I spent most of Monday morning in the kitchen. Rob and the boys were home with me thanks to the Easter holiday, and I took advantage of the break from lunch-making duties to stock the fridge with a slew of condiments, dressings, and vinaigrettes for the busy week ahead.
Filling jars of such sauces to pour over salads or slather over steak makes me ridiculously happy. It’s like having money in the bank, but instead of accumulating dollars and cents, I’m stockpiling edible currencies that can be cashed when it’s time to make dinner.
According to celebrity chef Tom Colicchio, vinaigrettes and dressings are the most underappreciated sauce in existence, and he claims there are many other creative ways to make use of these flavourful toppings. I agree. In my kitchen they’re used for so much more than leafy greens, easily transforming into dips for veggies, spring rolls, and potstickers, sauces for noodles and pasta, schmears for sandwiches, and marinades for meats.
So, the next time the kids are occupied and you’re left with 30 minutes to spare, consider making a deposit in the bank: the dinner-maker in you will be thankful.
Two of our favourite salad dressings have been written about before: the maple vinaigrette is wonderful when tossed with roasted sweet potatoes and the jalapeño lime concoction can be whisked with mayo for an easy sandwich spread or used as a marinade for chicken and pork.
- 2/3 cups pesto
- 4 Tbsp. olive/canola/safflower oil
- 2 Tbsp. white wine or white balsamic vinegar
Combine all of the ingredients in a lidded jar and shake well to combine. Store in the fridge in a lidded container or jar for up to 5 days.
Spicy Peanut Dressing
- 1/3 cup all-natural crunchy peanut butter
- 1/3 cup rice wine vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. maple syrup
- 1 clove garlic, minced
Combine peanut butter, rice wine vinegar, soy sauce, maple syrup, and garlic in a small bowl and whisk to combine. Stir in small amounts of water until dressing reaches the desired consistency. Store in the fridge in a lidded container or jar for up to 5 days.
Avocado Green Goddess
- 1 ripe avocado
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 2 Tbsp. lemon juice
- 1 clove garlic
- 1 teaspoon anchovy paste (or 1 anchovy filet)
- 3 Tbsp chopped chives
- ½ cup parsley leaves
- ½ tsp kosher salt
- 8-10 grinds pepper
Combine all of the ingredients in a food processor or blender and pulse until smooth. Taste and adjust the seasonings if necessary. Store in the fridge in a lidded container or jar for up to five days.