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Keep It Simple Sweetheart
When I cook, whether for the Yeshiva or for a special affair, I am always looking for easy recipes that make people say, "That's really great! What's the recipe?" Making your own salad dressing, believe it or not, can give you that satisfaction. It's easy, fun and can save you a lot of money.
Homemade dressing can be kept in the refrigerator for at least one week. One tablespoon of dressing per serving if you are measuring.
French
3 Tablespoons oil (olive oil has no peer)
1 Tablespoon vinegar
1/4 teaspoon pepper
1 teaspoon salt
Shake.
This is called a temporary emulsion. Don't worry about the oil getting hard while in the fridge; it returns to liquid at room temperature.
White Garlic dressing (mayo based)
3/4 cup mayo
1/2 cup lemon juice
2 teaspoons sugar
2 teaspoons salt
2 teaspoons garlic(fresh, frozen or granulated)
1 teaspoon parsley (dry or fresh)
Put in blender or food processor -- mix well.
Garlic Parsley Vinaigrette
Fresh or dry parsley
1/2 cup oil
1/4 cup vinegar or lemon juice
1-2 Tablespoons frozen or fresh garlic
1 Tablespoon soy sauce
Put in a blender or food processor -- mix well.
Chef Herschel prepares hundreds of meals a day at Aish HaTorah’s World Center in Jerusalem. He caters the five star meals for the Jerusalem Fund missions as well as the daily food for the Yeshiva students.
(6) A. H. Kalt , April 11, 2006
Very nice salad dressing
I used to have at least seven for every meal (five children) and now I always forget and make too much dressing. Can an oil and vinegar dressing be frozen?
(5) Sara Berzansky , August 25, 2002
yummy
I finally have the recipes to those salad dressings that I so enjoy.
Keep up the good work, Hershel!
I also have a great recipe courtesy of Rebecca Shore:
1/4 cup regular oil
3/4 cup regular vinegar
1 T dijon mustard
salt, pepper, garlic powder, basil, oregano
Mix, stir and enjoy. I never stop getting compliments on this recipe and it's been 5 years so far!!!
(4) Anonymous , April 30, 2002
salad dressing I
here's our variation on your french dressing (we like it more tart)
3 T olive oil
2-3 T white vinegar
1 t salt
dash black pepper (1/8 t ?)
1 t garlic powder
ps how do you become a kosher chef?
i have a son who's interested
(3) ted roberts , April 29, 2002
salad dressing secret
a great salad dressing variation is coarse, Dijoh style mustard - the basis really for remoulade. Mix it with mayo or vinegar. relish or papriki, whatever - theres a 1000 combinations. But the basic idea is that horseradishy mustard. In New Orleans its a staple.
(2) chana Rubin , April 29, 2002
salad dressing recipes
Great! Recipes for delicious-sounding dressings, for which I don't have to run out and find the ingredients. Thank you so
much. A mechaya - meichlim simple to make.