Chef Beth Dooley serves up salad daze

Making salads with Chef Beth Dooley

GOLDEN VALLEY, Minn. - Salad lovers have something to celebrate as amazing greens are coming in right now. These include arugula, watercress, sorrel and a bevy of beautiful baby lettuces. Twin Cities acclaimed chef and author of the new cookbook, Savory Sweet, joined the KARE 11 News at 4 to toss up some favorites and she shared these delicious recipes for fresh salad dressings.

Basic Vinaigrette 
Makes 1/2 cup

This is a classic vinaigrette — terrific on tossed greens, wonderful with a chicken salad, or drizzled over grilled fish.

2 tablespoons white wine vinegar or lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
2 tablespoons minced shallots
!/4 cup extra virgin olive oil
Salt and freshly ground black pepper

In a small bowl, whisk together the vinegar, mustard, honey and shallots. Whisk in the oil in a slow steady stream. Season with salt and pepper.


Creamy Vinaigrette
Makes about 1/2 cup

This is a milder, creamier version of the dressing above. It’s great drizzled over grilled or roasted potatoes, tossed with bitter greens, and on a steak salad.

Reduce the olive oil to 2 tablespoons and whisk in 2 tablespoons heavy cream or plain yogurt to the vinaigrette.


Orange Cumin Vinaigrette
Makes about 1 cup

Strong and gutsy, this is great on grain and bean salads.

1 garlic clove, smashed
1/3 cup fresh orange juice
3 tablespoons fresh lime juice
1 tablespoon minced shallot
2 teaspoons honey
1 teaspoon ground cumin
1/2 cup sunflower oil
Pinch red pepper flakes to taste
Salt and freshly ground black pepper to taste

Whisk together the garlic, orange and lime juices, shall, honey, cumin and add the oil in a slow steady stream. Season to taste with the hot chili flakes and the salt and pepper.


© 2017 KARE-TV


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