CSA week 1: Salad dressing recipes

Salad dressing recipes from a CSA member for this week’s share full of greens!  

 Easy Caesar Salad: makes enough for two small salads or one large.  Keeps well in fridge, take out to reach room temp and shake.  

Squeeze juice from one lemon, add olive oil until is approx. 2 to 1 ratio oil to lemon juice. (Hard to give measurements because lemons have different amounts of juice in them)

Add one clove crushed garlic.

Put salad dressing in a lidded container & shake- it will thicken. Can also use small whisk.

Taste and add oil , lemon, garlic to taste.

Add to greens – toss with black pepper, parmesan cheese, and croutons. Can add anchovies if like. Make homemade croutons by cubing slice of bread- toss with olive oil and spices, toast/bake until  crunchy.

 

Balsamic Vinaigrette

 Put below ingredients in a large salad dressing container. Note all measurements are approximate.

Keeps well in fridge, take out to reach room temp and shake well.

½ cup balsamic vinegar

1 cup olive oil

Approx 1-2 tablespoons water

1 clove crushed garlic

1 teasp mustard- grey poupon good

Honey 1 teasp

Sugar a pinch or two

Salt & pepper

Fresh herbs minced: whatever you have on hand: basil, oregano, chives, thyme, tarragon, rosemary, parsley, marjoram, etc. After herbs added – put lid on container and shake vigorously to blend everything.

Taste and add additional herbs, vinegar, oil, spices to taste.

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