Buttermilk Pecorino Dressing

It's important to me to reduce the amount of pre-packaged food my family eats, and one easy place I've found to make cuts is the salad dressing aisle of the grocery store. Making my own salad dressing is just so easy, and the possibilities are endless. With very few exceptions, I prefer a creamy dressing over a vinaigrette. This recipe for Buttermilk Pecorino Dressing hits all the right notes for a creamy dressing. I love the tang of the pecorino-romano cheese, and the lemon zest freshens it up, while the ample amount of freshly-cracked black pepper gives it bite.


BUTTERMILK PECORINO DRESSING

3/4 c. low-fat buttermilk
3/4 c. Pecorino Romano cheese
2 tbsp plain yogurt
1 tbsp extra-virgin olive oil
1 tsp lemon zest
2 tsp fresh lemon juice
1/2 tsp black pepper
1/4 tsp kosher salt

1. In medium mixing bowl, whisk together all ingredients until well combined. Store in refrigerator in air-tight container. Shake container before serving.

Source: Martha Stewart Living Magazine, April 2011

Parmesan Italian Dressing

A couple of weeks ago, I shared my excitement about the lettuce starting to grow in my container garden. Yesterday, I was able to harvest my first salad. Aren't those greens beautiful?

Of course, a special salad deserves a special dressing. My Parmesan Italian Dressing is inspired by the delicious salad dressing my mother in law served over Easter. She bought hers at Wegmans. Since I very sadly don't live anywhere near a Wegmans, I decided to try to replicate it at home. What I came up with is not an exact copy, but it's a very tasty dressing in it's own right, and I like it at least as much as the original, if not more. The red wine vinegar in this recipe gives the dressing a nice tang, while the Parmesan adds a bit of richness.

PARMESAN ITALIAN DRESSING

• 2 tsp dried oregano
• 1 1/2 tsp garlic salt
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons sugar
• 1 tsp dried parsley
• 1/2 tsp ground black pepper
• 1/2 teaspoon dried basil
• 2/3 c canola oil
• 1/4 c white vinegar
• 1 tsp red wine vinegar
• 1 tbsp water
• 2 tbsp grated Parmesan

1. In a small mixing bowl, combine the first seven ingredients. Whisk in the canola oil. Add vinegars in a slow, steady stream, whisking constantly while doing so. Whisk in water and then the Parmesan. Pour dressing into an air-tight container. Refrigerate 24 hours before serving to allow flavors to meld together.

Source: Cats and Casseroles original recipe