Intro by Ralph Kratzer
Salads can be eaten all year round. But as now slowly comes the time of the year in which we are prone to colds again, dear readers, prevent and pay much attention to healthy vitamin-rich diet.
Our greengrocers in North Cyprus offer a rich assortment of fresh salads and raw vegetables, but only oil and vinegar as a dressing is long-term boring. Therefore, here comes, in the weekly series Chef’s Choice, a number of recipes for different salad dressings. Have fun in preparing and enjoy! Note: Leftover dressing keeps in a sealed container in the fridge for several days.
It’s now been a few months since our dear friend Nigel Watson died. On the internet forum “northcyprusforum.net”, launched and mainly operated by him for a long time, there is a section that was very close to his heart, cooking recipes. Under the pseudonym “Chef”, Nigel published a whole range of tasty recipes, some of which I want to call back to life. Readers being interested in “northcyprusforum.net”, please click the link before and become members of the forum.
Apple juice concentrate is stronger flavoured than apple juice so it gives lots of taste without diluting the dressing. Vegetable stock is a useful ingredient when you’re trying to eliminate or reduce oil.
1/4 cup (60 mL) apple juice concentrate
1/4 cup (60 mL) vegetable stock
1/4 cup (60 mL) light mayonnaise
2 tbsp (30 mL) cider vinegar
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) grainy mustard
1 clove garlic, minced
Try this ranch-inspired blend with fresh lettuce, sweet onion and red peppers.
1/2 cup (125 mL) buttermilk
1/3 cup (75 mL) light mayonnaise
1 tbsp (15 mL) minced fresh dill, (or 1/2 tsp/2 mL dried dillweed)
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) wine vinegar
1 tsp (5 mL) cracked peppercorns
1 small clove garlic, minced
1 pinch salt
The mystery ingredient that makes for creamy smoothness is tofu. This dressing makes enough to coat 12 cups torn romaine (about 1 head) and 1 cup (250 ml) croutons, and serves eight.
1/3 cup (75 mL) tofu
2 tbsp (30 mL) lemon juice
1-1/2 tsp (7 mL) Dijon mustard
1 clove garlic, minced
1 tsp (5 mL) anchovy paste or anchovies, (chopped)
1/4 tsp (1 mL) salt
1 pinch granulated sugar
1 pinch pepper
2 tbsp (30 mL) freshly grated parmesan cheese
1 tbsp (15 mL) olive oil
In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy paste, salt, sugar and pepper. With motor running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days.
Categories: Chef's Choice