Buttermilk bonanza: salad dressing

I didn't photograph it, but one of the things I wanted to try during the buttermilk bonanza was a salad dressing. I'm not really into creamy dressings, but this one was pretty nice. I based it on this recipe from smitten kitchen, but I adapted it to the ingredients in my fridge and my dislike of raw aliums.

This was pretty good. It won't become a staple because both of us prefer oil-and-vinegar or my lemon-sesame dressing, but it might appear again as a change of pace. It was pretty runny, probably in part because I subbed yogurt for mayo, and my yogurt batch was on the runny side, but I didn't mind the runniness.

Evelyn's buttermilk-dill dressing

1/2 cup buttermilk

2 tbsp yogurt

2 tbsp cider vinegar

1 tsp sugar (reduced from 1 tbsp in original recipe, but I would probably omit altogether in the future)

1 1/2 tsp dried dill, or more or less to taste

Salt and pepper to taste

Shake. Taste. Adjust.

Buttermilk used: 1/2 cup

Buttermilk bonanza total: 4 1/2 cups

Tahini-miso sauce/dressing/dip

What do tahini and miso have in common? They are both pastes that I almost always have in my fridge and don't use nearly as much as I should. So the other day I was making some soba noodles and trying to decide what to have on them. I was going to make this miso-basil salad dressing, but at the last minute I decided to see if Mark Bittman had any more ideas for me. I stumbled upon a really easy tahini-miso dressing, so I decided to make that. (I also had a surplus of tahini because a friend who was moving gave me half a jar of it.) The dressing was stupidly simple, but miso is such a complex flavor, and sesame is so nutty and rich, that it works really well. The only issue I had was that my tahini was kind of old and a bit dessicated at the bottom, so it took a lot of effort to get it smooth. I have had the sauce on a couple different soba noodle salads, and I think it would be fantastic on a dense green vegetable like broccoli, asparagus, or green beans. It could also make a good dip for crudites.

Later this week I hope to make some tahini-based cookies. Yum!

Tahini-miso sauce (from How to Cook Everything Vegetarian by Mark Bittman)

1-inch piece of ginger, peeled and finely minced or pressed

1/4 cup miso paste (I used white)

1/2 cup tahini

1/2 cup water

Whisk together using a fork or whisk. If your tahini is being stubborn, let it sit for a while. The water will help soften up any lumps.

Miso-basil salad dressing

I had the same package of miso in my fridge for well over a year, and I still hadn’t gotten around to making a salad dressing out of it. I really like miso salad dressings, so on Monday while I was waiting for my split peas to soften, I used the last of the miso to make a salad dressing for my salad at dinner. I love my lemon-sesame dressing, and I think it’s great when I’m in the mood for some Asian flavor on my salad, but I wanted a change of pace.

I figured Mark Bittman would have a miso salad dressing in How to Cook Everything Vegetarian, and I was right. I made his recipe with a few variations. First, I added some Thai and regular basil because I have a ton of it and it’s really bright, a nice foil for the richness of miso. I also added some soy sauce. Bittman says to use sake or water to thin the miso. 3/4 cup of sake seemed like too much. I didn’t want to be able to make a cocktail out of my salad dressing, so I used 1/4 cup sake and 1/2 cup water. The sake flavor adds complexity without giving it any alcoholic taste. Bittman uses no oil in the dressing, which means it’s low in fat, but it’s also very thin. In this form, I think it would be a great marinade or sauce for cooked vegetables, but I had higher-viscosity dreams for my salad. I added some sesame oil directly to the dressing and combined about 1/4 cup dressing with 1 tbsp vegetable oil for my salad that night. I recommend that you add some oil when you make it or as you go along if you want a typical salad dressing consistency.

Miso is delicious. Every time I eat it, I promise myself I will use it more often because it’s so rich and has a great slightly sweet, fermented, salty taste. Looking through my mountains of cookbooks and recipes, I see quite a few with miso, and I hope to be trying more of them soon.

Miso-basil salad dressing

makes about 1 cup before adding oil

6 tbsp miso

1/4 cup sake or water

1/2 cup water

1 tbsp sweetener (I used agave nectar; sugar or honey would be fine)

1/2 cup Thai or regular basil, finely minced

1 tsp soy sauce

1 tbsp rice wine vinegar, or more to taste

Juice of 1/2 lime

1 tsp toasted sesame oil

Vegetable oil, optional

Combine miso, sake, and water and whisk with a fork until smooth. Add the rest of the ingredients except for vegetable oil. Season to taste with rice wine vinegar. Add vegetable oil until your desired consistency is reached.

Lemon-sesame salad dressing

I have been in love with this dressing since the first batch. This was actually the first salad dressing recipe I ever tried. I had picked out several recipes to try and haven't tried any other ones because I like this one so well. Prior to this, we usually just dressed our own salads with oil and vinegar at the table, but since then I have almost always had a jar of this going. It's salty, citrusy, and thick. Plus, it's quite cheap, and you can adjust it to your preferences. This dressing is great on any kind of standard green salad, but it is also good on asparagus, broccoli, noodles, or a spoon. (Just kidding. Kind of.) I was initially reluctant to use it in a salad that had a strong cheese since I associate cheese with Europe and the dressing flavors with Asia and thought that they wouldn't mesh together. I was wrong.

Lemon-sesame salad dressing (adapted from Moosewood Restaurant Cooks at Home):

You should taste as you go along and adjust the amount of soy sauce and lemon to your tastes. And believe it or not, generic vegetable oil is the way to go here. The lemon and soy sauce are so powerful that you don't want a strong oil interfering.

Juice of two lemons, about 1/3 cup
1 tbsp soy sauce
1/2 tsp or more dark sesame oil
1/2 cup vegetable oil
3 tbsp sesame seeds, toasted

Whisk the ingredients together. That's all.