I tend to keep pretty traditional when it comes to Thanksgiving. Later tonight, I'll run to the store and pick up some stuff for a green salad. But I've already made two dressings. (I had two glass bottles from Harris Teeter that had sparkling lemonade in them and I liked them enough to use them for the salad dressings.)
First up is a Raspberry Vinaigrette from Taste of the South magazine. It was originally a blackberry recipe, but I just don't like blackberries. I also have no idea how long I've had this recipe, since it was tucked into a binder here in my kitchen.
- 1 1/2 - 2 cups raspberries
- 3 tablespoons sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
I tried this already and really liked it. In fact, I made it two days in advance so the flavors of everything would have a chance to really combine together. It does come out a bit thick, so you depending on how you like your vinaigrette, you may want to add less fruit or more vinegar.
On a side note, I thought if raspberry vinaigrette was good, then Dragon Fruit Vinaigrette would be even better. And I just happened to have a dragon fruit here. Turns out, it wasn't such a good choice. The dragon fruit vinaigrette came out thick and slightly gelatinous/slimy. No matter how much mixing I did, I couldn't fully get the balsamic vinegar to completely mix together. Some of it stayed in the bottom of the container.
Next up is Japanese Ginger Dressing, a recipe I just looked for online. The ginger dressing I've bought in the store is never as good as the stuff I've had in any Japanese steakhouse. Time to try my own!
- 3 tablespoons minced carrots
- 2 tablespoons minced ginger
- 3 tablespoons minced celery
- 2 tablespoons finely chopped lemon with some rind (I left this out, as I don't like lemon)
- 1/2 cup soy sauce
- 3/4 cup vegetable oil (I actually used 1/4 cup of extra virgin olive oil)
- 3/4 cup seasoned rice vinegar
- 1/2 cup water
- 1 medium (or 1/2 cup) onion, chopped
- 2 tablespoons ketchup
Put all ingredients into a blender and blend until emulsified. Stir and shake before each use.
So far, with just trying some of this dressing on a spoon, I feel like I've gotten remarkable closer to the steakhouse-style of ginger dressing than I have with buying it.