Sunday Recipe: Chef Dad does salad dressing

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Chef Dad’s 1000 Island Dressing

INGREDIENTS:
1 Cup Mayonnaise
1/4 Cup Ketchup
1/4 Cup Sweet Relish
1 Tbsp. Dill Relish
1 tsp. Fresh Squeezed Lemon Juice
1/4 tsp. Salt
1/4 tsp. Black Pepper

COOKING:
1) Whisk ingredients together well then refrigerate for at least 1 hour before using.

Chef Dad’s Avocado Gorgonzola Dressing

INGREDIENTS:
1 Cup (8 oz.) Sour Cream 
1/2 Cup Mayonnaise
2 Tbsp. Buttermilk
8 oz. Gorgonzola Cheese (crumbled)
1 Avocado
2 Tbsp. Shallot (minced)
2 tsp. Fresh Lime Juice
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper

COOKING:
1) In a food processor, combine your sour cream, mayo, buttermilk, about 1/3 of your cheese, meat from the avocado, lime juice, salt & pepper.  Pulse the blade several times until the mixture becomes creamy then move the dressing into a large bowl.
2) Add the remaining crumbled cheese and your minced shallot then fold into the dressing.  Taste for seasoning adjustment, if any.  Refrigerate for at least 1 hour and up to overnight before using. 

Cooks Notes: This makes about 1 pint of dressing and should last for several days if kept in an airtight container.  Substituting the gorgonzola with bleu cheese is ok too.

Chef Dad’s Red Wine Vinaigrette

INGREDIENTS:
1 Cup Olive Oil (regular or extra virgin)
1/4 Cup Red Wine Vinegar
1/4 Cup Shallots (diced fine)
Salt & Pepper

COOKING:
1) In a bowl with a whisk, combine the olive oil, red wine vinegar, shallots and ¼ teaspoon of each salt and pepper.  Whisk vigorously for 30 seconds then taste for seasoning adjustment, if any.  You can always add a little more vinegar or olive oil to your liking.  Just keep in mind that a little extra kick will disappear a bit when put over a large lettuce salad or pasta salad.
2) Keep chilled until you’re ready to eat.  Toss with your lettuce or pasta salad then serve. 

For more recipes from Chef Dad go to www.chefdad.com
For more information on Dad's Catering go to www.dadscatering.com