This dressing gets its punch from capers and a dash of Worcestershire. It blends up super creamy and combined with crispy Romaine and Parmesan cheese, makes for a truly superb Caesar Salad. Although I developed this dressing for Caesars, I’ve learned its amazing on a multitude of vegetables, which led […]
(Makes appx. 2 cups) 1/4 cup lemon juice 1/4 cup red wine vinegar 1 tbsp capers 1 garlic clove 1 tbsp honey 1/4 cup olive oil 1 1/4 cups grapeseed oil 3/4 tsp dried oregano 1/2 tsp black pepper 1 tsp Kosher salt In a blender or using carafe and […]
(Serves 4) 2 tbsp sweet white miso paste 2 tbsp seasoned rice wine vinegar (if all you have is plain rice wine vinegar, add 2 tsp honey to it) 1/2 cup tahini room temperature water (about 1/2 cups) In a small bowl, using a fork, whisk miso paste and vinegar […]
Makes 1 1/4 cup 1/2 cup buttermilk 2-3 oz crumbled blue cheese (Maytag is frequently used, but any good quality will do) 1 clove garlic, finely chopped the juice of 1/2 a lemon dash of Worcestershire sauce Kosher salt (to taste) black pepper (to taste) Whisk all ingredients except for […]
(Serves 2) 1 medium avocado, peeled, pit removed 1 small lime, juiced 1/4 cup cool water 2 tbsp extra virgin olive oil pinch of sugar Kosher salt (to taste) black pepper (to taste) In blender, food processor, or using immersion blender and small carafe (ideal for this amount of dressing), […]
1 pound carrots (about 6 medium), peeled and sliced thinly 2 inch piece ginger, peeled and minced 3 cloves garlic, roughly chopped 2 green onions, whites only, sliced 1/2 cup seasoned rice wine vinegar 1/2 cup water 1 tbsp tamari (or soy sauce) 1 tbsp dark sesame oil 1/2 cup […]