Recipe of the Month: Catalan Salsa Vinagreta

Basic Vinaigrette:
¼ cup canola oil
¼ cup olive oil
3 Tbsp. wine vinegar or other acid
Salt and fresh ground pepper
1 small shallot, diced finely
Place salt and vinegar in a small bowl and whisk. Gradually add the oils, whisking as you go. Add fresh ground pepper and diced shallot. Some like a half teaspoon of Dijon at this time as well.

Creamy Vinaigrette:
1/3 cup mixed oil, olive oil and canola oil
3 Tbsp. good wine vinegar
3 Tbsp. sour cream, yogurt, or mayonnaise
1 tsp. Dijon
1 small shallot, diced finely
Place salt and vinegar in a small bowl and whisk. Gradually add the oils, whisking as you go. Add the mayonnaise and Dijon and whisk until blended. Add fresh ground pepper and diced shallot.

Yogurt Feta Dressing:
4 ounces French feta
½ cup plain yogurt, whole milk preferred
¼ cup olive oil
¼ cup canola oil
½ cup chopped mint
Zest and juice of 1 lemon.
Salt and Fresh ground pepper to taste
Place all ingredients in a blender and process unti smooth, adding oil if more is needed.
Makes 1 ½ cups.

Miso Ginger Dressing:
¼ cup peanut oil
¼ cup rice wine vinegar
3 Tbsp. miso white or yellow is best
1 Tbsp. sesame oil
2 medium carrots, roughly chopped
1 1inch piece of ginger
Place all ingredients in a food processor and pulse until the carrost are minced, then let the machine run until dressing is chunky, and smooth. Makes 1 ¼ cup

Culinary Tip: Salad Dressing Tips
Sharpen your Cooking Skills/Sharpen Your Knives!