‘Simple dressing made with Saucí Verde’
Yield: 3-4 serving
Time: 10 minutes (with chopping)
Saucí Verde can be easily modified into a wonderful dressing for salads. It’s able to hold up and complement the strong bite of arugula, but is also great on a spinach or mixed-green salad.
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I like to simply stretch the Saucí Verde with olive oil, and often give it a little creaminess with either yogurt, or artisanal mayo (if staying low-carb). A little extra honey takes the edge off the bite of the added olive oil (and greek yogurt, if you use that). Often, I whisk in half an avocado too, which just makes it even creamer and more delicious.
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A typical salad I’d make with the dressing-version of Saucí Verde would be to toss 2-3 tbsp of the dressing with arugula, cucumber, and cherry or grape tomatoes, then top it with caramelized balsamic or quick-pickled onions, and then sharp Parmesan cheese. The variations are infinite, and I hope to hear from some of you about how you’ve tweaked it in your meals.
Although I probably do the balsamic onions more often, I’ve written out an easy quick-pickling recipe in the main recipe below. For caramelized balsamic onions, just slice an onion in half then slice half-discs, sauté the half-rings in a pan with some butter or olive oil, or a little of each, and salt. When they’ve softened and become translucent, drizzle a little balsamic vinegar at a time into the pan and keep stirring, letting it reduce with the onions.
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- 2 tbsp Saucí Verde
- 2 tbsp extra virgin olive oil
- 1 tbsp yogurt, greek yogurt, or natural mayo
- 1/2 – 1 tsp honey
- 1/2 avocado
- 1 red onion
- 1/2 cup water
- 1/2 cup white wine vinegar, or 1/4 each of white vinegar and sherry, apple cider, or another interesting vinegar.
- 1 tsp honey (I’m staying low-carb, but you can add up to 1-1/2 tbsp honey or maple syrup)
- 1 tsp salt
Typical salad components:
- 2-3 handfuls of arugula
- 1 pt cherry tomatoes
- 1/2 large cucumber, sliced and cut into half-moons
- parmesan cheese for topping
- Combine the vinegars, water, honey and salt in a small saucepan on medium heat until simmering.
- Pack the onions into a large mason jar (probably best to put it in the sink for when you pour the hot vinegar in)
- Pour the hot vinegar mixture into the jar, use a spoon or knife to press the onions down into the mixture. If you don’t have enough liquids, I found a quick fix is to add a little more boiling water with a tsp or two of vinegar, till they are covered.
- Let cool to room temperature, about 20-30 minutes. Keep the extra in the fridge, they are great on all kinds of things (tacos, breakfasts, etc) for the next few days.
The Saucí Verde Dressing:
- Combine the Saucí Verde and olive oil in a bowl and whisk together.
- Add the yogurt or mayo, honey and salt, and whisk briskly to combine.
- If using avocado, mash the half avocado into the mixture, then whisk together till smooth.
- Put the salad components you want to toss in a large bowl and add 2-3 tablespoons of the dressing.
- Stir and toss until everything is coated (I like to not overdo it but certainly want enough to coat everything).
- Serve the salad on plates, top with pickled or balsamic onions and Parmesan cheese.