Getting Dressed

The folks who run our CSA are enjoying a bumper crop of lettuce this summer -- which means our weekly boxes (and my refrigerator) have been full of the green, leafy stuff. And while there's no lunch I enjoy more than a fresh-made Caesar salad swathed in creamy, eggy dressing... blanketed in grated cheese and generously decorated with fried croutons... I've got my annual physical coming up, and I'd really like to score lower on the triglyceride test than I did on my SATs.

Yes, I know the supermarket shelved are full of low-fat dressings, but most of them are full of sugar and chem-lab compounds. And plain oil-and-vinegar is healthy enough... but about as exciting as watching spackle dry. So instead, I’ve been tinkering with different combinations of heart-healthier oils, vinegars and flavorings, and have come up with a few dressings tasty enough that my salads don't have to swim in them to be flavorful. Here are two that I've especially enjoyed. The recipes make about 3/4 of a cup each -- plenty for several salads -- and will keep in the refrigerator for at least a week.

Soy-Ginger-Orange Dressing

In a blender or food processor, combine

½ Cup toasted sesame oil
2 Tablespoons rice wine vinegar*
1 Tablespoon mirin (rice wine; Eden brand has no added sugar)*
1 Tablespoon soy sauce
1 Tablespoon orange juice
1 Tablespoon-size piece fresh ginger (about 1” piece)
1 teaspoon-sized piece fresh garlic (1 small or half a large clove)
pinch cayenne pepper

Strain (so that you don’t end up chewing on apiece of raw garlic) into an air-tight jar or container.

To turn a salad with this dressing into a full meal, add strips of cooked chicken or cubes of baked tofu.
*If you like Asian food, these are good ingredients to have on hand. They’ll keep almost indefinitely in the fridge.



Lemon-Mint Dressing

In a blender, food processor or jar with a tight-fitting lid, combine:
½ Cup olive oil
1/3 Cup fresh-squeezed lemon juice (about 3 lemons)
2 Tablespoons mild honey
2 Tablespoons finely chopped fresh mint
plenty of freshly ground black pepper
salt to taste

Great on a salad with lots of tomatoes, cukes and red onion. To make it a meal, add some chickpeas and/or a bit of crumbled feta cheese.

“Waste Not, Want This” Tip:
If you buy a typical supermarket-size bunch of mint to make this dressing, you’ll be left over with a good bit of it. Brew up a big batch of tea, let the mint steep in it and chill for refreshing mint iced tea.