Skip to main content

Creamy Balsamic Dressing

If you follow At Home With Ann on Facebook  you saw this picture last night.  If you don't, you are missing out on even more of my hilarious commentary and pictures of Colin wreaking havoc in the kitchen.

Given that Colin is a toddler and prone to occasional pickiness or completely nonsensical mind changes, the success of dinner can be quite varied.  There are days he surprises me and eats two cups of green beans, and days he decides he doesn't like pasta anymore.  Who doesn't like pasta?  In any case, I knew the Cobb Salad would be a bit of a stretch for him since he's been wary of any red vegetables since the hot pepper incident last summer, and eggs go in and out of favor daily.  He ended up eating mostly bacon and chicken with a side of yogurt.  I, however, loved the salad and even he agreed the dressing is good.

I usually make a very simple vinaigrette for our salads, a quick combination of salt, pepper, dijon, vinegar and olive oil.  This is really just an enhanced version of that, but the added creaminess makes it extra good.

Creamy Balsamic Dressing
recipe adapted from Gourmet Kosher Cooking


4 cloves garlic, grated

3 tablespoons mayonnaise

2 tablespoons lemon juice

1 tablespoon Dijon mustard

1 tablespoon maple syrup or sugar
2 teaspoons kosher salt

¾ teaspoon ground black pepper
1/2 cup balsamic vinegar

3/4 cup extra virgin olive oil
With an immersion blender, regular blender, mini food processor or by hand with a whisk, combine garlic, mayo, lemon juice, mustard, maple syrup, salt, pepper and vinegar.  
Slowly add in the olive oil while mixing until emulsified.
Makes 1 2/3 cups.

Comments

  1. Just recently heard of Sarah's new situation. Ugh! Her blog is full of so much wisdom......especially the one about how to accept things....(forgot the name) Anyway, I always remember you calling Kerri with the news that you got some new "Potty shoes". So much for the New England accent of a 3 or 4 year old..... Oh yes, I will try this recipe. Hi to your mom too

    ReplyDelete

Post a Comment

Popular posts from this blog

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann.  Simple recipes, awkward jokes, toddler antics and kitchen fiascos.  But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks.  I, like a classic control freak, tend to keep things to myself.   Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help.  See?  See?   But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia).  My reaction was typical.  This happens to other people.  Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins.  It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better.  I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin.  Let cool, cut open, discard seeds and shred with a fork.  Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash.  This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken.  After research, I decided to take aspects of recipes from  Ina Garten , the  Pioneer Woman , and good old Joy of Cooking  . The first step of making roast chicken is by far the hardest.  You have to remove the neck and innards and rinse the raw bird.  Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil.  After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...