Dressings

Mix the following:

- 1 cup olive oil (preferably not extra virgin as it is too bitter)

- 1 cup balsamic vinegar

- 1 clove garlic, crushed

- 1/8 t dried mustard powder

- Generous pinch of salt

- Generous sprinkling of freshly ground pepper

- Splash of water

- Sprinkle of sugar (optional)

Salad dressing should get bubbly due to the addition of water. If no bubbles form when dressing is shaken, add an extra splash of water.

Using good quality balsamic vinegar is key to making this dressing taste right!

Variation: Reduce amount of balsamic vinegar to ½ cup and add ½ cup rice wine vinegar

SOURCE: Rena Franklin + Laylee

Mix together:

- juice of 2 lemons

- twice as much olive oil as lemon juice

- 4 garlic cloves

- 2 shakes of worcestershire sauce

- 1 shake of red wine vinegar

- big dollop of dijon mustard

- 1 tube anchovy paste

- dash of water

- salt

- pepper

Combine and mix well:

- 2/3 cup olive oil

- 1/3 cup wine vinegar

- 1 t salt

- ¼-½ t pepper

- 1 t Coleman’s dry mustard

- 1 clove garlic, crushed

Can adjust amount of vinegar to make more intense flavor.

Blend:

- 2 eggs

- 2 T wine vinegar

- ½ t salt

Slowly add 1 cup olive oil to make mayonnaise.

Stop machine and add:

- 1/3 cup parsley

- 2 cloves garlic, sliced or crushed

- 2 scallions, chopped

- 2 T anchovy paste

- 4 T tarragon wine vinegar

Blend to mix well.

Alternative Method:

Put into blender:

- 1 large jar Telma mayonnaise (3-4 cups)

- 8 large scallions, chopped

- 6 large cloves garlic, crushed

- 1 cup parsley, chopped

- 1 ½ t tarragon

- ½ cup wine vinegar

- 2 2-oz tins anchovy filets, drained

SOURCE: LIFE Magazine article on salad dressing from M. Brown’s Southern Cookbook

Mix together:

- 1 T olive oil

- 1 T honey ginger white balsamic vinegar

- ¼ t salt

- ¼ t dry mustard

- 1/8 t cumin

- 1/8 t pepper

- 1 large garlic clove, crushed

This recipe only yields 2 T of salad dressing. To make more, use the same ratio of olive oil to vinegar (1:1) and adjust seasonings to taste.

Honey ginger balsamic vinegar can be found at gourmet vinegar and oil shops, like The Filling Station in NYC’s Chelsea Market. An approximation can be made by adding ground ginger and honey to white balsamic vinegar.

SOURCE: Rena Franklin + Laylee

Put in a blender jar:

- 1 cup olive oil

- ½ cup red wine vinegar

- 2 T lemon juice

- 1 ½ t salt

- ¼ – ½ t pepper

- 1 ½ t dry mustard

- 1 ½ t Worcestershire sauce

- 2 T grated Parmesan

- ½ t dried oregano

- ½ - 1 t dried sweet basil

Blend for one minute.

Combine:

- 1 T Dijon mustard

- 4 T lemon juice

- 12 T olive oil

- ½ t salt

- Freshly ground black pepper

Serves 8.

SOURCE: LIFE Magazine – January 30, 1967

Mix together:

- ½ t paprika

- ½ t cumin

- ½ t mustard

- ½ t coriander

- ½ t salt

- ¼ cup lemon juice

- 2/3 – ¾ cup olive oil

- 1/8 t cayenne

- 2 garlic cloves, crushed

- 1 t sugar (optional)

Can use less lemon juice with good results.

Mix well:

- 1 ½ tomatoes, peeled, seeded, and chopped finely

- ¼ t oregano

- 1/8 t thyme

- 2/3 cup olive oil

- 1/3 cup red wine vinegar

- 1 t salt

- ¼-½ t pepper

- 1 t Coleman’s dry mustard

- 1 clove garlic, crushed

Mix together:

- 1 t dried basil

- 1 t dried tarragon

- 1 t dried thyme

- ¼ cup minced parsley

- ½ cup minced scallions

- 2/3 cup olive oil

- 1/3 cup wine vinegar

- 1 ½ t salt

- ¼-½ t pepper

- 1 ½ t Coleman’s dry mustard

- 1 clove garlic, crushed