Salad Dressings

Green Goddess DressingCreamy salad dressing invented in 1920s at the Palace Hotel in San Francisco.

3 tablespoons tarragon vinegar
2 egg yolks 3 cloves minced garlic
2 minced anchovy filets 1 tablespoon fresh minced tarragon
½ cup fresh minced parsley 1½ teaspoon lemon juice
2 finely minced green onions 2 tablespoons finely chopped white onion
1 tablespoon chopped chives 2¾ cups olive oil
salt & pepper to taste


Combine vinegar, egg yolks, garlic, anchovy filets, tarragon, parsley, lemon juice, onions, and chives. Beat until very fine or use blender. After well mixed, slowly add olive oil until sauce begins to thicken. Add salt and pepper to taste.

Makes three to four cups.

Honey French Dressing
1 cup vegetable oil
¼ cup white vinegar
¼ cup lemon juice
1 teaspoon salt
½ teaspoon dry mustard
½ teaspoon paprika
1/3 cup honey

Mix all ingredients together and keep in the refrigerator. Shake well before serving.
Bleu Cheese Dressing
4 ounces Bleu Cheese, such as Maytag or my very favorite Pointe Reyes
1/2 cup buttermilk
1/2 cup heavy cream
2 tablespoons Champagne vinegar
1 cup good quality mayonnaise, such as Hellman's, Duke's, or Best
Kosher salt and fresh cracked black pepper

Place all ingredients in a food processor and process until smooth. For a chunkier dressing, fold in some additional crumbled bleu cheese. This dressing will thicken up once chilled for a bit

Makes 2 cups.
Balsamic Vinaigrette
In a small food processor, combine 1/2 cup olive oil, 3 tablespoons balsamic vinegar, 1 generous teaspoon Dijon mustard, 1 tablespoon chopped shallots, 1 clove garlic, crushed, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Process until well blended.

Makes a generous 1/2 cup dressing
Note: If making in advance, refrigerate, covered, until serving time.
Cilantro Lime Dressing
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Makes 1 ½ cups
Japanese Peanut Salad Dressing
1/2 cup canola oil
6 tablespoons rice wine vinegar
6 green onions, thinly sliced
1/4 cup chopped peanuts
1/4 cup sesame seeds, toasted
1/4 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper

In a jar with a tight-fitting lid, combine all ingredients; shake well. Store in the refrigerator.