Malt Vinegar Salad Dressing Recipes

NO FODMAP MALT VINEGAR SALAD DRESSING

Steps:

• Shake the oil and vinegar together in a glass covered jar. Season with salt and pepper to taste. The vinaigrette is ready to use or may be refrigerated in a covered container for up to a week. Bring to room temperature before using.
• You can warm the jar in a bowl of warm water if you are in a rush. Shake well right before using.

HONEY AND MALT VINEGAR DRESSING

Steps:

• In a large bowl, combine sugar, vinegars, mustards, egg yolk, honey, soy sauce, onion, garlic, pepper, salt, and lemon juice; whisk until frothy. Transfer half of mixture to the container of a blender. With the motor running, slowly pour in half the oil to form an emulsion. Repeat with remaining mixture, then blend until creamy. If needed, add warm water, a teaspoon at a time, to thin the dressing. Adjust flavor with more lemon juice or honey to taste, if necessary. Cover, and refrigerate dressing in a non-reactive container, up to 3 days. Shake well before each use.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

MALT VINEGAR COLESLAW - RACHAEL RAY

Steps:

• In a large bowl, combine the cabbage, radicchio, carrot and onion.
• In a small bowl, whisk together the mayo, mustard, vinegar, sugar and lemon juice.
• Season to taste with salt and pepper.
• Toss the slaw with the dressing, cover and refrigerate for an hour or more, then toss with the sunflower seeds before serving.

MALT VINEGAR POTATO SALAD

Steps:

• Rinse the potatoes and cut into ¾" to 1" cubes (skin-on is fine!)
• Place potatoes in a large pot of cool tap water, add a heaping teaspoon of salt and place the pot over high heat
• Bring the potatoes to a boil, then reduce to a simmer and cook until tender - approximately 15-20 minutes
• When the potatoes are tender, drain them and immediately transfer hot potatoes to a large bowl. Pour vinegar over potatoes and toss to coat. Cool to room temperature, stirring occasionally so that the potatoes absorb the vinegar evenly
• To prepare dressing, combine mayonnaise, pepper and celery seed and stir until blended.
• Add green onions and eggs to potatoes.
• Once the potatoes are fully cooled, add dressing and stir gently to combine.
• Season to taste with salt & pepper. Chill at least 1 hour before serving

SPINACH SALAD WITH STILTON CHEESE AND MALT VINAIGRETTE

Steps:

• 1. In a small bowl, whisk together vinegar, mustard, salt and pepper; slowly whisk in oil. (Vinaigrette can be made up to 1 day ahead). 2. In a large bowl, toss spinach, onion and bell pepper with enough of the vinaigrette to lightly coat. Top with cheese.