As lettuce starts to spring up in fields around us a quick salad dressing becomes more and more appealing. Here are 2 that were part of The Cooperage's Stourbridge Pie market demo.
Honey Balsamic Vinaigrette
Ingredients:
~~3 tbsp honey
~~2 tbsp Dijon mustard
~~1/3 cup balsamic vinegar
~~1 cup olive oil
~~pinch of salt
~~grind of pepper
How to:
Combine: honey, mustard, and vinegar in a bowl that's wide enough for whisking
Drizzle In: the olive oil slowly with one hand, while whisking with the other. The dressing will thicken and become creamier as you create this state of emulsion (thanks to the honey & mustard that helps this suspension).
Season: salt & pepper to taste. If you're feeling zesty, throw in some garlic or any other herb you have around.
Tangy Cilantro Lime Ranch
(Inspired by this recipe from thelatinkitchen.com)
Ingredients:
~~juice of 1 lime
~~1/2 cup of mayonnaise
~~1/2 cup of half & half combined with Greek yogurt
~~1 tsp garlic powder
~~2 tbsp chopped cilantro
~~1 tbsp chopped scallions
~~pinch of salt
~~grind of pepper
How to:
*This recipe uses an immersion blender. A blender or food processor would work well too.
Combine: lime juice, mayonnaise, and garlic powder in a pint size ball jar. To a 1/2 cup measuring device, add 2 heaping tablespoons of Greek yogurt. Fill the rest of this with the half & half and add to the other ingredients.
Blend: the mixture with an immersion wand.
Stir In: chopped cilantro, scallions, salt, and pepper. Enjoy!
Thanks to everyone who stopped by the market to sample these and happy cookings!