Salad Dressings: Vegan

Last weekend, Twice as Tasty recipes had the honor of being featured at the 2016 Montana Cup, a regatta hosted by the North Flathead Yacht Club in Somers, Montana. As usual, the club provided two breakfasts and one dinner for more than 150 hungry sailors, but this year there were a few twists. With the help of Sailors for the Sea, NYFC hosted its first Clean Regatta, working to use less, recycle more, and source locally throughout the event.

After the reusable cups had been cleaned and the winning skippers had been awarded insulated picnic baskets with durable place settings, the real results were in: resounding success. Not only is the club discussing how to implement more clean practices throughout its season, but so many people requested Twice as Tasty recipes that I’m offering bonus posts.
Montana Cup J24 start
Dinner was primed for salad dressings and sauces. As I’ve mentioned before, dressings are an easy way to make the ordinary extraordinary, even for a crowd. This event’s salads got a fresh boost from peas, green onions, carrots, and herbs harvested from our exploding garden and two amazing vegan dressings. At the end of the night, that bottle of ranch we bought for the diehards was still mostly full, but the homemade vegan dressings? Squeezed clean.
Montana Cup

Vegan Green Goddess Dressing

  • Servings: 1 cup
  • Difficulty: 1
  • Print
2 cloves garlic, peeled
1/4 cup sliced onion tops and/or chives
1/2 cup basil
2 tablespoons parsley
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon sea salt
freshly ground black pepper to taste
1 small avocado
2 tablespoons extra-virgin olive oil

Combine the garlic, onion tops, and herbs in a food processor (or a bowl, if you are using an immersion blender) and pulse until finely chopped. Add water, lemon juice, salt, and pepper; process until smooth. Add the flesh of one small avocado, pulsing briefly until smooth. Pour into a clean pint jar or dressing bottle, and then add the olive oil. Cap and shake until emulsified. Taste, adding more lemon juice and water as needed to achieve the desired tang and consistency. Serve immediately with a green salad or refrigerate, using the dressing within a week. When ready to serve, let the dressing sit at room temperature for 10 minutes and then shake until combined. Makes about 1 cup.

Tips & Tricks
  • If your garden is not rich in basil, other green herbs serve well, such as cilantro, tarragon, or even dill. Same goes for the onion tops: As I pull and start grilling early onions, I use their tops as I would scallions in spring; chives have a slightly different flavor, so don’t hesitate to grab some of each.
  • My food processor is old, but I have the Ferrari of immersion blenders. To break down the herbs, I found it easiest to dump everything in a bowl and puree in sections with the immersion blender until smooth.
  • Extra-virgin olive oil has a lot of polyphenols, bitter compounds that are easily spread about by a high-speed food processor. To avoid releasing the bitterness, I shake the oil in by hand at the end.
  • Traditional green goddess dressing contains anchovies, which give it an extra bit of flavor and bite. For this vegan version, taste the dressing as you finish making it and again before you serve it, adding lemon juice or even a tablespoon of cider vinegar as needed for depth. Or, if you’re not vegan, go ahead and toss in 1 or 2 anchovy fillets.
  • For a party, double the recipe and offer a second dressing (see below) for your salad. For 150 people, I made a triple batch of both dressings and probably could have quadrupled each recipe—the final diners were scraping the jars clean.

Twice as Tasty

Roasted Raspberry Syrup has been so popular that I needed to come up with more than two jars for my sister’s Christmas box. This means roasting a lot of raspberries and finding things to make with a lot of leftover pulp. I usually throw bags of raspberries prefrozen on trays into the chest freezer for midwinter smoothies. Instead, the roasted, drained raspberry pulp freezes beautifully in cubes that can be dropped straight into the smoothie glass or any other dish.

This salad dressing is a perfect way to showcase those cubes. As with the syrup, roasting adds a depth that, in the dressing, balances beautifully with the vinegars and fresh greens. We tested it with olive oil and found the flavor overpowering, so stick with a light oil, like sunflower.

Vegan Roasted Raspberry Vinaigrette

  • Servings: 1 cup
  • Difficulty: 1
  • Print
4 1-ounce cubes of frozen raspberry pulp from Roasted Raspberry Syrup, defrosted (about 1/2 cup)
1-1/2 tablespoons balsamic vinegar
1-1/2 tablespoons red wine vinegar
1 shallot, minced (optional)
6 tablespoons sunflower oil
salt and freshly ground pepper to taste

Combine all ingredients in a pint jar, cap, and shake vigorously until blended. Pour immediately over salad greens, or store in the refrigerator until ready to use; it keeps several weeks. Shake well before serving. Makes about 1 cup.

Tips & Tricks
  • Because you’re using the pulp from the roasted raspberries, there’s no blender required for this dressing; shaking should break up the berries well enough to serve. But if you want your dressing ultrasmooth, go ahead and blend.
  • I love the roasted flavor in this dressing, but you can always substitute fresh raspberries. Other berries, such as strawberries or blackberries, would likely work just as well. If your fruit is whole and unroasted, be sure to pull out the food processor.
  • Sunflower and other light oils don’t have the same polyphenol issue as the extra-virgin olive oil used for Vegan Green Goddess Dressing, so the oil can go in at the same time as the other ingredients, even if you decide to run the dressing through a food processor.

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