Ruby Grapefruit and Golden Beet Salad Dressings

As an executive chef in charge of the many cooking stations at large resorts, training staff the recipes was what a good chef did.

I trained as a Garde manger (French for “keeper of the food”)  where cold dishes such as salads, hors d’oeuvres, appetizers, canapés, pâtés and terrines are prepared for service . The person in charge of this area is known as the chef Garde Manger or pantry chef. Larger hotels and restaurants may have Garde manger staff to perform additional duties, such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese, Thai fruit and vegetable carvings, butter, salt dough or tallow.

I loved doing this on many of the buffets I created as working chef.

Here are some of my favourite dressings. I use a good shaker jar and you’ll find these simple to do recipes will lower your grocery bill and and give your family a great home made custom tasting dressing.

thekitchenman Classic Vinaigrette:

Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup good olive oil. This is the foundation for most dressings. To make other flavours follow the recipes below.

Shallot–White Wine: Make Classic Vinaigrette replacing the red wine vinegar with white wine vinegar; add 1 minced shallot.

Great on raw oysters.

Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in parchment and roast at 375 degrees until it’s squishy tender, about 45 minutes.

Chill, then squeeze out the soft cloves. Make the Classic Vinaigrette in a blender, then adding the roasted garlic and 3 tablespoons grated Reggiano Parmesan or Romano.

Canadian Bistro Bacon: Make Classic Vinaigrette then add 1/3 cup crumbled blue cheese, 3 slices crispy crumbled bacon and 2 tbs chopped chives or wild leek. [Ramp].

thekitchenman Mediterranean: Make Classic Vinaigrette and blend in 1/2 cup of fine rumbled feta, then whisk in 1 tbs. chopped parsley, 1 tsp. dried oregano and 1 chop minced plum tomato. A splash of fresh lemon juice and pour over cold cocktail shrimp. Yummy!

thekitchenman Spicy Dijon: Whisk in 3 tbs each grainy pommery dijon mustard and white champagne vinegar, 1/2 tsp. of kosher salt, and fresh ground pepper to taste.

Gradually whisk in 1/2 cup of good extra virgin olive oil.

thekitchenman Spicy Raw Honey-Mustard: I Whisk 2 tsp. Each raw unpasteurized honey and pommery dijon mustard and a tsp. of unpasteurized apple cider vinegar.

Add 2 tbs. of fresh squeezed lime juice, and 1/2 tsp. each lime zest and kosher salt. Then gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 tsp. fresh chopped thyme and 1/2 minced chili pepper or dried flakes.

Now find some salad ingredients and whisk up a tasty dressing. For this Beet Salad.