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.
Green Goddess Dressing
Try this dressing for a change. Drizzle it over a fresh, crisp bed of mixed greens.
1 cup (250 mL) fresh parsley leaves
1/2 cup (125 mL) light sour cream
1/2 cup (125 mL) light mayonnaise
1 green onion, chopped
2 tbsp (30 mL) vinegar
1 tbsp (15 mL) dried tarragon
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
In food processor, purée together parsley leaves, sour cream, light mayonnaise, onion, vinegar, dried tarragon, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Homemade Salad Dressing
An old fashioned standby that preceded mayonnaise in popularity, this dressing can also be used for tuna, egg, potato and chicken salads.
1 cup (250 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
2 tsp (10 mL) dry mustard
1 tsp (5 mL) salt
1 cup (250 mL) cider vinegar
1 cup (250 mL) milk
1 tbsp (15 mL) butter
In top of double boiler or in heavy saucepan, whisk together sugar, flour, mustard, salt and turmeric. Whisk in egg, vinegar, milk and butter.
Cook over simmering water or over medium-low heat, stirring constantly, until thick enough to coat back of spoon, 10 to 15 minutes. Let cool, stirring often. Dressing will thicken when cooling. (Make-ahead: Refrigerate in airtight container for up to 1 month.)
Honey Poppy Seed Dressing
This creamy, sweet dressing with a hint of citrus pairs nicely with a spinach and strawberry salad. For 4 servings, toss 1/3 cup (75 mL) dressing with about 8 cups (2 L) greens.
In small bowl, whisk together yogurt, honey, lemon juice, poppy seeds, mustard, paprika and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Categories: Chef's Choice