Dress your Greens!
It's early summer and greens still abound; head lettuce is here, spinach, spring kale, and lots of arugula. Here are two recipes for dressing that will get you all excited to get your greens in. Salads are all about texture, so don't forget crunchy quick pickles and toasted seeds or nuts to compliment these creamy, rich, dressings!
Brown Butter Dressing
4 tablespoons (2 oz) of unsalted Butter
1 teaspoon of Dijion Mustard
1 teaspoon Honey
1 tablespoon Balsamic Vinegar
Heat butter in a saucepan or a skillet over medium heat. Once the butter is melted, begin whisking and continue cooking until it becomes light and smells nutty, about three minutes. Remove from heat and whisk in the mustard, honey, and vinegar until it thickens. Voila!
So this is a blank slate recipe- take it in the blue cheese direction or the ranch direction (add some dill, chives and garlic), or even the citrus-miso-ginger (add miso, lemon zest and juice, and ginger) direction.
1 teaspoon Dijon mustard, or other grainy mustard
1 1/2 tablespoons mayonnaise or full fat yogurt
Pinch of salt
Pinch of sugar
Fresh pepper, to taste
1 tablespoon champagne vinegar
Whisk together the mustard, mayonnaise, salt, sugar, and pepper until combined. Add the vinegar and whisk until smooth. You can also just throw everything into a jam jar and shake!