Samin Nosrat's Guide to Salad Dressings (Vinaigrette, Via Carota House Dressing, Creamy Sesame-Ginger Slaw Dressing, Creamy Lemon-Miso Dressing)
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Samin Nosrat shares her four go-to salad dressing recipes, from a simple basic vinaigrette to a rich and creamy vegan lemon-miso dressing. These easy, versatile dressings elevate any salads, slaws, or roasted vegetables to restaurant-quality dishes.
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🍳 調理の流れ
Create a basic vinaigrette by mixing 2-3 parts olive oil with 1 part seasoned rice vinegar and salt. → Prepare the Via Carota dressing by rinsing minced shallots to soften their bite, combining them with mustards, vinegars, seasonings, and olive oil, and gently tossing it with fresh greens and herbs by hand. → Blend garlic, ginger, jalapeño, miso, and acids with an immersion blender, emulsifying with neutral oil to create a creamy sesame-ginger dressing, then toss with cabbage and carrots to make slaw. → Whip up an egg-free aquafaba mayo by blending chickpea liquid, mustard, vinegar, and oil slowly. → Mix the aquafaba mayo with a blended lemon-miso seasoning base to yield a thick, rich dressing perfect for roasted broccoli.
調理手順
簡単な手順
Create a basic vinaigrette by mixing 2-3 parts olive oil with 1 part seasoned rice vinegar and salt. → Prepare the Via Carota dressing by rinsing minced shallots to soften their bite, combining them with mustards, vinegars, seasonings, and olive oil, and gently tossing it with fresh greens and herbs by hand. → Blend garlic, ginger, jalapeño, miso, and acids with an immersion blender, emulsifying with neutral oil to create a creamy sesame-ginger dressing, then toss with cabbage and carrots to make slaw. → Whip up an egg-free aquafaba mayo by blending chickpea liquid, mustard, vinegar, and oil slowly. → Mix the aquafaba mayo with a blended lemon-miso seasoning base to yield a thick, rich dressing perfect for roasted broccoli.
イントロ
Samin Nosrat shares her four go-to salad dressing recipes, from a simple basic vinaigrette to a rich and creamy vegan lemon-miso dressing. These easy, versatile dressings elevate any salads, slaws, or roasted vegetables to restaurant-quality dishes.
ステップ 1
【Basic Vinaigrette】Combine 2 parts olive oil and 1 part seasoned rice vinegar (adjust up to 3:1 if preferred) with a pinch of salt in a jar. Whisk vigorously at a diagonal angle or seal the lid and shake well to form a temporary suspension.
ステップ 2
【Via Carota House Dressing】Finely mince a shallot, rinse with cold water in a strainer to remove harsh sulfurous bite. In a bowl, combine minced shallot, a splash of warm water, sherry vinegar, whole grain mustard, dijon mustard, honey, grated garlic, chopped thyme, salt, and pepper. Slowly whisk in the olive oil at an angle until fully emulsified.
ステップ 3
【The Best Green Salad】Prep your salad bowl with baby gem lettuce, frisée, shaved fennel, watermelon radish, and whole herb leaves (chives, cilantro, dill, parsley). Season directly with flaky kosher salt and black pepper, add a few ladles of the House Dressing, and gently toss using your hands (lift and fold, do not massage).
ステップ 4
【Creamy Sesame-Ginger Dressing】In a tall, narrow jar, place sliced garlic, sliced jalapeño, sliced ginger, white miso paste, honey, lemon juice, seasoned rice vinegar, and toasted sesame oil. Blend with an immersion blender. Gradually drizzle in neutral oil while blending until thick and creamy. Adjust salt and lemon juice to taste.
ステップ 5
【Sesame-Ginger Slaw】In a large bowl, combine shredded red cabbage, grated carrots, sliced scallions, chopped cilantro, toasted sesame seeds, and roasted peanuts. Drizzle generously with the Creamy Sesame-Ginger Dressing and toss thoroughly by hand.
材料リスト
重要なメモ
When whisking a vinaigrette in a bowl or jar, always stir or whisk at a diagonal angle rather than in horizontal circles to properly blend fluids with different densities.
Rinsing minced shallots under cold water or macerating them in acid before adding to dressings prevents 'fire mouth' by taming the raw onion sulfur bite.
Using a tall, narrow container for immersion blending ensures the blade makes consistent contact with all ingredients, preventing emulsion failure.
When tossing delicate green salads, do not use metal tongs; instead, use your hands to gently lift and fold the leaves to coat them evenly without crushing.
If the aquafaba (chickpea liquid) is too watery, reduce it slightly on the stove for a few minutes and let it cool completely before making mayonnaise.
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