Condiment of the Week – Salad Dressing

May 19, 2016 at 5:04 AM | Posted in Condiment of the Week | 1 Comment
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A dish of American-style Italian dressing.

A dish of American-style Italian dressing.

Sauces for salads are often called “dressings”. The concept of salad dressing varies across cultures.

In Western culture, there are two basic types of salad dressing:

Vinaigrette;
Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream (crème fraîche, smetana), buttermilk;
Vinaigrette /vɪnəˈɡrɛt/ is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, salt, pepper, sugar, and other ingredients. It is also used as a sauce or marinade.

In North America, mayonnaise-based Ranch dressing is most popular, with vinaigrettes and Caesar-style dressing following close behind. Traditional dressings in France are vinaigrettes, typically mustard-based, while sour cream (smetana) and mayonnaise are predominant in eastern European countries and Russia. In Denmark, dressings are often based on crème fraîche. In southern Europe, salad is generally dressed by the diner with olive oil and vinegar.

 

In Asia, it is common to add sesame oil, fish sauce, citrus juice, or soy sauce to salad dressings.
The following are examples of common salad dressings:
* Blue cheese dressing

Thousand Island dressing on a salad

Thousand Island dressing on a salad

* Caesar dressing
* Extra virgin olive oil
* French dressing
* Ginger dressing
* Honey Dijon
* Hummus
* Italian dressing
* Louis dressing
* Ranch dressing
* Russian dressing
* Tahini
* Thousand Island dressing
* Vinaigrette
* Wafu dressing

 

Wild Idea Buffalo Recipe of the Week – Grilled Caesar Salad with Smoked Buffalo Italian Sausage

June 17, 2015 at 5:29 AM | Posted in Wild Idea Buffalo | 3 Comments
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This week’s Wild Idea Buffalo Recipe of the Week is Grilled Caesar Salad with Smoked Buffalo Italian Sausage. This one features Wild Idea’s new product, Wild Idea Buffalo Smoked Italian Sausages with Mozzarella. Looking forward to trying this one! Another delicious and healthy recipe from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 
Grilled Caesar Salad with Smoked Buffalo Italian Sausage
By: Jill O’Brien

 

Recently, our in-house artisan sausage maker has come up with our latest, Wild Idea Buffalo product, Smoked Italian Sausage with Mozzarella. I was in love at first bite! With the grilling season in full swing, I thought it would make a great topping for a grilled Caesar salad. I modified my traditional Caesar dressing by adding ground fennel, which is fantastic, and added a layer of tomatoes. This will be a favorite ranch, summer, go to recipe! I hope you like it too.

 
Ingredients: 2 servings
2 – Wild Idea Buffalo Smoked Italian Sausages with MozzarellaGrilled Caesar Salad with Smoked Buffalo Italian Sausage
1 – Romaine lettuce heart, halves
3 – tablespoon basil olive oil or olive oil
1 – tomato, sliced
¼ – teaspoon each, salt & pepper
½ – cup fennel infused Caesar dressing, recipe below
Shaved Parmesan
Optional – Toasted croutons

Preparation:
1) Pre-heat grill to medium heat, about 350°.
2) Place Romaine halves on a baking sheet or platter and drizzle each with a tablespoon of oil. Season with a little salt and pepper.
3) Place the tomato slices on plates, drizzle with the remaining oil, and sprinkle with a little salt and pepper.
4) Place the sausages on the grill, and grill for two minutes with the grill lid closed.
5) Add the Romaine halves and turn the sausages, close the grill lid and grill for another 2 minutes. Turn the Romaine hearts, rotate sausages, and grill for 2 more minutes.
6) Remove sausages and Romaine hearts from the grill, placing the grilled Romaine on top of the tomatoes.
7) Slice the sausages and place on top of the grilled Romaine.
8) Spoon desired amounts of Caesar dressing over the salad and top with shaved Parmesan. Serve with toasted croutons.

Fennel Infused Caesar Dressing
Ingredients:
2 – cloves garlic
2 – teaspoons ground fennel, add a bit more to taste, if you likeWild Idea
1 – tsp. black pepper
2 – 2oz. tin Anchovy Filets in oil
1 – Tb. lemon juice + ¼ cup lemon juice
¼ – cup shredded Parmesan cheese
1 – farm fresh or organic egg, coddled
¼ cup olive oil

Instructions:
1.) In blender, mix garlic, pepper, 1 tin anchovies, 1 T. lemon juice, Parmesan cheese and egg.
2.) With blender running drizzle in olive oil, and mix until well incorporated. Mixture will be thick.
3.) Add additional lemon juice and one more tin of anchovies and flash process. This will help to thin the dressing and will leave larger pieces of anchovies dressing.
4.) Season with additional pepper & garlic, as desired.

 

http://wildideabuffalo.com/2015/grilled-caesar-salad-with-smoked-buffalo-italian-sausage/

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