Category: Salad Dressings

Espiau’s Vinaigrette

Espiau’s Vinaigrette

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In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant.  At that time it was located on the west end of Holt.  The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer.  The business moved to the Claremont in the 1990s and can still be found in the Claremont Village.  Our family’s favorite dish there is the Tostada Salad.  Their tostada is unique.  Instead of salsa, their’s is topped with a vinaigrette.  This recipe is my attempt to replicate their dressing.

INGREDIENTS
1 cup red wine vinegar
3 tbsp water
¾ cup vegetable oil1
⅓ cup sugar2
2 tbsp Lowry’s seasoned salt
1 tbsp onion powder
¼ tsp black pepper, finely ground
¼ tsp dried oregano

DIRECTIONS
Place all ingredients in a jar; shake to combine. Allow several hours for flavors to meld. Store in refrigerator.

Notes:
1Extra virgin olive oil or avocado oil can be substituted, but become semi-sold in the refrigerator and require time at room temperature or under warm water to return to a liquid state.
2Substitute monk fruit sweetener for a low calorie/carbohydrate version.

Italian Salad Dressing

Italian Salad Dressing

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INGREDIENTS:
½ cup red wine vinegar
⅓ cup water
⅓ cup vegetable oil
¼ cup sugar
½ tbsp salt
1 tsp lemon juice
½ tsp garlic, minced
¼ tsp xanthan gum
¼ tsp dried parsley flakes
⅛ tsp dried oregano
⅛ tsp cayenne pepper
1½ oz. Romano cheese

DIRECTIONS:
Combine all ingredients except cheese in blender. Blend on low speed for 15 seconds.  Transfer into dressing bottle; add cheese and shake to combine.  Chill in refrigerator.

Ginger Salad Dressing

Ginger Salad Dressing

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INGREDIENTS
½ cup peanut oil
⅓ cup rice vinegar
2 cup onion, diced
2 tbsp water
2 tbsp ketchup
2 tbsp ginger, minced
2 tbsp celery, minced
2 tsp soy sauce
2 tsp lemon juice
2 tsp sugar
½ tsp garlic, minced
½ tsp salt
¼ tsp black pepper, ground

DIRECTIONS
Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is puréed. Chill before serving.

Creamy Cilantro Dressing

Creamy Cilantro Dressing

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1 cup mayonnaise
1⁄3 cup whole milk
4 tsp cilantro, finely minced
2 tsp lime juice
1 tsp white wine vinegar
1 tsp sugar
1 tsp garlic, finely minced
1 tsp onion, finely minced
1⁄2 tsp salt
1⁄8 tsp cayenne pepper
1⁄8 tsp black pepper
1⁄8 tsp ground cumin

Whisk all ingredients in a medium bowl. Cover and chill.

Blue Cheese Dressing

Blue Cheese Dressing

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1 cup buttermilk
1 cup sour cream or nonfat sour cream
3 cloves garlic
1⁄8 tsp sugar
1 tbsp Hungarian sweet paprika
1 tsp salt
3 tbsp blue cheese

In a food processor or heavy-duty blender, combine buttermilk, sour cream, garlic, sugar, paprika, and salt. Blend until smooth. Add blue cheese, and pulse quickly once or twice. Do not blend. You want small chunks of blue cheese.   Refrigerate 4 hours or more before serving.

Ranch Dressing

Ranch Dressing

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INGREDIENTS
½ cup buttermilk
½ cup sour cream
½ cup mayonnaise
2 tbsp dried parsley
1 tsp dried dill
½ tsp garlic powder
½ tsp onion powder
½ tsp pepper
pinch salt

DIRECTIONS
Combine all ingredients and refrigerate for at least 30 minutes to allow flavors to meld.