Dressing Essentials Summer Tomato Honey Delight Recipes

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Blanch, peel, roughly chop the tomatoes, and drain the excess liquid.
• 4. Add all the ingredients, except the olive oil, to a blender, or food processor fitted with an S-Blade.
• 5. Blend until the ingredients are completely liquefied.
• 6. Chef's Note: I'm using white pepper; as opposed to black pepper because it has a nice sweet heat.
• 7. Chef's Note: You can't over-blend this dressing, so go for it.
• 8. Leaving the blender on high, slowly drizzle the olive oil into the ingredients, until they begin to thicken slightly.
• 9. Chef's Note: Slowly adding oil in this manner is called creating an emulsion.
• 10. Cover, and place in the fridge overnight before using for the first time.
• 11. Chef's Note: This dressing will stay fresh in the fridge for 5 to 7 days... that is, if it lasts that long.
• 12. PLATE/PRESENT
• 13. Serve over some fresh Summer greens. Enjoy.
• 14. Keep the faith, and keep cooking.

Steps:

• In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours.
• Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato.
• BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese.

Steps:

• 1. PREP/PREPARE
• 2. Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 3. If you do not want to use pickle juice, you can always substitute an equal amount of freshly squeezed lemon juice, or perhaps some apple-cider vinegar.
• 4. Gather your ingredients (mise en place).
• 5. Whisk all the ingredients together, and store in a non-reactive container in the fridge until required.
• 6. PLATE/PRESENT
• 7. Use on salads, drizzle over fish or chicken, or as a dip. Enjoy.
• 8. Keep the faith, and keep cooking.

Steps:

• Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
• When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
• Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.