Tahini Asian Dressing

This recipe calls for 1 inch of fresh ginger, but I like to keep peeled pieces of ginger in the fridge in a jar filled with Sherry.  Fresh ginger, with a subtle hint of gingery sherry, is always available and keeps for months.  The ginger infused sherry can be used for other recipes.  But buy your sherry at the liquor store.  Cooking sherry is foul.

1 inch fresh ginger, peeled and chopped
3 cloves garlic, chopped
1/4 cup olive oil
2 tablespoons low sodium tamari (good soy sauce, if not using low sodium then use about 1 tablespoon)
2 tablespoons tahini (you could try peanut butter as an alternative)
1/4 cup sweet onion (Vidalia or similar)
1 tablespoon rice vinegar or juice of 1 medium sized lemon
Red pepper flakes (optional)

Put ginger and garlic in a small food processor and cover with the oil.
Blend ingredients to a fine paste.
Add remaining ingredients to the processor and blend until thick and combined.

Makes about 1/2 cup.

Apple Cider Vinegar Dressing

This dressing is wonderful with the Kohlrabi and Carrot Salad, but can also be used to dress up any lettuce based salad.  Use a high quality, preferably organic, apple cider vinegar.  The better quality vinegar you choose, the better tasting dressing you’ll produce.

2 tablespoons organic apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 -1/2 teaspoon minced garlic or 1 garlic scape thinly sliced (if you love garlic use more, if not then use less)
1 medium green onion – bulb diced small, green ends sliced (or whatever color “green” onion you have)
4 tablespoons olive oil

Put the apple cider vinegar, the Dijon mustard, and the honey in a small jar and shake until thoroughly mixed.
Add the garlic, the diced onion bulb, and the olive oil to the jar.
Shake all ingredients until mixed.
Sprinkle the sliced green ends on your salad of choice and dress with the dressing.

Makes about 1/2 cup.

Aged Balsamic Vinaigrette with Dijon

Looking for a new way to dress up those CSA lettuces?  This quick and tasty salad dressing allows you to control the ingredients and calories.  While it’s recommended to use an aged balsamic vinegar, the same ratio of ingredients allows you to use any salad friendly vinegar.  If you don’t have spring onions, try shallots or garlic scapes.

1 teaspoon Dijon mustard
2 tablespoons aged balsamic vinegar
1 sliced spring onion (or a small shallot or 1-2 garlic scapes)
4 tablespoons of olive oil
Salt and pepper to taste

Put all ingredients, aside from the salt and pepper, into a small jar.  Put the lid on the jar and shake vigorously. Taste and add salt and pepper to your liking.  Dress your salad or use as a marinade for veggies.  Makes about 1/2 cup.