Southern California Cooking from the Cottage (16 page)

cup chopped red onion

cup lime juice

1½ cups fresh spinach leaves

1 tablespoon honey

Salt and pepper

Preheat the oven to 350
^o
F. Toss the peppers with ¼ cup of the olive oil. Arrange on a baking sheet and roast until soft, about 30 minutes. Remove the skins and seeds. Purée the peppers, onion, and lime juice in a blender until smooth. Slowly add the remaining 1
cups olive oil until fully combined. Add the spinach, honey, and salt and pepper to taste and purée until smooth.

MAKES 3 CUPS

BLUE CHEESE DRESSING

T
he Blue Cheese Wedge Salad (page 74) is what gets this delicious dressing, which is not to say it wouldn't work on other crunchy lettuces, such as Romaine.

cup minced Spanish onion

2 garlic cloves, minced

½ cup minced fresh parsley

½ cup mayonnaise

½ cup sour cream

1½ cups buttermilk

2 teaspoons fresh lemon juice

2 teaspoons white wine vinegar

1 teaspoon Tabasco

4½ cups crumbled blue cheese

In a medium bowl mix the onion, garlic, parsley, mayonnaise, sour cream, buttermilk, lemon juice, vinegar, and Tabasco. Add the blue cheese and stir until the mixture is chunky. This is best if made the day before using. Store in an airtight container in the refrigerator.

MAKES 5 CUPS

CUCUMBER DILL DRESSING

W
e use this dressing on our Grilled Salmon Salad (page 79). It is very light and summery tasting.

½ cup peeled, seeded, and finely chopped cucumber

2 tablespoons finely chopped red onion

cup mayonnaise

cup sour cream

1 teaspoon Dijon mustard

¼ teaspoon lemon juice

½ teaspoon dill weed

Pinch of white pepper

Pinch of salt

Combine the cucumber, onion, mayonnaise, sour cream, mustard, lemon juice, dill weed, white pepper, and salt in a mixing bowl. Chill in the refrigerator.

MAKES 1½ CUPS

GREEN GODDESS DRESSING

T
his dressing is used on our Green Goddess Shrimp & Avocado Salad (page 77).

½ cup sour cream

1½ cups mayonnaise

2 garlic cloves, minced

½ cup chopped parsley

½ cup chopped green onions

½ cup chopped baby spinach

1 teaspoon salt

1½ tablespoons fresh tarragon

2 teaspoons finely chopped anchovy fillets

1½ tablespoons fresh lemon juice

In a blender, combine the sour cream and mayonnaise. Add the garlic, parsley, green onions, spinach, salt, tarragon, anchovies, and lemon juice. Blend until smooth. This is best if made the day before serving.

MAKES 3 CUPS

ORIENTAL DRESSING

T
he Oriental Salad (page 81) is by far the most popular salad we have ever made. It has been on the menu for eleven years and is our top seller almost every month. Part of the reason for the salad's success is this delicious dressing.

1 cup Italian dressing (we use Lawry's)

2 tablespoons dark soy sauce

2 teaspoons ground ginger

½ teaspoon garlic powder

2 tablespoons sesame seeds

2 tablespoons honey

1 cup canola oil

Mix the dressing, soy sauce, ginger, garlic powder, sesame seeds, honey, and oil with a whisk in a medium mixing bowl. Keep chilled.

MAKES 2 CUPS

JERK DRESSING

T
his recipe is for our Jamaican Shrimp Salad (page 80).

1 cup chopped mango

cup lime juice

cup rice vinegar

1 tablespoon corn syrup

bottle Pickapepper Sauce

¼ teaspoon jerk spice (found in grocery stores)

1 teaspoon salt

3 cups canola oil

In a blender combine the mango and lime juice. Purée and pour into a mixing bowl. Add the vinegar, corn syrup, Pickapepper Sauce, jerk spice, and salt. Mix well. Whisk in the canola oil.

MAKES ABOUT 4 CUPS

LOUIE DRESSING

L
ouie dressing is customarily used on shrimp or Dungeness crab, but there is no reason it cannot also adorn cool pieces of lobster, too.

2 cups mayonnaise

½ cup heavy cream

cup Salsa Fresca (page 135)