crack, and use your fingers to separate out the yolk. It will not be cooked through, but it will be slightly safer. You should also choose the freshest, most local eggs you can get your hands on. I use Steibr’s Farm Organic Cage-Free eggs, which are local to Seattle.
Tomorrow: Buttermilk Ranch! It’s delicious, and made with yogurt!
The addition of curry powder to the chicken salad really punches up the flavor in an unusual but delicious way. The grapes add a sweet pop while the nuts are crunchy and savory. I really like using yogurt along with just a little bit of mayonnaise – there’s enough mayonnaise that it makes the sauce smooth and consistent, but because it’s mostly yogurt it doesn’t pack quite the fatty, caloric punch that chicken salad usually does.
You will need:
•1 pound leftover roasted chicken or 2 chicken breasts
•½ cup greek-style yogurt
•2 T mayonnaise
•2 t curry powder
•¼ cup sliced almonds
•¼ cup pumpkin seeds
•1 cup grapes
•¼ cup cilantro (optional)
If you don’t have leftover chicken, you can poach 2 chicken breasts instead. Bring 2 cups of water or chicken broth to a boil and add the breasts. Let simmer for 8 minutes then cover and move off the heat for 20 minutes or until the breasts have cooked through. Cool completely.
Cut or shred the chicken into ½ inch pieces.
Slice the grapes in half. If using, mince the cilantro.
In a large bowl mix the yogurt, mayonnaise, and curry powder.
In the same bowl, add the chicken, nuts, grapes, and cilantro. Mix until everything is evenly coated. Serve by itself, in a sandwich, or over dressed greens.
This is an easy use for leftover roasted chicken. There’s almost no cooking involved and it comes together really quickly. If you’ve never tried making your own salad dressing before, do it a few times and you’ll be hooked. I can’t remember the last time I bought a pre-made bottle at the store.
The key to making a good salad is using a variety of flavors and textures. Here the chicken is toothsome and savory, the nuts are crunchy, the tomatoes pop and are tart-sweet, and the creamy cheese has a lovely herb top note. This is complemented by the thyme in the salad dressing, which uses lemon juice instead of vinegar for a more subtle acidic component.
You will need:
•Salad greens (not pictured)
•Grape tomatoes
•Leftover roasted chicken
•Walnuts
•Herbed sheep cheese
For the dressing:
•3 T olive oil
•2 T lemon juice
•1 t Dijon mustard
•1 t fresh thyme leaves
Add the walnuts to a small skillet and toast over medium heat. It is important not to leave the kitchen while toasting the walnuts because they will know that you’ve left and burn to spite you. They are done when they smell really delicious and toasty.
While the walnuts are toasting, use your hands to shred the chicken into bite-sized pieces. Cut the grape tomatoes in half. Cut the cheese into small pieces. When the walnuts are toasted, chop them into small pieces.
Place all the dressing ingredients into a bowl and whisk until combined. Place the salad greens into a large bowl and pour the dressing over. Toss to coat.
Add the tomatoes, chicken, nuts, and cheese. Toss once more to mix, then portion into two bowls and enjoy.
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