Lavender Salad Dressing Food

LAVENDER AND HONEY SALAD DRESSING

Steps:

• Blend all ingredients together.
• Stand for 30 mins to allow flavors to infuse.
• Stir and adjust salt and pepper again and serve.

LAVENDER VINAIGRETTE

Steps:

• Whisk all ingredients together.
• Serve on baby spinach and/or mixed greens.

LOVELY LAVENDER SALAD DRESSING

Steps:

• NOTE: Use regular honey if you cannot find lavender honey. To make it easier to blend, zap the honey a few seconds in the microwave.
• Combine all ingredients except for salt and pepper in a non-reactive bowl and whisk well or blend with immersion blender. Cover and refrigerate for 1 hour prior to serving to allow ingredients to marinate. Bring to room temperature. Whisk before serving.
• Adjust seasoning if necessary and season with salt and pepper if desired.
• Keeps for 1 week in refrigerator.

CREAMY LAVENDER SALAD DRESSING

Steps:

• beat the egg yolks in a blender.
• add the sugar, seasoning and mustard and combine.
• with the blender on, slowly add the oil and with motor still running add the vinegar.
• finally add lemon juice and chopped lavender.
• this dressing should be pourable not too thick.
• pour over whatever salad you choose and decorate with dried lavender seeds.

BEET SALAD WITH HONEY-LAVENDER DRESSING

Steps:

• Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
• Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
• Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

LAVENDER DIJON DRESSING/MARINADE FOR SALADS, CHICKEN AND FISH

Steps:

• In a jar with a well-fitting lid, combine all ingredients.
• Shake well.
• Lovely served drizzled over fresh salad greens, or use as a tasty marinade for meats, poultry or fish (marinate for 15 minutes to overnight).