Revivalist Kitchen Salad Dressings
Salads can be a real wolf in sheep’s clothing when it comes to eating healthy. Often the dressing is the big bad here: commercial salad dressings are loaded with sugar and industrial oils like canola and soybean. It is so easy to shape up your salads with one of these simple homemade dressings. When you make your own dressings you will be filling your bowl with healthy fats, like the omega-3 rich walnut oil featured in O’s Extra Simple Vinaigrette. Plus we have given some of our dressings an extra probiotic boost by using yogurt and kraut. Not only are you covering your BFF Diet bases by getting in your F for fat and F for ferments, you get to save money as a lot of these dressings use inexpensive ingredients that you may already have in your pantry or fridge. A big bowl of organic greens, fresh veggies plus your favorite salad toppings and you have a quick and easy meal that won’t damage your health or bust your budget.
Octavia’s Extra Simple Lemon Vinaigrette
Living in SoCal we are super fortunate to have access to really tasty citrus fruit picked fresh off the tree. Octavia has a cute little lemon tree in her back yard that totally explains why this is her go-to salad dressing. If lemons are not as plentiful in your neck of the woods you can substitute with whatever citrus fruits are available: lime or grapefruit would be tasty here too. The walnut oil gives a nice brain nourishing omega-3 boost plus it adds a pleasant nutty flavor to the dressing. This would be perfect with fresh greens with herbs, main course salads that feature fish or can pull double duty and make a great marinade.
O’s Extra Simple Lemon Vinaigrette
1/3C to 1/2C Lemon Juice (approximately 3 juicy lemons)
1/4C walnut oil
1/2C olive oil
1/2 tsp. sea salt
Juice your lemons and strain to remove seeds and pulp. Add all the other ingredients and whisk vigorously until combined. This dressing is very, very lemony and tart (Octavia tree has a lot of lemons that need to be used up) so maybe start using a little less lemon juice than the full 1/2C. This dressing has some major staying power, the flavor improves over time and under proper refrigeration you can hold on to it for a couple of weeks.
Creamy Preserved Lemon & Yogurt Dressing
Island life is not for the Vaughan family as we learned from some time spent on Catalina Island a few years back. However this dressing is adapted from a recipe used by C.C. Gallagher, a crazy cute little spot on Catalina that features wine, cheese, sushi, tapas, jewelry, art and the proverbial kitchen sink. While we are glad to be back on the mainland for good, once given the Revivalist Kitchen makeover this dressing has become one of my very favorites of all time. In a way it reminds me a little bit of the beloved tangy ranch of my childhood, but with an elegant grown up spin. Preserved lemons are a tasty, salty Moroccan condiment that is easy to make if you have access to a lemon tree or inexpensive organic lemons, but they are also available to purchase at many stores. I serve this with romaine, avocado, diced bell pepper and chilled cooked shrimp but it is also amazing with salads that feature black bean or lentils. This dressing is good for up to five days.
1/2 C plain yogurt (we like Strauss Greek Yogurt)
1/4 C paleo mayo (primal kitchen is a brand we love or better yet use homemade)
1T diced preserved lemon
2T lemon juice
Juice your lemons and strain to remove seeds and pulp. Dice the preserved lemons into small pieces. Add all ingredients to a food processor and give a quick whiz to combine, leaving pieces of the diced lemon intact for texture. This dressing is good for up to a week.
Sesame seeds are a great source of calcium and provide a creamy texture and pleasant bitterness to this tasty dressing. Low glycemic coconut sugar balances the tahini and provides a nice subtle sweetness. This flavorful dressing is amazing with grilled chicken salad.
1/4 C Apple Cider Vinegar
1/2 C Olive Oil
1/4 C Tahini
1/2 tsp salt
1tsp coconut sugar
Add all ingredients to a jar and shake it up until combined. Or whisk it up in a big bowl, it’s up to you.
Ume Plum Vinaigrette
Umeboshi Plums are a traditional, Japanese preserved food. Highly alkalizing, pickled umeboshi plums are the Japanese equivalent to the North American apple, as it’s rumored one a day keeps the doctor away. Ume plum vinegar is the salty brine leftover from the natural preservation process and should only contain the juice of the plum, sea salt and shiso, a jaggedy edged green herb known as Japanese basil. This recipe is Revivalist Kitchen’s answer to harsh and acidic red wine vinaigrette. It makes a great dressing for cabbage slaw and marinated vegetable salads. Warning: ume vinegar is extremely salty so it is best to avoid adding any additional salt when using this dressing.
1/4C Ume Plum Vinegar
1 C Olive oil
1 Tsp Organic Dijon Mustard
1 Tbl Chopped Shallot
Black pepper to taste
Add all the ingredients to the bowl of a food processor and give a whiz to combine. This dressing only lasts three days with the addition of the shallot, but you can make a batch omitting the shallot then add it in right before serving.
Creamy Kraut Dressing
This dressing is super tasty, probiotic and a great way to use up the results of a less than perfect fermentation project. In fact this recipe was inspired by a suggestion on a fermentation forum given to an unhappy soul who made a big batch of less that yummy kraut. We knew that idea was too good to be reserved just in case of a mistake but it really does work. Cabbage got a little mushy? Tad too much salt? No problem here as it all gets whizzed up in the food processor into a bomb dressing that tastes equally great on mixed greens, a meaty steak salad or used as a dip for sliced veggies. Even if you are a fermenting expert who only produces stellar ferments, spare some of your fermented goods and give this dressing a try as it comes out zippy, creamy and loaded with flavor.
1/3 C ACV
2/3 C Olive Oil
1/4C kraut (or any facto-fermented veggies you got kicking around)
Add everything to a blender or food processor and puree until mostly smooth. This dressing is fermented and while it should be stored in the fridge, it can be used safely for as long as it tastes good to you.
©Revivalist Kitchen 2016. All rights reserved.