Creamy Jalapeño Dressing

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The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.

Ingredients

  • 1 small bunch parsley, washed and drained

  • 1 bunch watercress, washed and drained

  • 1/2 cup canola oil

  • 1/2 cup olive oil

  • 1 clove garlic

  • 1/3 cup tarragon vinegar

  • 2 jalapeño or serrano chiles, seeds and stems removed

  • 2 shallots, cut in fourths

  • 2 teaspoons dry mustard

  • 1 tablespoon horseradish

  • 1 teaspoon soy sauce

  • 1/4 cup plain yogurt

Instructions

Combine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.

Poppy Seed Dressing

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This makes an unusual dressing for fruit salad because of the spice of the dry mustard and the red chile flakes. It can even be used for basting during the last two or three minutes of grilling vegetables; because of the sugar content, you don’t want to use it too soon, or the vegetables will burn.

Ingredients

  • 1/2 cup sugar

  • 1 1/2 teaspoons dry mustard

  • 1/2 teaspoon salt

  • 1/4 teaspoon celery salt

  • 1 teaspoon hot red chile flakes (such as piquin)

  • 1/2 teaspoon paprika

  • 1/3 cup cider vinegar

  • 1 1/2 tablespoons poppy seeds

  • 1 cup vegetable oil

Instructions

Combine all the ingredients in a small bowl and beat with a small electric beater until the salad dressing is thick. Refrigerate.

Santa Fe Serrano Dressing

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It is necessary to make small batches of this dressing because the avocado will discolor slightly on the second day; however, it is so good and so versatile, that it probably won’t last that long anyway. We have found that using Champagne vinegar adds zest without the harshness associated with other types of vinegars. For a tasty and unusual touch, serve the dressing over cooked chilled vegetables, such as fresh asparagus or artichokes.

Ingredients

  • 1 ripe avocado, peeled, seed removed, and cut into quarters

  • 2 tablespoons Champagne vinegar

  • 1/4 cup water

  • 1/2 cup unflavored low-fat yogurt or sour cream

  • 2 tablespoons cilantro

  • 1/4 teaspoon salt

  • 1 teaspoon sugar

  • 1 clove garlic

  • 1 fresh serrano chile, seeds and stem removed

Instructions

Place all of the ingredients in a blender or food processor and blend until thoroughly mixed. If the dressing seems too thick, add more water or yogurt. Use as soon as possible; store, covered tightly in the refrigerator until ready to use.

Horseradish-Cilatro Tomato Vinaigrette

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Horseradish is often overlooked as a viable hot and spicy ingredient. However, any one who has ever eaten something prepared with a healthy helping of horseradish will attest to its hot and potent powers! This recipe is an adaptation of a classic from the Horseradish Information Council. Serve over any prepared salad.

Ingredients

  • 1/2 cup fresh roma tomatoes, peeled and seeded

  • 1 tablespoon vinegar

  • 2 teaspoons prepared horseradish

  • 1 teaspoon honey

  • 2 tablespoons tomato paste

  • 1 tablespoon fresh cilantro, minced

  • 1/4 teaspoon black pepper

  • 1 teaspoon Dijon-style mustard

  • 1/4 teaspoon habanero powder

  • 1/2 cup olive oil

Instructions

Combine all of the ingredients except the olive oil in a blender jar. Blend until smooth. While the blender is still running, slowly add the olive oil until the dressing is well combined and thick. Cover and leave at room temperature.

Key West Salad

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The flavors of Margaritaville and Key West are all combined in this interesting salad, replete with tequila and lime! If you’re a Jimmy Buffet fan, you’ll know what we mean. If you’ve never heard of him, buy one of his CDs! The salad is hot, spicy, and refreshing; serve it with a grilled fish dish.

Ingredients

  • 2 cups cubed fresh pineapple

  • 1 small ripe papaya, peeled and diced (about 1 to 1 1/2 cups)

  • 1 cup shredded cabbage

  • 1 habanero chile, seeds and stem removed, minced

  • 1/4 cup chopped pistachios, preferably chile flavored (see note) or substitute pecans

  • 1/3 cup low fat mayonnaise

  • 1/3 cup low fat sour cream

  • 2 tablespoons tequila

  • 2 tablespoons freshly squeezed lime juice

  • 1/4 teaspoon freshly ground white pepper

  • 1/4 teaspoon granulated sugar

Instructions

Mix together the pineapple, papaya, cabbage, habanero chile, and pistachios in a medium size bowl. Chill for one hour.

In a bowl, whisk together the mayonnaise, sour cream, tequila, lime juice, white pepper, and sugar until the mixture is well blended. Pour it over the chilled mixture and toss lightly. Serve immediately.