Chef's Choice

Chef´s Choice – Salad Dressings – Part 4

Chef´s Choice

Salad Dressings

Part 4

Intro by Ralph Kratzer

To remember part 1 of the salad dressing recipes – click here! 

For part 2 – click here! For part 3 – click here!

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.

by Chef

ChefIt’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.

Lemon Herb Dressing

This fresh dressing is tasty tossed with warm peas or asparagus. Honey sweetens the lemon so you can get away with using half the oil that you would traditionally.

Ingredients

Dill1/4 cup (60 mL) minced fresh mint
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) extra-virgin olive oil
2 tbsp (30 mL) minced fresh dill
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) white wine vinegar
1 tbsp (15 mL) liquid honey
1 green onion, finely chopped
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper

Preparation

In bowl or jar, whisk or shake together mint, lemon juice, oil, dill, mustard, vinegar, honey, onion, salt and pepper.

Lemon Orange Poppy Seed Dressing

This creamy citrusy dressing has a hint of sweetness that goes nicely with torn spinach and thinly sliced radishes.

Ingredients

lemons and oranges1/3 cup (75 mL) light sour cream
1/4 cup (60 mL) minced sweet onion
1/4 cup (60 mL) light mayonnaise
1/2 tsp (2 mL) grated lemon rind
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) orange juice
1 tbsp (15 mL) poppy seeds
1 tsp (5 mL) liquid honey

Preparation

In small bowl, whisk together sour cream, onion, mayonnaise, lemon rind, lemon and orange juices, poppy seeds and honey.

Lightened-Up Green Goddess Dressing

Use this zesty dressing as a sandwich spread or even a vegetable dip.

Ingredients

Anchovy paste1/3 cup (75 mL) light mayonnaise
1/3 cup (75 mL) light sour cream
1/4 cup (60 mL) minced fresh parsley
1 green onion, finely chopped
1 small cloves of garlic, minced
1 tbsp (15 mL) tarragon vinegar or wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) anchovy paste

Preparation

In bowl, whisk together mayonnaise, sour cream, parsley, green onion, garlic, vinegar, mustard, Worcestershire sauce and anchovy paste.