Sometimes what bridges the gap between me and a big plate of greens or roasted veggies is a good dressing. Once I discovered how easy it is to make salad dressing, I never looked back at a single bottle of dressing on market shelves.
Years ago in a Mexican restaurant in Cambridge, MA I ordered a large salad to balance out all the other dishes about to fly across the table. When I requested honey mustard dressing the waiter apologized for the lack of anything other than the standard vinaigrette. So I asked if they had honey and mustard. He left for a moment and returned with both ingredients, I whipped them together with a fork and poured it on. And that was the beginning of my love for homemade dressing.
In cooler weather I eat hardier greens and roasted veggies, but I never thought to roast cabbage wedges until I spotted this rendition. And it’s e-a-s-y. Slice the cabbage into wedges, rub with oil, sprinkle with salt, and slide into the oven. While it’s roasting, make your favorite salad dressing.
For salad dressings I choose oils that have been minimally processed and are nutritionally beneficial (olive, avocado, seed and nut oils). I also try to use oils that will complement the flavor of the food and don’t overpower the other ingredients. For example, I use sesame oil for an Asian-inspired dressing, but for mayonnaise I choose an oil with more neutral flavor such as sunflower oil.
- Sesame Oil Expeller Pressed/Unrefined
- Olive Oil Cold Pressed/Unrefined (Extra Virgin)
- Pumpkin Seed Oil Cold Pressed/Unrefined
- Almond Oil Natural Expeller Pressed
And here’s a bit about Moutain Rose and their line of Epicurean Organic Oils: We are committed to providing the most magnificent culinary oils from around the world. These exceptional oils are unsurpassed in color, depth, consistency, and key nutrients such as essential fatty acids, antioxidants, and vitamins. Every vegetable oil we offer is extracted through expeller or cold pressed methods, yielding the most desirable, unadulterated oil. We do not employ the use of solvent, hexane, or alcohol extraction, and we do not stock oils that have been processed through heat intensive hydraulic extraction. These methods produce lower-grade oils, which lack the fine qualities we require.
Thanks to everyone for all the great comments and dressing ideas! I loved them all! Thanks to Random.org the winner is Linda Li!
The giveaway begins today and ends on May 8th. To enter this giveaway,
- Leave a comment on this post. I’d love to know about your favorite oil or your favorite salad dressing.
- “Like” Mountain Rose Herb’s Facebook page.
Roasted CabbageThis recipe goes well with just about any dressing, including a honey mustard vinaigrette.
- 1 large head savoy or other cabbage
- 2 to 3 tablespoons high heat cooking oil (coconut oil, ghee or other)
- Preheat oven to 450°F/230°C.
- Slice the cabbage head into four evenly-sized wedges. I slice it in half and the slice each half again. Smaller wedges will roast faster.
- Coat or spray each wedge well with oil and sprinkle a small amount of salt on all sides of each wedge.
- Place the wedges on a baking sheet covered with a non-stick mat or parchment paper. It won’t stick to a greased baking sheet, but it makes cleanup easier.
- Roast the wedges for 15 minutes and then turn each wedge over and roast for another 15 minutes, or until they are tender throughout.
- Serve warm with the carrot ginger dressing below or your favorite dressing. You can toss the outermost layer if you don’t like blackened cabbage.
Makes 4 side salads
Carrot Ginger DressingI occasionally eat fermented soy in the form of miso and wheat-free soy sauce. If you’re avoiding soy or miso, replace it with fish sauce or wheat-free soy sauce. You can also try coconut aminos, but I haven’t tried it yet. Fish sauce is SCD.
- 1 inch piece of fresh ginger (≈10 g), skin peeled
- 1 large carrot (≈ 140 g), peeled and trimmed
- 2 tablespoons brown rice vinegar (or white wine, champagne vinegar or other mild vinegar)
- 2 teaspoons white miso (see substitutes in the header)
- 3 tablespoons sesame oil (or other mild-flavored oil)
- 2 tablespoons filtered water
- drizzle of honey (optional or to taste)
- Pulse the carrots, ginger, miso in a food processor, OR grate the carrots and ginger and then blend in the miso.
- Add the oil, water, and sweetener and blend well.
- Store covered in the refrigator for a few weeks.