KITCHEN QUICKIES

RECIPES FOR GOOD FOOD FAST

Are you getting sick of the same ol’ salad dressing? Here, Kitchen Quickie Queen and TFG
Publisher Amy Sestito gives you five easy recipes to dress up your greens.

DRESS YOU UP

Oh-la-la Classic French Vinaigrette
3 tablespoons white wine vinegar
¾ teaspoon Dijon mustard
½ teaspoon minced fresh garlic mashed with ¾ teaspoon sea salt
Freshly ground pepper to taste
½ cup extra-virgin olive oil

How to:
With a mortar and pestle, mash together the garlic and salt to make a paste. In a small bowl, combine the garlic paste, vinegar, mustard and fresh pepper. Gradually, slowly whisk in the olive oil until emulsified.

Decadent and Naughty Gorgonzola Dressing
2/3 cup sour cream
¾ cup buttermilk
1 small garlic clove, minced
8 ounces Gorgonozola
Salt and freshly ground pepper to taste

How to:
Combine all ingredients into a food processor (I told you this was a quickie column!) and pulse to combine. You want a little texture to this dressing, so be sure not to make it totally smooth.

This is excellent over a fresh, organic herb salad with toasted pine nuts.

Balsamic Vinaigrette To Die For
(Seriously, folks, I bottle this at Christmas)
1 small garlic clove, minced
½ teaspoon salt
2 tablespoons balsamic vinegar (get the best you can afford. Trust me, there is a difference)
Freshly ground pepper to taste
¼ cup extra-virgin olive oil

How to:
Using a mortar and pestle, mash the garlic and salt to make a paste. In a small bowl, add the garlic paste to the balsamic vinegar and fresh pepper. Gradually add in the olive oil.

For the Kids: Yummy Honey Mustard
(My kids love to dip their chicken fingers in this)
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup mayonnaise
2 teaspoons fresh lemon juice

How to:
Whisk all ingredients together and serve!

Here’s a Twist: Lime and Olive Oil Dressing
1 small garlic clove, minced
2 medium shallots, minced
¼ teaspoon salt
Freshly ground pepper to taste
1/3 cup lime juice (freshly squeezed, please)
1 cup extra-virgin olive oil

How to:
Using a mortar and pestle, mash the garlic and salt together to make a paste. In a small bowl, whisk the garlic paste, shallots and pepper to taste until well combined. Gradually add the olive oil.

Tips for Success
*Dressing a salad is like dressing yourself for a party: it’s better to underdress than overdress.\
*Dressings keep up to two days in the refrigerator.
*All of the above dressings can also be used in a crudite platter

Mortar and Pestle

Kitchen Quickie Must-Have

I am a huge fan of a mortar and pestle. You’d be surprised how many uses you’ll come up with to use it. Nothing makes a better garlic paste, which, in my opinion, is the cornerstone for most salad dressings. ($99.95, http://www.williams-sonoma.com/srch/index.cfm?words=pestle)