→ Dressings, Sauces, Garnishes

Dressings, Sauces, Garnishes

Citrus Dressing

Orange, lime, mandarin orange, blood orange, tangerine, tangelo or grapefruit.
To squeeze citrus:
Cut the fruit in half around the equator. Insert a large metal spoon, or a large wooden spoon, or a bamboo rice paddle. Holding fruit in one hand and tool in the other, turn tool alternately back and forth over salad bowl.

Persimmon Dressing

Let a Hachiya persimmon (Chinese persimmon, with a pointy end) become very ripe. It should feel like a water balloon. Cut off the pointed end, squeeze over salad.

Pomegranate Dressing

Roll a pomegranate on a countertop, pressing it firmly until the arils (juice sacs) no longer make a crunching sound. Create a small hole in one end. Squeeze pomegranate over salad.

Oat Cream Dressing

Blend oats with water.

Green Goddess Dressing

Blend a handful of oats with a bunch of parsley, and water.

Creamy Red Pepper Dressing

Blend a few ripe sweet red peppers with a handful of oats, and a little water.

Creamy Tomato Dressing

Blend a few ripe red tomatoes with oats and water.

Herb & Seed Dressing

Blend a bunch of fresh green herb with a handful of seeds, and water. Use pumpkin seeds, or sesame seeds, or sunflower seeds. Herbs to use: Cilantro, dill, parsley, chervil, tarragon.
Rosemary, sage, and thyme are resinous herbs with a strong flavor. They are more intense when used raw, and can overpower the food. Only use a very small amount if you try these.

Pomegranate Garnish

Slice through skin of pomegranate from top and bottom. Don't cut deeply enough to cut the interior of the fruit. Make four cuts. Separate into sections. Remove the arils (juice sacs) with your fingers. Remove the white membranes between the arils; they taste bitter. Scatter the beautiful little red sacs over dark green kale or spinach salad.

Soup Garnishes

Garnish with small amount of a vegetable or herb, for color contrast:
Chopped tomatoes, peppers.
Grated purple cabbage.
Corn kernels sliced from cob.
Chopped mint, parsley, dill, rosemary, basil or cilantro.
Garnish with a sprinkling of brown or black sesame seeds.
A sprinkle of paprika.

Pour a small amount on top of soup:
Oat cream (oats blended with water).
Oat kefir
Oat yogurt (fermented oats).

See also © Jordan Rothstein <jordan at>