Best Dressed

On any given week, there are at least two homemade dressings in odd-sized jars, stacked in my fridge. My husband enjoys the creamier versions, while I tend to prefer tangy. I try and incorporate at least one salad into our daily diets. Sometimes, I'll even have two -- one, simple green for lunch and another, more substantial (Chicken Caesar Salad or Romaine Slaw with Fajitas) for dinner.

Store bought dressings are good. Don't get me wrong. But, homemade are always better. I'm like a chemist in the kitchen when preparing a vinaigrette. A little of this. A little of that. Shaking here. Stirring there. Creating balance in all of the flavors.

Three of my favorites and staples in my refrigerator are, a simple Vinaigrette (with two secret ingredients), Caesar and a creamy Cilantro Lime dressing.

HOUSEMADE VINAIGRETTE

1 teaspoon shallot, chopped
1 teaspoon whole grain dijon mustard
1/2 teaspoon honey (secret ingredient)
1 tablespoon mayonnaise (secret ingredient)
1/4 cup red wine vinegar
1/2 cup olive oil
salt/pepper
1 empty jar

Combine all ingredients in a jar and shake. Taste for seasoning and add salt and pepper to your liking. Keep in refrigerator for a week (probably more). Honey adds a nice balance to the otherwise tangy dressing. Mayonnaise is the perfect emulsifying ingredient, that keeps the oil and vinegar from separating.

CAESAR DRESSING

2 garlic cloves, minced
2 tablespoons lemon juice
1 1/2 tablespoons dijon mustard
1 cup mayonnaise
1 teaspoon worcestershire sauce
3/4-1 cup parmesan (depending on how thick you want the dressing)
salt/pepper



ONE: In a food processor, blend the garlic, lemon juice, dijon, worcestershire and mayonnaise until well combined.
TWO: Add 3/4 cup parmesan and process until full combined. Add more cheese if you would prefer a thicker dressing.
THREE: Add a dash of salt and pepper to your liking. Keep in refrigerator for 5 days.

CREAMY CILANTRO LIME 

2 garlic cloves, minced
1 1/2 cups cilantro, lightly packed
2 tablespoons lime juice
2 teaspoons honey
2/3 cup canola or vegetable oil
1/2 cup feta, crumbled
salt/pepper

ONE: In a food processor, combine garlic and cilantro until ingredients and process until finely minced.

TWO: Add the lime juice, honey and blend until combined.
THREE: With the processor running, slowly add the oil and allow to emulsify.
FOUR: Add the feta and blend for a few additional seconds, until the consistency is creamy. Add salt and pepper to your liking.

Great addition to tacos and coleslaw. Delicious when marbled into yogurt for a dip.

Happy eating!