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July/August 2004
Recipe Archives


Dressings to Go

By Michael Bauer

In the summer, local fresh ingredients in food are key. Spring through fall we shop at our area farmer’s market for locally grown fruits and vegetables. We offer a vegetable palette salad at our restaurant, The House, which changes each week and season depending on what is being grown. Here are two of our very favorite dressings for salads that anyone can make to go with the special fruit and vegetable salads of the season.

 


 

ARTICHOKE DRESSING
perfect for vegetable-based salads
Yield: 3 Cups

1 cup artichoke hearts, minced
2 ozs. apple cider vinegar
oz. capers, minced
1 Tbsp. Dijon mustard
cup artichoke heart juice from can

1 cups Blended Oil*

Puree ingredients and slowly stir in oil until desired consistency.

LEMON BASIL DRESSING
great for fruit-based salads
Yield: 3 Cups

20 basil leaves
3 lemons, juiced
1 oz. Rice Wine vinegar
1 Tbsp. Dijon mustard
cup mayonnaise
cup water

2 cups Blended Oil*

Blend ingredients until smooth; add oil slowly to emulsify.

 

(*Blended Oil may be purchased as such. It is a blend of olive oil and vegetable oil.)

Michael Bauer is the co-owner and head chef at ‘The House,’ recently voted best new restaurant in Traverse City, Michigan. Specializing in fresh, innovative and healthy breakfast and lunch offerings. 826 W. Front Street, (231) 929-4917.

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