Homemade Salad Dressings
Ingredients: Red Wine Vinegar, Lemon Juice, Maple Syrup, Dijon Mustard, Garlic · 45 min cook time · 300kcal · ~₩21,100
Ingredients
2.5tablespoons Red Wine Vinegar, 1tablespoon Lemon Juice, 1tablespoon Maple Syrup, 1tablespoon Dijon Mustard, 2cloves Garlic, 1teaspoon Dried Oregano, 0.5teaspoon Red Pepper Flakes, 0.5teaspoon Salt, 0.25teaspoon Black Pepper, 0.5cup Extra Virgin Olive Oil, 1small Shallot, 0.25cup Balsamic Vinegar, 0.5teaspoon Sea Salt, 2.5tablespoons Rice Vinegar, 1tablespoon White Miso, 1inch Fresh Ginger, 0.25cup Sunflower Oil, 1tablespoon Toasted Sesame Oil, 1tablespoon Soy Sauce, 95grams Raw Cashews, 1.5cups Basil, 1medium Jalapeno, 0.25cup Water, 0.25cup Aquafaba, 4medium Medjool Dates, 2teaspoons Lemon Zest, 1teaspoon Orange Zest, 2teaspoons Whole Grain Mustard
Instructions
1. For Red Wine Vinaigrette: Add 2.5 tablespoons of red wine vinegar, 1 tablespoon of lemon juice, maple syrup, and Dijon mustard into a jar.
2. Grate a couple of garlic cloves and add 1 teaspoon of dried oregano, red pepper flakes, salt, and black pepper to the jar.
3. Measure out extra virgin olive oil and add it to the jar. Shake well to combine.
4. For Balsamic Vinaigrette: Roughly chop one small shallot and two cloves of garlic.
5. Combine balsamic vinegar, Dijon mustard, maple syrup (or liquid sweetener), sea salt, and black pepper in a jar or blender.
6. Add olive oil to the mixture. Blend or shake until well combined. Adjust oil to vinegar ratio to your preference (2:1 or 1:1 for brighter flavor).
7. For Miso Sesame Dressing: Combine 2.5 tablespoons of rice vinegar and 1 tablespoon of white miso in a jar or bowl. Whisk until no large miso clumps remain.
8. Grate in a few cloves of garlic and an inch of fresh ginger.
9. Add sunflower oil, toasted sesame oil, Dijon mustard, maple syrup, and soy sauce. Shake well to combine.
10. For Creamy Basil Jalapeno Dressing: Soak 95 grams (2/3 cup) of raw cashews in boiling water for 15 minutes, then drain and rinse.
11. Measure out 1.5 to 2 cups of basil. Prepare jalapeno by cutting away membranes and seeds for milder heat, or leave some for more spice.
12. Combine soaked cashews, basil, jalapeno, 3 tablespoons of lemon juice, water, aquafaba, and 1-2 tablespoons of olive oil in a blender. Blend until smooth and creamy.
13. For Citrus Date Dressing: Remove pits from Medjool dates.
14. Grate 2 teaspoons of lemon zest and 1-2 teaspoons of orange zest into a blender. Juice the lemon and orange and add the juice to the blender.
15. Add 2 teaspoons of whole grain mustard (or Dijon mustard) to the blender. Blend all ingredients until smooth.
Source: Watch the original video