Salad Dressings are something we all use on a regular basis. We love them and all the variety that is available. One thing I’m always aware of, when dining out, when it comes to salad dressings, most people will ask for ‘the sauce on the side’. Why? Simply because many times our salad gets lost in the weight and the amount of the dressing plus the caloric value of some dressings can be extraordinary. If you’ve never looked at the caloric value I encourage you to go and grab your favourite one or sauce for that matter and do a check. Also, have a read of the ingredients most salad dressings will have Xanthan Gum, some kind of sugars, extracts for flavour, enzymes and about 10 other strange ingredients.
Here’s an interesting detail (I love strange and wonderful information).. I’ve always wondered what Xanthan Gum was and today I finally took the time to research and discover. According to most information Xanthan Gum is not harmful unless you have allergies corn, wheat or soy. Also, if any product contains Xanthan Gum you can be sure you are buying an industrial processed product – basically something that has been designed to stay on the shelf for a long time. So, not a ‘real’ food.
There are many reasons why I choose to make my own dressings and the above information is just one. I don’t want my sauces and dressings to have a shelf life longer than my own. I want fresh ingredients and flavours to enhance my meal. I want something that ‘if not used in 24-36 hours’ it WILL expire. Especially when they can be prepared in a shorter time than it would take me to get out of the car, find the middle isle of the store, search for a dressing, pay at self-serve register and return to my car.
I hope you enjoy these two dressings I’m sharing today. Our family favourite Caesar Salad Dressing – that we have perfected for our palates and our Korean Salad Dressing that is craved on a regular basis. Play with these, make them your own and enjoy a little HOMEMADE in your home.
Caesar Salad Dressing GetRealLive Style
2 Egg Yolks
2 teaspoons Dijon mustard
2-3 large garlic cloves, smashed and chopped (we love a lot of garlic so add to your personal taste)
4 anchovies, chopped (optional – anchovies add extra salt so if you use them be careful with the amount of salt you add)
1 tablespoon red wine vinegar
3/4 cup olive oil
Note: When making this you can turn your salad into a meal by adding grilled chicken, prawns or fish. Simply divine and a great for a summer lunch or light dinner. I use Romaine Lettuce, add bacon plus the anchovies. I also shave fresh parmesan cheese and dress the salad ‘just’ before serving. Don’t forget those lovely soft boiled eggs over the top and if you want to add a bit of zing you can add chipotle or smoked paprika to this recipe. Enjoy!
Korean Salad Dressing
¼ cup soy sauce
3 Tablespoons rice wine vinegar
4 Tablespoons water
2 Tablespoons sugar or Rice Malt Syrup
3 Tablespoons sesame oil
3 teaspoon red chili pepper powder
crushed sesame seeds (optional – I add these because they are seriously yum and add to the look and flavour)
Note: Add shredded chicken to this, prawns or beef. Make it your own and enjoy. I use thinly sliced chinese cabbage and add julienned carrots roasted almonds or nuts of any sort. You can add raisins, cranberries, orange slices, apricots (if desired). Seriously make this dish yours. Lastly, I like to crunch dry noodles and spread them over the top just before serving. YUMM-O!