Salad Dressings . Dressings improve the flavor and aroma of dishes, confer beauty and raise the caloric level and assimilation of food. They are served separately in special containers.
Summary
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- 1 Dressings
- 2 OIL AND VINEGAR DRESSING
- 1 Procedure .:
- 3 SEASON SEED
- 1 Procedure
- 4 Celery dressing
- 1 Procedure:
- 5 CHILD AND BASIL DRESSING
- 1 Procedure:
- 6 TURCUM DRESSING
- 1 Procedure:
- 7 Celery Yogurt dressing
- 1 Procedure:
- 8 Source
Dressings
In salads, dressings are almost inseparable, as the acceptance of a good vegetable dish depends, to a large extent, on the accompanying dressing. They have two basic elements: the oil and the acidic ingredient.
In the case of oils, those of vegetable origin are used because they are unsaturated fats, easier to digest and capable of previously dissolving and dispersing saturated fats, thus avoiding the dangerous accumulation of cholesterol in the blood. Olive oil and seed oils (sunflower, peanut, corn, soy, and others) should be used in moderate amounts, and better raw than cooked. Oils at high temperatures become saturated and tend to form harmful substances to the body. Even more recommended are the “extra virgin” oils, which are obtained by cold pressing and without chemical manipulation.
The acid flavor of the dressings is very important, and for this there are multiple variants: in addition to vinegar, you can use citrus juices, such as lemon, sour orange, grapefruit, lime, French lemon and juices. acidic fruit. In this sense, they are more recommended than vinegar because of the fragrance and natural values that they give to the dressing or marinade. For example, a sweet potato leaf salad combines perfectly with grapefruit juice or sour orange juice, in whose preparation aromatic plants (celery, parsley, chives, dill, coriander, garlic) must be present. , rosemary), and dried spices.
The process of dressing green salads (lettuce, spinach, etc.) can be done by preparing the dressing separately and then adding it, or adding the oil first – to prevent the leaves from being damaged by the action of vinegar acid – and then the rest. of the ingredients.
During the preparation of a dressing, you must first add the salt, herbs, dry spices, the acid ingredient and finally the oil. Fulfilling these steps allows a dressing to be obtained where the flavoring substances of the seasonings dissolve perfectly in the acidic medium, and the dressing is obtained with a well-pronounced flavor.
In short, it is about letting ourselves be guided by our senses, without underestimating the basic rules of traditional cuisine.
Finally, we would like to alert you to the importance of reducing or eliminating salt consumption. This, in addition to producing various disorders to the body, creates habits that are manifested in an unjustified desire for salt and an alteration of the palate. People who give up this bad habit begin to perceive flavors that they did not notice before, and the sense of taste is fine-tuned. Try and you will see the results.
OIL AND VINEGAR DRESSING
Ingredients for ¼ cup:
¨ * Oil 17 g 1 tbsp.
- Vinegar 20 mL 1 ½ tbsp.
- Salt 5 g ½ tsp.
- Refined sugar 8 g 1 tsp.
Process.:
Pour all the ingredients into a mixer. Beat it until well blended.
AJONJOLÍ DRESSING
Ingredient for 1 cup:
- Sesame (sesame) 75 g ½ cup.
- Water 60 mL 4 tbsp.
- Ground cumin 1.2 g ½ tsp.
- Oregano 2 g 2 leaves.
- Salt 10 g 1 tsp.
- Lemon juice 15 mL 1 tbsp.
- Oil 34 g 2 tbsp.
Process
Toast the sesame seeds, mash it with a tablespoon of water, the cumin, the oregano cut into thin strips and the salt, until you obtain a paste. Add the lemon juice, the rest of the water and the oil. Stir. Serve on salads, viands or rice.
Note: This sauce is known as Tahina and has different variants.
Celery dressing
Ingredients for a cup
- Celery: 12 g 2 tbsp.
- Chives 20 g 2 stems
- Garlic 4 g 2 cloves
- Parsley 12 g 2 tbsp.
- Salt 10 g 1 tsp.
- Water 125 mL ½ cup
- Lemon juice 15 mL 1 tbsp.
- Oil 34 g 2 tbsp.
Process:
- Cut the celery, chives, garlic and very fine parsley, brunoise type. 2. Add the salt, water, lemon juice and oil and mix. 3. Serve over boiled salads or viands.
CHILD AND BASIL DRESSING
Ingredients for 1 liter:
Chives 50 g 1 bunch Dry basil 50 g 1 bunch Salt 10 g 1 tsp. Vinegar 60 mL 4 tbsp. Lemon juice 45 mL 3 tbsp. Ground pepper 0.3 g 1/8 tsp. Oil 690 g 3 cups
Process:
Mix the finely chopped chives (brunoise type), with the crumbled dried basil, salt, vinegar, lemon juice, pepper and oil. Let rest and shake before serving.
TURCUM DRESSING
Ingredient for a cup:
- Turmeric 10 g 1 rhizome
- Onion 100 g 1 unit (medium)
- Garlic 2 g 1 clove
- Chives 20 g 2 stems
- Salt 10 g 1 tsp.
- Wine vinegar 125 mL ½ cup
- Oil 34 g 2 tsp.
Process:
Grate the turmeric (without peeling it). Finely chop the onion, garlic and chives, brunoise type. Mix everything with salt, wine vinegar and oil. Serve over salads or boiled meats.
CELERY YOGURT DRESSING
Ingredients for a cup:
- Yogurt 250 g 1 cup
- Celery 12 g 2 tbsp.
Process:
- Place the yogurt, previously beaten by hand, in a container. 2. Add the celery cut into strips and stir. 3. Serve preferably on salads.
