dressing

Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

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Arugula Salad with Strawberries & Lemon-Honey-Yogurt Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Veggie Side | Diet: GF  

You can make this salad with any dressing that you'd like. Toasted nuts or sunflower seeds would be a great addition, if you have them. 

  1. Wash and dry arugula (if it needs it, if it's already clean, I don't bother)
  2. Rinse and slice strawberries.
  3. Toss the arugula and strawberries with the dressing. 

 

Lemon-Honey-Yogurt Salad Dressing

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Lemon-Honey-Yogurt Salad Dressing

Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment-Dressing | Diet: GF

This simple salad dressing is great with spicy greens, such as arugula.

  • 1 cup whole milk yogurt
  • 1/2 cup olive oil
  • 3 teaspoons shallot
  • 1 1/2 teaspoons salt
  • 2 tablespoons lemon juice
  • 2 teaspoons honey
  • a few shakes black pepper
  1. Combine all ingredients, and stir. Taste for seasoning. If it needs more salt, lemon juice, honey, black pepper, add them. 

Cucumber & Radish Salad with Yogurt Dressing

Cucumber & Radish Salad

Recipe Level: Creative | Recipe Speed: Quick | Season: Spring | Type: Salad, Veggie Side  | Diet: Vegetarian/GF

This crisp, refreshing salad is a perfect accompaniment to grilled meats. Don't have radishes? That's ok, leave 'em out. Have some crispy head lettuce kicking around, or a tomato? Throw 'em in! 

  • 1 slicing cucumber
  • 1 bunch radishes
  • 1 bulb shallot (most shallots start out with two bulbs)
  • 3/4 cup plain, whole-milk yogurt
  • 1 tablespoon walnut oil or olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon dried dill (or 1 teaspoon fresh dill)
  • salt and pepper to taste
  1. Cut the cucumbers in half lengthwise, and slice into half moons.
  2. Cut the radishes in half, and cut each half into slices. 
  3. Mince the shallot
  4. In a medium-sized bowl, toss the cucumbers, radishes, and shallot with the remaining ingredients.
  5. Let stand for a few minutes so the dill can begin to rehydrate. 
  6. Taste the salad. Does it need more salt, pepper, acidity, or fat? If so, adjust the seasonings. 

Essential Vinaigrette

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Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment - Dressing | Diet: Vegan

  • 1 small shallot
  • 1 cup oil (this can be 1 full cup of a slightly nutty or neutral oil, such as sunflower or grapeseed, or 2/3 cup neutral oil plus 1/3 cup stronger-flavored oil, such as olive, sesame, or walnut)
  • 1/3 cup vinegar or another kind of acidic ingredient, such as citrus juice
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons salt
  • Pepper to taste

Directions

  1. Peel shallot, cut in half through the stem ends, and cut. If you will be mixing the salad dressing in a blender or food processor, you can chop the shallot roughly. If you’ll be whisking the dressing by hand, you’ll want to mince the shallot.   
  2. If you’re using a blender, combine all of the ingredients, and purée. The mustard will act as an emulsifier, which means that it will allow the oil and vinegar to mix, and it will make the resulting dressing seem creamy, even though it isn’t.
  3. If you’re making the dressing by hand, you could combine all of the ingredients in a jar, cover it with a lid, and shake it. Or, you could combine everything except the oil in a bowl, and drizzle in the oil while whisking.
  4. When you are dressing a salad, start with less dressing than you think you’ll need, add it to the bowl with the greens, and toss gently with tongs. Taste a leaf, and add more dressing, or salt, as needed.