Classic Caesar Salad Dressing #1
Ingredients
1 egg
3 garlic cloves
1 tbsp lemon juice
1 tbsp apple cider vinegar
3 tsp sugar
2 tsp Worcestershire sauce
¼ tsp horseradish
Pinch each of salt & pepper.
1 cup good quality olive oil
Method
Blend all ingredients in a blender & drizzle in olive oil.
Classic Caesar Salad Dressing #2
Ingredients
1 large egg yolk
1 tbsp (15ml) juice from 1 lemon
2 to 6 anchovies
1 tsp (5ml) Worcestershire sauce
⅓ cup (80ml) canola oil
Method
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce, pressed garlic, & ¼ cup Parmesan cheese in the bottom of a cup that just fits the head of an immersion blender. With the blender running, slowly drizzle in canola oil until a smooth emulsion forms.
Transfer mixture to a medium bowl. Whisking constantly, slowly drizzle in remaining ¼ cup (60ml) extra-virgin olive oil. Season to taste generously with salt & pepper.
Not all Cesear dressings are the same, the one immediately above uses a eggs/cream liaison & finishes with butter whereas the Classic Caesar Salad Dressing #2 applies an emulsion technique as its base.
I have included a tutorial of a liaison below & discuss emulsion sauces in depth in our summary of Hollandaise Sauce & it’s secondary or derivative sauces.
Creamy Avocado Lime Dressing
Ingredients
1 ripe avocado, pitted & peeled
½ cup fresh cilantro, stems removed
1 clove garlic, minced
Juice of 1 lime
½ cup full-fat coconut milk or heavy cream (for that keto richness)
Salt & pepper to taste
Optional: 1 small jalapeño, seeds removed (if you want to turn up the heat)
Method
Add all the ingredients into a food processor & blend well to mix everything together. Taste & adjust the seasoning. Adjust consistency by adding a dash of cream if necessary
Basil & Lime Salad Dressing
Ingredients
½ cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
¾ cup fresh basil leaves (tightly packed; stems removed)
¼ cup grated Parmesan cheese
3 garlic cloves
1 tsp fine sea salt
¼ tsp black pepper
Method
In a high-speed blender, combine the olive oil, vinegar, lemon juice, basil, Parmesan, garlic, salt, & black pepper. Secure the lid & blend until very smooth, about 60 seconds.
Stop & scrape down the blender, as needed, & once the dressing looks evenly blended, give it a taste & make any adjustments you like. Serve the dressing right away, or store it in an airtight mason jar in the fridge for up to 5 days. It will thicken when chilled, so be sure to let it come to room temperature again before serving the leftovers.
I have included a tutorial of a liaison below & discuss emulsion sauces in depth in our summary of Hollandaise Sauce & it’s secondary or derivative sauces.
Mango Salad Dressing
Ingredients
1 pound of diced mangoes from about 2-3 fresh large mangoes
¼ cup cilantro leaves
¼ cup lime juice freshly squeezed
⅓ cup extra virgin olive oil
1 inch piece of ginger
1 tsp of red pepper flakes
1 tbsp of honey
2 tsp of Brazilian sofrito or 2 cloves of garlic
salt & pepper to taste
Method
Add the diced mangos to the blender (or food processor) with the cilantro, lime juice, olive oil, ginger, red pepper flakes, honey & Brazilian sofrito to a blender. Season with salt & pepper.
Blend until smooth. Taste & add additional salt & pepper, if necessary.
Garlic & Herb Cheese Spread
Ingredients
452gms cream cheese, room temperature
60 mls whole milk
½ cup finely grated Parmesan cheese
½ cup finely chopped parsley
½ tbsp chopped chives
2 garlic cloves minced or crushed
½ tsp salt or to taste
½ tsp ground black pepper or to taste
Method
Cut the cream cheese into large chunks, bring to room temperature & whisk until creamy. Add remaining ingredients & process until smooth & well combined.
Taste & adjust seasoning as desired, chill to allow the flavours to develop & the garlic & herb spread have a firmer consistency. Serve with crusty bread & grissini breadsticks.
Wash rice and drain
Place rice into lightly greased trays, add vegetable oil, ginger, coconut milk, water, and seasoning
Place in steamer, cook for about 30 minutes until rice is soft
Remove and let cool
In a pot combine vinegar and white wine, bring to the boil, remove from heat and set aside
Pour into rice, add coriander, spring onion, carrot, and desiccated coconut, mix well
Season top taste
Per Serving (excluding unknown items): 114 Calories; 4g Fat (30.7% calories from fat); 2g
Protein; 18g Carbohydrate; 1g
Dietary Fiber; 0mg Cholesterol;
24mg Sodium. Exchanges: 1 Grain (Starch); 0 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.
2 kilograms rice, Jasmin
100 millilitres vegetable oil
200 grams ginger crushed
1 litres coconut milk
2 litres water
5 grams salt and pepper
100 millilitre’s vinegar, white pith removed 300 millilitre’s white wine
100 grams coriander
200 grams spring onion, chopped
500 grams carrot, shredded
100 grams coconut shreds
MARINATE CHICKEN WITH THE TERIYAKI MARINADE FOR AT LEAST 2 HOURS
MIX THE TOMATOES, ONIONS, CHILI PASTE AND HALF OF THE CILANTRO. COVER SALSA AND REFRIGERATE
MIX THE MUSTARD, HONEY, SUGAR, OIL, VINEGAR AND LIME JUICE. COVER DRESSING AND REFRIGERATE COOK CHICKEN ON A GRILL AT HIGH HEAT
ARRANGE MIXED SALAD GREENS, SPRINKLE WITH SALSA AND PINEAPPLE CHUNKS
CUT CHICKEN INTO STRIPS AND PLACE ON ON SALAD
DRIZZLE DRESSING ON TOP OF SALAD AND GARNISH WITH CRACKED TORTILLA CHIPS AND CORIANDER
Per Serving (excluding unknown
items): 169 Calories; 6g Fat
(29.4% calories from fat); 5g
Protein; 25g Carbohydrate; 1g
Dietary Fiber; 62mg Cholesterol;
202mg Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Non Fat Milk; 1 Fat; 1/2 Other
Carbohydrates.
SERVINGS: 100
8KILOGRAMS CHICKEN THIGH FILLET
2 LITERS TERIYAKI MARINADE 25 EACH TOMATOES, SEEDED AND CHOPPED 2 KILOGRAMS ONIONS, CHOPPED
100 GRAMS CHILI PASTE
1BUNCH CORIANDER, CHOPPED
1-KILOGRAM DIJON MUSTARD
1 LITER HONEY
470GRAMS SUGAR
375MILLILITERS VEGETABLE OIL
560MILLILITERS VINEGAR, CIDER
190MILLILITERS LIME JUICE
2KILOGRAMS LETTUCE
combine all ingredients for the dressing to make a vinaigrette, season to taste
combine all ingredients, serve chilled
Per Serving (excluding unknown items): 139 Calories; 10g Fat (57.1% calories from fat); 2g
Protein; 14g Carbohydrate; 2g
Dietary Fiber; 0mg Cholesterol;
Corn and Tomato Salad
5 kilograms corn kernels, cooked 5 kilograms tomato, seedless, diced fine 1 kilogram red onions, diced fine
1 kilogram red capsicum, diced fine 1 kilogram fetta cheese, diced small
Dressing
1 liter olive oil
1 bunch coriander, chopped
1/2 bunch mint, chopped
300 milliliters white vinegar
150 milliliters lemon juice
100 grams brown sugar 50 grams garlic salt and pepper, to taste
prepare and blanch all vegetables, drain and dry
blend mayonnaise, garlic, Dijon mustard and lemon juice to make dressing
combine the vegetables and garlic mayonnaise, mix well without breaking the items
season to taste and garnish with chopped parsley
Per Serving (excluding unknown items): 103 Calories; 1g Fat (6.1% calories from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber;
21mg Cholesterol; 145mg
Sodium. Exchanges: 1
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
1-kilogram green peas
1-kilogram green beans, cut in small pieces
1 kilogram onion, chopped
1-kilogram red capsicum, chopped
1-kilogram gherkins, sliced
100 grams capers, rinsed
1 kilogram stuffed green olives
10 each eggs, boiled and grated
2 liters mayonnaise
100 grams garlic, crushed 100 grams Dijon mustard lemon juice, to taste 1 bunch parsley, chopped salt and pepper, to taste
For the dressing place the finely sliced kaffir lime leaves into a pot with cold water and bring to the boil
Remove from heat and cool
Combine with all other ingredients and add chili paste to taste
For the salad add all other ingredients in a bowl and add the dressing
Toss lightly and serv
Per Serving (excluding unknown items): 210 Calories; 12g Fat (49.8% calories from fat); 13g
Protein; 13g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 262mg Sodium. Exchanges: 1/2
Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
10 kilograms chicken, cooked, cut into small strips 1 bunch coriander, roughly chopped
1 kilogram capsicum green, cut in strips 1 kilogram capsicum red, cut in strips 1 each iceberg lettuce, cut in strips 1 kilogram rice noodles, soaked Thai Salad Dressing:
500 millilitres lemon juice
500 millilitres lime juice
500 millilitres water
4 each kaffir lime leaf
100 millilitres fish sauce
300 millilitres soy sauce
100 grams garlic, minced
100 grams ginger, minced 200 grams brown sugar
chili pastes