Carrot Ginger Dressing

The best part of going out for sushi is salad, because it comes with carrot ginger dressing! Jessica and I have been known to pick up a quart of dressing from our local sushi joint. That is, before we learned how easy it is to make at home!

Since I tend to experiment with Asian cooking, I always have most of these ingredients at home, such as rice vinegar, ginger and sesame oil. I did have to go out and find some miso paste, which was pretty easy; there are a few brands of kosher miso paste available at Whole Foods. Now that I have that, I can make this whenever the urge strikes, since it lasts in the fridge for quite a while. It’s also good to have around for my favorite lazy miso soup dinner, which consists of mixing miso paste with water and adding whatever veggies I have around, and maybe some greens or soba noodles.

While you’re picking up your miso paste, make sure to buy an avocado, our favorite vehicle for carrot-ginger dressing!

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Basil Green Goddess Dressing

I don’t usually make creamy salad dressings. I usually make just a simple vinaigrette. While leafing through Barefoot Contessa at Home for the millionth time, this salad dressing really caught my eye, and I knew I had to try it. It has a wonderful basil flavor and a nice creamy texture. You don’t need many vegetables to make this salad extraordinary. Just lettuce, maybe some avocado and tomato. The dressing is enough to make just lettuce seem special.

I don’t have a blender. But don’t worry, this dressing was still easy to make, using my immersion blender and the measuring cup that comes with it. Actually, that might have made the task a bit easier. Not only was I able to measure the ingredients in the cup, I also stored the dressing in it and didn’t have to dirty an extra dish! Not owning a dishwasher makes you really think about that one extra cup, bowl, or spoon.

Ina’s recipe for this dressing suggests serving it with Bibb lettuce and a few tomatoes. I happened to have had some romaine lettuce in my fridge, so I just used that. I think a crispy lettuce is just perfect for this dressing, so don’t go pouring it over your baby arugula (or if you try it, let me know).

This is a perfect way to use up some of the basil in your summer garden if you’re sick of making pesto (or you just don’t have enough basil to make pesto). It’s also a good creamy salad dressing for the winter, though. Which is when I like it best.

I’ve actually never made regular Green Goddess dressing before, which is made with tarragon instead of basil. I’m not such a fan of that flavor, and I happen to love basil, so my guess is that I’d like Ina’s updated version better. She also added anchovy paste, something I don’t stock in my pantry. If you want to add it, add a teaspoon.

Not only is this a good salad dressing, but since it’s thick you can use it as a dipping sauce for veggies, a perfect mid-day snack!

Zeke, who usually doesn’t eat any salad, went back for seconds of this one.

Basil Green Goddess Dressing, adapted from Ina Garten. I halved the recipe.


  • 1/2 cup mayonnaise
  • 1/2 cup chopped scallions, white and light green parts only (6-7 scallions)
  • 1/2 cup chopped fresh basil leaves
  • 2 tablespoons fresh squeezed lemon juice
  • 2 cloves chopped garlic
  • 1 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream


1. Place the mayonnaise, scallions, basil, lemon juice, garlic, salt and pepper in a blender and blend until smooth.

2. Add the sour cream and process until smooth.

3. Pour the dressing over salad and serve.

Meatless Monday: Roasted Corn Salad

Summer corn is here! That means that we eat lots of corn and get it stuck in our teeth. Yuck! This corn salad is a better way to eat that same corn without getting anything stuck in your teeth!

This recipe has quite a few steps, but ones that you can skip and have the store do for you, like roasting peppers and shucking corn. I did it all myself, but no one will know if you buy roasted peppers and use canned or frozen corn that you just roast in the oven for a while. Actually, what a great way to make this recipe in the winter when fresh corn isn’t available. As long as you don’t skimp on the fresh cilantro, I won’t tell anyone.

The flavors just get better when this sits, so make this ahead of time. Having company? Make it the day before and let it sit in the fridge. It’ll make your life much easier and it will make the salad taste better. I was going to add some black beans to this, but didn’t have any in the pantry. Turns out, I think it was perfect this way, but add the beans if you want to (a great Meatless Monday way to get some protein). Then let me know how it is. Maybe I’ll add those next time.



  • 3 ears white corn
  • 1 red pepper
  • 1 shallot, chopped
  • Salt and pepper
  • Chili powder
  • About 1 tablespoon chopped cilantro.


1. Season the corn with salt, pepper, and chili powder. Roast or grill the corn for about 15 minutes. Let cool.

2. Roast the red pepper over an open fire, rotating when the skin is black. When blackened, place in plastic bag and let steam for about ten minutes. Remove from bag, peel the black skin off, and cut into strips. Cut the strips into small pieces (about the same size as the shallots).

3. Combine the shallots, roasted peppers, salt, pepper, chili powder, and cilantro in a bowl.

4. Remove the corn kernels from the cob – using a sharp knife, hold the corn so that it is standing, and cut downwards. Don’t worry about all the kernels separating from each other, that’s part of the fun of homemade corn salad!

5. Add the corn to the bowl, and mix well. Add salt and pepper to taste. If you like cilantro as much as I do, add more!

See the bowl I used? It’s my favorite! I have it in three sizes. They make it in red, too, but I haven’t seen it since Adelaide’s closed.

String Bean Salad with Radish Dressing

I wanted to do something different with radishes than I did the first time we got them from our CSA, so I consulted the tip sheet that is included with our weekly CSA emails and found this recipe. Having all of the ingredients and therefore not having to run to the supermarket was a sign that I was supposed to eat this string bean salad with radish dressing for dinner! It was a light dinner for me with leftovers to send with David for lunch the next day. It’s also a great recipe for those delicious string beans we’ve been getting, instead of Syrian or Asian style beans.

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Easy Balsamic Salad Dressing

There are so many varieties of salad dressing available in the supermarket, but those are filled with oil and high fructose corn syrup! Isn’t salad supposed to be healthy? Control what’s in your dressing by making it yourself.

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Fig Salad, or A [Fig] Tree Grows in Brooklyn


We waited all summer, and now the fig tree in our backyard is finally producing some delicious fruit! Aside from eating figs for breakfast and snacks throughout the day, I decided to incorporate them into dinner. Now we’ve eaten salad with figs in it for the past three nights.

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