Make the dressing in the blender or food processor. Ingredients are listed in order of quantity added (the olive oil is the largest quantity item, everything below herbs/spices the smallest).
|olive oil||½ to 1 cup|
|favorite vinegar (wine, rice, apple cider – or a bit of each) or lemon juice||about one quarter of the quantity of oil used|
|tahini||healthy tablespoon or more|
|red miso||healthy tablespoon or more|
|garlic, whole cloves (the blender chops up)||3-6 to taste|
|umeboshi paste (very optional)||teaspoon|
|favorites herbs/spices (turmeric makes yellow)||to taste|
|black pepper||to taste|
|shoyu or tamari (optional – miso already has salt)||dash|
|szechuan sauce (optional – adds hot)||dash|
• Add dairy products such as feta or yogurt, but won’t keep as long with these more perishable items added.
• To chill out the vinegar or lemon juice, add a teaspoon or so of honey, or a bit of mayonnaise, which already has sugar in it.
• Add any other dang thing you want to … chives, parsley, pesto, you name it! (just remember the fresher the stuff the more perishable)
When using the blender, the dressing usually appears thin. If you use the dressing quickly, you may not have to refrigerate it and can use as is. However, I keep the dressing for at least two weeks so refrigeration is necessary.
Refrigeration makes the dressing too thick to pour so I do one of the following:
1) remove the dressing from the fridge 30 minutes before using,
2) add water to it when still in the blender, which takes some trial and error to get the consistency right, or
3) add water after the first 30 minute warming up time.