See five salad dressing recipes – 03/16/2023 – Food

Sauces are elements that help to add flavor to salads when you want to combine ingredients in a recipe that are sitting in the fridge or don’t have time to prepare something more complex.

See, below, three suggestions that include everyday items (such as parmesan, mango and even açaí) and two other versions that give a more sophisticated look to greens – but without spending a lot of time.

PARMESAN AND HONEY SAUCE

Time: 15 min + 15 min rest (optional)
Performance: about eight servings

Ingredients

• 1 cup chopped fresh herbs (rosemary, mint, savory and basil)
• 1/2 cup coarsely grated parmesan
• 1/2 cup of honey
• 1/2 cup apple cider vinegar (preferably low acid) or half a lemon
• 1/2 cup extra virgin olive oil
• 1 pinch of August salt

Preparation

• Place the olive oil, herbs, honey, vinegar, pepper and salt in a bowl.
• Stir carefully until the mixture is homogeneous. If you want, let it soak for 15 minutes before serving.

AÇAI SAUCE

Time: 15 min
Performance: 4 to 6 servings
Chef Mariana Sgarioni’s recipe

Ingredients

• 100g açaí pulp (preferably without syrup or sugar) at room temperature
• 1 spoon (coffee) of honey (if the açaí is sweetened, test the amount used little by little)
• 1 teaspoon salt
• 1/2 lemon (juice)
• 1 teaspoon olive oil

Preparation

• Mix the acai at room temperature with the lemon and honey. If the açaí is already sweetened, add the honey little by little, so as not to get sick.
• Add the olive oil and beat with a fouet (utensil suitable for mixing), adding the salt little by little, so that it is homogeneous.
• If the ingredients start to separate again, mix again before serving.

MANGO, GINGER AND BASAMIC VINEGAR VINAGRETTE

Time: 15 minutes
Performance: 4 servings
Recipe by Chef Sauro Scarabotta:

Ingredients

• 1/4 ripe (but firm) mango, cubed
• 1/2 diced persimmon tomato (substitute for another of your choice, as long as it is firm)
• 3 chives, sliced
• 1/2 teaspoon(s) grated ginger
• 1 tablespoon honey
• 4 tablespoons of balsamic vinegar (if you don’t have it, use lemon two tablespoons of lemon)
• 80 ml of extra virgin olive oil
• Salt and pepper to taste

Preparation

• Mix the mango, tomato and chives
• In another bowl, add the ginger, honey, balsamic vinegar and stir well until smooth.
• Mix everything, add the olive oil, adjust the salt and distribute over the salad.

CREAMY GOAT CHEESE SAUCE

Time: 15 min
Performance: 250 grams
Recipe from the book “400g – Cooking Techniques”

Ingredients

• 90 g fresh goat cheese, crumbled
• 1 lemon juice
• 20ml walnut oil (optional)
• 90 ml of extra virgin olive oil
• 40 g of grated parmesan
• Salt and freshly ground black pepper

Preparation

• Put the goat cheese, lemon juice, salt and pepper in a bowl
• Add the nut oil and olive oil and mix well with a fork.
• Add the parmesan, mix and set aside at room temperature

PEPPER RELISH

Time: 30 min + 10 min (if you want to peel the pepper)
Performance: 8 servings

Ingredients

• 2 red peppers, seedless, cut into strips; see tip below to remove the skin*
• 2 medium tomatoes, firm, skinless and seedless
• 1 peeled garlic clove
• 3 chopped anchovy fillets
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 pinch of salt and pepper

Preparation

• In a medium pan, heat the oil and, when it is very hot, add the bell pepper. Let it brown on both sides and then add the tomatoes, garlic and chopped garlic.
• Stir well, cover the pan and reduce the heat well. Let it cook for about 20 minutes (or until the peppers are soft), stirring occasionally.
• Let it cool a little and hit the blender. Place in a bowl, add the balsamic and season with salt and pepper.
• Serve with grilled vegetable salads or as an alternative to dressing a chicken lettuce salad

*If you want to remove the skin from the pepper, skewer it on a fork and carefully let the skin burn on all sides over low heat. Then, cover it in a plastic bag and remove the skin with the help of a knife or your hands.