Trio of Salad Dressings

Ah, summer salads. What’s not to love about a plate piled high with fresh greens, zucchini, bell peppers, tomatoes, broccoli and cauliflower? Throw chicken breasts on the grill and the meal is complete.

BUTTERMILK BALSAMIC DRESSING is a stock item to keep ready in the frig nearly year-round. It’s terrific on salads but also works as a pick-me-up for steamed vegetables and grilled meats. You’ll want to use fresh buttermilk and a good balsamic vinegar. And look at the calories – it’s practically a “free” food!

TRADITIONAL BALSAMIC DRESSING is luscious too. But while its ingredients are similar to those of the first dressing, it’s a much different proposition for calorie counters.

MY FAVORITE DRESSING has no recipe, per se, but is a simple concept. For starters, use a garlic press or a fork to mash a garlic clove in a salad bowl. If you prefer a hint of garlic, rub the clove along the bowl’s sides and then discard it; you can also substitute a dollop of a garlic-ginger mixture that’s often found in produce sections near the fresh garlic. Add some salt, then a dollop of a favorite mustard. Pour in a splash of vinegar, any kind. Emulsify these with the fork or a whisk. For a simple dressing, add a double splash of good olive oil and emulsify again. The traditional proportion is one part vinegar to three parts oil but I’ve come to prefer considerably less oil. If you feel exotic, add chopped fresh herbs and/or grated parmesan and then season to taste with fresh pepper. Do experiment: it’s fun and always worth eating.