Salad Dressings
These are ecipes from our corporate chef, Kimberly Davis. Try one on your favorite salad.
Blue Cheese Vinaigrette
Ingredients
- 1 tablespoon Dijon mustard
- 3 tablespoons Champagne vinegar
- 4 ounces good-quality blue cheese, crumbled
- ½ cup extra-virgin olive oil
- Salt and freshly ground pepper
Procedure
Combine mustard, vinegar, and blue cheese in a bowl. Slowly drizzle in oil, whisking until the mixture becomes thick. Season with salt and pepper and use to dress your favorite greens.
Avocado Dressing
Ingredients
- 2 ripe Hass avocados, peeled, pitted and coarsely chopped
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 cup olive oil
- Salt & pepper to taste
Procedure
- Puree the avocados with the vinegar and lemon juice in a food processor.
- While the machine running, slowly add the oil. Season with salt and pepper to taste.
- The dressing can be prepared up to 2 days ahead, covere tightly and refrigerated. Shake well before using.
Author, Kimberley Davis, Sur La Table Corporate Chef
