Lemon Vinaigrette

1/4 cup fresh lemon juice
1 small roasted garlic clove
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper
1/2 teaspoon honey or maple syrup
1/4 to 1/3 cup extra virgin olive oil
1/2 teaspoon fresh or dried thyme, optional

Process all ingredients until emulsified. Alternatively, mince the garlic clove and shake all ingredients in a jar until combined.

Store in the refrigerator for up to 1 week.

Serves 6 to 8.

From Love and Lemons blog, with minor changes

Beancurd and Beansprout Spicy Salad

Marinade for tofu:

1/2 cup soy sauce

1/3 cup pineapple juice

1/4 brown sugar

1 tablespoon sriracha or other hot sauce

1 teaspoon minced garlic

1 teaspoon grated ginger

300 grams/10 ounces tofu, cut into thin rectangles, pressed and patted to dry

Canola oil for frying

1 cucumber, grated

1 red bell pepper, cut into fine strips
200 grams/7 ounces beansprouts
1 garlic clove, thinly sliced
1-2 green chilies, thinly sliced
Juice of 1 lime
125 grams/4 ounces shelled skinned peanuts, dry-roasted in a pan and then chopped
Handful of cilantro leaves, chopped

Mix together the marinade ingredients. Add the tofu and marinate for about 30 minutes (or longer if you want). When tofu is removed from marinade, reserve 3 tablespoons of the marinade for the dressing.

Heat oil in a pan either to pan-fry or to deep-fry the tofu. Fry until it is fairly crispy and browned. Allow tofu to cool.

Combine grated cucumber, bell pepper strips, and beansprouts in a salad bowl.

Using about a tablespoon of the frying oil, fry the garlic and chilies for a few minutes, until the garlic is slightly browned. Add the lime juice and the reserved 3 tablespoons of tofu marinade. Stir until the dressing ingredients are combined. Remove from heat.

Add the fried tofu to the salad. Add the dressing and mix. Sprinkle with the crushed peanuts and chopped cilantro leaves.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott, with some changes

Honey-Balsamic Dressing or Marinade

2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 shallot, chopped
3 cloves garlic, chopped
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
kosher salt, black pepper, and red pepper flakes

To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

From Half-Baked Harvest blog

Chunky Vegetable Salad

2 large carrots, cut into 1/2-inch slices on the diagonal

2 cups broccoli florets

2 cups cauliflower florets

1 red or yellow bell pepper, seeded and cut into large dice

1 sweet onion, diced

Dressing:

2 tablespoons red wine vinegar

1 tablespoon white wine vinegar

1 teaspoon Italian seasoning

Pinch of crushed red pepper

1/2 teaspoon sugar

1/2 teaspoon ground mustard

1/3 cup olive oil

Salt and pepper

Bring a large pot of water to a boil.  Add carrots, broccoli, and cauliflower to boiling water and cook until just tender, about 4 minutes.  Drain and rinse under cold water.  Put in a large salad bowl with the bell pepper.

Mix together onion, vinegars, Italian seasoning, crushed red pepper, sugar, and mustard in a jar with a tight-fitting lid.  Shake the jar for about a minute to quick-pickle the onions slightly.  Add the olive oil and salt and pepper and shake again to combine.  

Mix onions and dressing with the vegetables in the salad bowl.  Cover and chill for at least 30 minutes.  Toss again just before serving.

Serves 8.

From MyRecipes.com, with some changes

Avocado Dressing

This creamy avocado dressing is delicious on salads, grilled or roasted veggies, and grain bowls.
 
1 ripe avocado, pitted

1/2 cup water
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon fresh dill
1/2 garlic clove
1/2 teaspoon sea salt
Freshly ground black pepper

Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar.

If the dressing is too thick, stir in a little more water to reach a drizzle-able consistency, if desired.
 
Can be stored in an airtight container in the fridge for up to 2 days.
 
Serves 4 to 6.
 
From Love and Lemons blog

Miso-Glazed Turnips and Black Sesame Soba Noodles

For Creamy Black Sesame Dressing:

1/4 cup black sesame seeds

2 tablespoons tahini

2 tablespoons soy sauce or tamari

2 tablespoons rice wine or apple cider vinegar

2 tablespoons honey or maple syrup

1 teaspoon sesame oil

1-3 tablespoons water

For Miso-Glazed Turnips:

2 teaspoon miso paste

1 tablespoon honey or maple syrup

1 tablespoon rice wine vinegar or apple cider vinagar

2 tablespoons butter or ghee

1 bunch of baby turnips, halved, or regular medium-sized turnips, cut into bite-sized pieces

A few large handfuls of turnip greens (stems removed), spinach, chard, bok choy, or your choice of greens, chopped

1 package (3-ish servings) of soba noodles, cooked according to package instructions.

Thinly sliced spring onions and sesame seeds, for garnish

Make dressing:

Add the sesame seeds to the bowl of a food processor and grind into a paste.  Add the remaining dressing ingredients, except for water, and process for about 3 minutes or until creamy.  Add water, 1 tablespoon at a time, to thin, if necessary.  Taste and adjust with extra soy sauce or sweetener, if necessary.

Make turnips:

Whisk the miso, honey, and vinegar, together and set aside.

In a cast iron skillet, warm the butter or ghee and lay the turnips in it (cut-side-down, if using baby turnips).  Cook for a few minutes on medium heat, until they're just starting to brown, taking care not to burn the butter.  Toss the turnips and cook for another minute or two.

Add the miso mix to the turnips and toss for another minute (they will sizzle), until the liquid thickens and the turnips are slightly cooked (but not mushy) and nicely glazed.

Remove the turnips from the skillet, return skillet to heat, and add freshly washed and chopped greens. Some water on the greens helps with the wilting process, so it's good to wash them right before cooking.

Cover the skillet, remove from heat, and let it sit for a few minutes until the greens are wilted. Toss with any remaining miso sauce in the skillet.

Toss the soba noodles with all of the dressing and thin with a little bit of water, if necessary to get a creamy consistency.  Top with wilted greens, turnips, and garnishes.

From Honest Cooking website, recipe by Sofia Eydelman

Root Ribbon Salad with Pomegranate

Dressing:
1 heaped teaspoon cumin seeds
1 heaped teaspoon coriander seeds
1 tablespoon rose harissa
3 tablespoons rice wine vinegar
2 to 3 tablespoons honey
Drizzle of extra virgin olive oil
Sea salt flakes and freshly ground black pepper

Salad:
1/2 small white cabbage, finely shredded
1 bunch of scallions, finely sliced diagonally from root to tip
1 1/4 cups dried cranberries (optional)
1 cup toasted cashew nuts (optional)
2 large parsnips, peeled and cut into ribbons with a vegetable peeler
2 large carrots, peeled and cut into ribbons with a vegetable peeler
1/2 small celery root, peeled and cut into ribbons with a vegetable peeler
1/2 cup fresh dill, finely chopped
1/2 cup mint, leaves picked, rolled up tightly, and sliced into ribbons
1 cup pomegranate seeds

Make the dressing:
Toast cumin and coriander seeds in a dry skillet until lightly browned.  Crush them coarsely using a mortar and pestle.  Mix crushed spices together with remaining dressing ingredients in a small bowl and season to taste with salt and pepper.

Make the salad:
Put the cabbage, scallions, and cranberries and cashew nuts if using, into a large mixing bowl.  Add dressing and mix well with your hands.  Add the parsnip, carrot, and celery root ribbons, and mix again.  Now add the herbs and pomegranate seeds and toss through.  Check the seasoning and adjust if necessary, then toss one last time and serve immediately.

Serves 6 to 8.

From Bazaar by Sabrina Ghayour, with very minor change

Apple Cider, Grainy Mustard, and Shallot Vinaigrette

3/4 cup (180 ml) apple cider
2 tablespoons apple cider vinegar
3 tablespoons minced shallot
Kosher salt
Freshly ground black pepper
1 1/2 tablespoons whole-grain Dijon mustard
1/4 cup mild-flavored extra virgin olive oil

In a small skillet or pan over medium-high heat, bring the cider to a boil.  Continue boiling, swirling the pan occasionally, until reduced to 3 tablespoons, about 5 minutes.  Pour the hot reduced cider into a heatproof glass jar and let cool to room temperature.

Add the vinegar, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the jar and swirl to dissolve the salt.  Add the mustard and olive oil, screw on the lid tightly, and shake until the ingredients are well-combined.  Let stand to allow the flavors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Shake to recombine just before using.

Makes 3/4 cup.

From Best Dressed by by Dawn Yanagihara and Adam Ried

Citrus, Honey, and Rosemary Vinaigrette

1 1/2 tablespoons rice vinegar
1 tablespoon honey
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons minced shallot

In the beaker of an immersion blender, combine the vinegar, honey, rosemary, orange zest, lemon zest, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and olive oil.  Puree until the rosemary is broken down and fragrant and the vinaigrette is smooth.  Add the shallot and stir to combine.  Let stand to allow the favors to meld, about 15 minutes.  Taste and adjust the seasoning with additional salt and pepper, if necessary.  Briskly stir to recombine just before using.

Serve on: Any type of lettuce, mesclun, escarole, endive, fennel, summer squash, roasted root vegetables (beets, carrots, parsnips), roasted sweet potatoes

Extras to add: Roasted bell peppers, tomatoes, pears, figs, grapes, orange, grapefruit, fresh goat cheese

Makes about 2/3 cup.

From Best Dressed by Dawn Yanagihara and Adam Ried

Lemon Tahini Dressing

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

1/2 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon cayenne

1/4 teaspoon smoked paprika

1/4 teaspoon salt

Add the tahini, water, lemon juice, spices, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

From BudgetBytes blog, with a few changes

Carrot-Lentil Cakes with Herbed Tahini Sauce

For carrot-lentil cakes:

3 cups peeled and roughly diced carrots (about 4-5 large carrots)

1 cup split red lentils, thoroughly rinsed

2 cups water

1 cup old-fashioned rolled oats, divided

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon fine grain sea salt or to taste

1/8 teaspoon cayenne pepper

Freshly ground black pepper, to taste

1 cup heaping stemmed and finely chopped spinach or lacinato kale

1/2 cup raw pepitas, shelled pumpkin seeds (optional)

1/3 cup chopped fresh chives (optional)

1/4 cup chopped fresh cilantro leaves, tough stems removed (optional)

For herbed tahini sauce:

1/3 cup tahini

1/4 cup cilantro and 1/4 cup flat-leaf parsley, tough stems removed, or 1/2 cup spicy salad greens

2 1/2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar or apple cider vinegar

2 tablespoons water, as needed

1/4 teaspoon sea salt

Freshly ground black pepper

To make the carrot-lentil cakes:

Steam the carrots in a steamer or over the stove for 25 minutes, or until fork-tender.

While the carrots are steaming, add the rinsed lentils and water to a medium saucepan.  Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 12 minutes, or until tender.  If needed, add more water to keep the lentils submerged.  Strain and set aside.

Heat the oven to 400 F.  Line a large baking sheet with parchment paper. 

Add the steamed carrots, cooked lentils, 1/2 cup of the rolled oats, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor.  Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.

Transfer the mixture to a large mixing bowl, and add the reserved 1/2 cup rolled oats, chopped spinach or kale, and pepitas, chives, and cilantro, if using.  Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape.

Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture.   Form the mixture into a patty that is 1-inch thick and just shy of 3 inches in diameter, and transfer to the lined baking sheet.  Repeat with the remaining mixture.  You should have 10–12 patties.  (Note: the uncooked mixture is damp and can be a bit challenging to form and compact into patties.)

Bake the patties for 23 to 25 minutes, or until the bottoms are golden-brown and they feel gently set but not firm.  Remove from the oven and cool completely on the pan before moving.  They'll continue to firm up as they cool.

To make the herbed tahini sauce:

Add all ingredients to a food processor and process until emulsified and the sauce just begins to take on a soft green color.  The herbs should be very finely chopped.  Transfer to an airtight jar or container and refrigerate until ready to serve.

The patties can be enjoyed on their own, over a bed of peppery greens, tucked into warm pita bread, or on bun.  Serve warm with a generous drizzle of the sauce.

From Blissful Basil blog

Roasted Garlic Vinaigrette

8 garlic cloves
Olive or vegetable oil
2 tablespoons red wine vinegar
1 tablespoon chopped onion
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 cup olive oil
Salt and freshly ground pepper

Roast garlic:
Heat oven to 350 F.  Coat garlic cloves with oil, place in a small ovenproof pan, and cover with lid or aluminum foil.  Roast for 45 minutes or until garlic is soft and lightly browned.  Peel the garlic.

Combine the roasted garlic, vinegar, onion, honey, and lime juice in a blender or food processor and puree.  With the motor running, slowly add the olive oil until emulsified.  Season to taste with salt and pepper.

May be prepared up to 1 day ahead and refrigerated.  Bring to room temperature before serving.

Makes about 1 cup.

From Bold American Food by Bobby Flay

Shallot and Rosemary Dressing

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1 tablespoon coarsely chopped fresh rosemary
1/2 large shallot, coarsely chopped
1 garlic clove, coarsely chopped
1 tablespoon dark brown sugar
1/2 teaspoon salt
Freshly ground black pepper

Blend all the ingredients for the dressing in a blender or food processor until they are emulsified, meaning the dressing is creamy and does not separate.  Set aside.

From The Herbfarm Cookbook by Jerry Traunfeld

Feta Dressing

2 tablespoons white wine vinegar

1 teaspoon honey

1 garlic clove, minced

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 cup olive oil

1/4 cup crumbled feta cheese

2 teaspoons minced fresh thyme

Whisk together first 6 ingredients in a bowl; slowly whisk in olive oil.  Stir in feta and thyme.

Makes 1/2 cup.

From Coastal Living

Magic Green Sauce

1 avocado

1 cup packed parsley and cilantro leaves (combined)

1 jalapeño, ribs and seeds removed

2 cloves garlic

Juice of one lime

1/2 cup water

1/2 cup olive oil

1 teaspoon salt

1/2 cup pistachios (or almonds)

Pulse all ingredients ­ except pistachios ­ in a food processor until incorporated.  Then add pistachios and pulse until mostly smooth, or at whatever consistency you want.

Serve as a dip, spread, or sauce ­­ or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Makes about 2 cups.

From Pinch of Yum blog

Broccoli Slaw

2 heads of broccoli

1/2 cup thinly sliced almonds, toasted

1/3 cup dried currants

1/4 cup finely chopped chives or onion (pickled if desired)

Buttermilk dressing:

1/2 cup buttermilk, well-shaken

1/3 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon sugar

Trim broccoli and cut it into large chunks, then use a food processor with slicing blade, a mandoline, or a knife to cut it into thin slices.  If using the stems, peel them before slicing. 

Toss the sliced broccoli with the almonds, currants, and chives or onion in a large bowl.  Meanwhile, whisk the dressing ingredients in a smaller bowl, adding a good pinch of salt and black pepper.  Pour the dressing over the broccoli and toss it well.  Season well with salt and pepper to taste.

Makes about six cups of slaw.

From Smitten Kitchen, with minor changes

Sesame Soy Dressing

2 cloves garlic, peeled and crushed

1-inch piece ginger, peeled and thinly sliced

⅓ cup canola oil

3 tablespoons low-sodium soy sauce

2 tablespoons white distilled vinegar

2 tablespoons honey

1 tablespoon sesame oil

a squeeze of lime juice

Put garlic and ginger in canola oil and allow flavors to infuse for an hour or so.  Remove garlic and ginger and discard.

Whisk remaining ingredients into oil until emulsified.

Buttermilk Asparagus Salad

1 clove garlic
2 tablespoons extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 1-inch segments
2 tablespoons white wine or rice wine vinegar
1/2 cup buttermilk
1/2 teaspoon sea salt
1 cup cooked farro
1/2 cup chopped cilantro
1/2 cup sprouts 
2 to 3 small seedless cucumbers, cut into 1/2-inch pieces

Crush the garlic, and combine with 2 tablespoons olive oil in a small bowl.  Allow to stand and infuse during the following preparations.

Put 1/4 cup water, a splash of olive oil, and a pinch of salt in a skillet.  Bring to a simmer over medium high heat, then add the asparagus.  Cover and cook until the asparagus is just tender and bright in color, barely a minute.  Drain, then run under cold water.  

Remove garlic from oil and discard garlic.  Whisk oil together with vinegar, buttermilk, and salt.  

Just before ready to serve the salad, combine the asparagus, cooked farro, cilantro, sprouts, and cucumbers in a large bowl.  Coat generously with buttermilk dressing to taste, and toss well before serving.


Serves 2 to 4.

From 101 Cookbooks blog

Lime, Chili, and Mint Salad

Dressing:
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 tablespoon Thai fish sauce
Juice of 1 lime
1 tablespoon chopped peanuts or 2 teaspoons sesame seeds
2 tablespoons peanut oil
1 teaspoon soy sauce

Salad:
10 radishes, cut into matchsticks or grated
5 napa cabbage leaves, shredded
1 carrot, cut into matchsticks or grated
Leaves from 4 sprigs of mint, torn
3 cups arugula or mizuna
1 cup radish sprouts

To make the dressing, whisk all the ingredients, except the oil, together.  The sugar should dissolve in the lime juice.  Whisk in the oil and taste for seasoning.

Toss all the salad ingredients with the dressing.


Serves 4.

From A Change of Appetite by Diana Henry, with minor changes

Mustard-Tarragon Dressing

1/4 cup Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh tarragon

In a small bowl, whisk together the mustard, sherry vinegar, and salt. Gradually whisk in the olive oil to make an emulsion, then whisk in the tarragon.


From Casual Cooking by Michael Chiarello