Step Away from that Bottle!

Hey everyone!  I'm about to take a bloggy break, but thought it would be fun to share a bit of "motherly pride" and some doggone good info to help get you through the summer.  We all eat a lot of salads and especially during the summer, right?  Well, the following link is to an article on TODAY Food -- all about dressing your greens.  The chef who is quoted is, you guessed it, our son!  Hope you enjoy the tips and information.  I've included the entire article, but you might find other good stuff on this link.
Food  Step away from that bottle: Here's the only salad dressing recipe you'll ever need!
July 10, 2014 at 3:26 PM ET
salad with homemade dressing
Joerg Beuge / FeaturePics.com
This summer, do your farm-fresh greens a favor: Ditch the bottled dressing. Making your own salad dressing is easy and cheap—and you can create endless variations if you follow some simple rules 
and the foolproof recipe below.

First, it helps to know the basics. If you're making a vinaigrette—just an emulsification of acid and oil, with optional flavorings like mustard or herbs—a good rule of thumb is one part acid to three parts oil, plus salt and pepper. “From that simple base, endless possibilities,” says Michael Stebner, a member of the culinary team at Sweetgreen, a rapidly growing chain of fast-casual restaurants specializing in—yes—salads. Here are his tips for making perfect salad dressings at home.

Choose the right oil: “We use neutral-flavored grapeseed oil as the base for most vinaigrettes,” says Stebner. For a Mediterranean-style dressing, he might turn to extra-virgin olive oil; for a dressing with an Asian profile, he uses sesame oil in combination with the grapeseed. Nut oils, such as walnut and hazelnut, can also replace a portion (or all) of the neutral oil.
Add an acid: Vinegars of all types are the obvious place to start. Try experimenting with balsamic vinegar, rice vinegar or Champagne vinegar, or incorporate acid in the form of fresh citrus juice 
(lemon, lime, orange—even grapefruit).
Customize your dressing: Stebner’s favorite addition is garlic. “I like to use a garlic press to crush the cloves,” he says, “which really allows the flavor to bloom.” Mustard aids emulsification and contributes flavor. Try a grainy-style Dijon mustard or, for something sweeter, honey mustard. For a Mediterranean-style dressing, Stebner might add minced olives and capers, or, for an Asian spin, miso and minced ginger. Finely chopped fresh herbs—like parsley, basil, chives and tarragon, or even thyme or rosemary leaves—add freshness and brightness. If using mustard, Stebner whisks it in with the acid, since it’s also acidic. But he combines all other mix-ins with the oil first, then blends the infused oil with the acid. “The oil carries the flavors better,” he explains, “and herbs will stay green if you add them to the oil, rather than the acid.”
Make it creamy if you like: “For a creamy dressing, use yogurt and buttermilk in place of some of the acid, or blend in some soft, mild goat cheese or mascarpone,” says Stebner. Want a creamy dressing that’s dairy-free? Stebner suggests finely ground nuts, nut butter, or tahini paste, which is made from sesame seeds. Puréed avocado also makes a great base for a creamy dressing.
Memorize this recipe: To make one cup of basic vinaigrette, whisk together ¼ cup acid (vinegar or citrus juice) with ½ teaspoon kosher salt and 2 teaspoons mustard in a small bowl. Crush a clove of garlic (preferably with a garlic press); in a separate bowl, stir the garlic into ¾ cup of oil (try a mixture of grapeseed oil and extra-virgin olive oil) and add in any desired flavorings, such as minced fresh herbs. Combine the oil and the acid by gradually whisking the oil into the acid mixture. Since the dressing will separate if it sits too long, whisk again to combine before using. The vinaigrette will keep, refrigerated, up to three days; let it come to room temperature before using it.
Up your game with these tips: Stebner encourages playing with the standard oil-to-acid ratio, for instance by mixing one part acid with two (instead of three) parts oil: “Adding flavorful ingredients to a dressing allows you to reduce the amount of oil,” he notes. And instead of a whisk, Stebner uses an immersion blender to create a strong emulsion and ensure the dressing doesn’t separate. When it comes time to make the salad, Stebner drizzles on the dressing and uses his favorite tool—his hands—to gently toss.

I'm just taking a bit of a break but hope to return all fresh and renewed!



  1. So useful and sounds so yum! Thanks to you and Chef son!

  2. Oh how exciting, you son is famous. Love his thought and suggestions. Sounds fabulous.

  3. I have to try these dressing recipes -- they sound great! Thanks to your son!! :)

  4. I eat my salad without dressing! I stopped years ago and I really don't miss it. Although, these recipes do sound yummy!

  5. Wow, he's a celebrity chef now! These are great tips. Thanks for sharing, Carol!

  6. Oh Carol, I LOVE home made salad dressings! Had fresh picked garden salad fixings lastnight with home made dressing. Enjoy your little break and have fun!

  7. Love the recipes! Enjoy your time away from blogville! I'll be taking a break myself! See you when we all come back here :) Blessings, Cindy

  8. Homemade is definitely the way to go! I don't like vinegar so I am always experimenting with different things for my salad. Great tips, Carol! See you when you return from your break!

  9. Had to pin this Carol! Thanks for sharing your son's recipe! I will be looking forward to my next salad!

  10. Hi Carol,
    Enjoy your time off, blogging does take time. I love a good salad, so this post was perfect for me.
    Thanks for sharing, Elizabeth
    PS see you when you get back to your blog.


I truly love to hear from you and try to respond to each and everyone. If you have "no reply blogger," I will respond in my comments section and then visit your blog as soon as I can.

Make this a great day!

Link Within

Related Posts Plugin for WordPress, Blogger...