Family Favorite Salad Dressings
Purple Sage Farms Gourmet Salad Mix is delicious with a simple dressing of olive oil and salt, highlighting each season’s unique flavors. Photo by Arlie Sommer
Each week, the Purple Sage team harvests the freshest seasonal greens and lettuces for our Gourmet Salad and Spring Mixes. These flavorful salads delight taste buds with even just a drizzle of olive oil and salt.
No need to buy store bought dressings with these greens! The recipes below take a few more minutes than just olive oil, but are simple and delicious additions to your farm salad.
These are some of our family’s “go-to” salad dressings. All three options are made with just a knife, cutting board, and mason pint jar—easy!
shake it up: vinegar, oil, herbs and spice
This twist on a vinaigrette is from the youngest of Tim and Tamara’s children, Kelby and his wife Kelsea Shook, living, working, biking, hiking, and skiing in Helena, Montana.
Ingredients
1/3 c olive oil
1/4 c liquid aminos (can substitute Tamari or soy sauce if desired)
1/4 c rice vinegar
1 shallot, finely diced
5 cloves garlic, finely diced
1/4 c fresh dill, finely chopped (substitute dried if needed)
1/4 c fresh basil, finely chopped (substitute dried if needed)
Fresh ground black pepper to taste
Dried chilli flakes for a little spice (optional)
Directions
Mix all ingredients into a quart mason jar and shake vigorously.
Mike’s Ranch Dressing (dairy-free)
Mike, Jackie and their two kids, Evelyn and Avery, are dairy and gluten free. They are experts at adjusting recipes that are tasty and safe for their family. Mike manages all growing and daily operations at the farm and Jackie manages sales, customer service, and everyone’s schedules.
Ingredients
3/4 c Veganaise (or mayonnaise)
3 T olive oil
1 T white wine vinegar
1/4 c water (for a dip consistency, only use 1-2 t)
1/3 c fresh herbs chopped (We use dill, chives, and Italian parsley. The herbs are very versatile and can be switched out depending on the flavor you want. We also like to use cilantro, basil, or French tarragon.)
1 small garlic clove
Pinch of salt to taste
Pinch of black pepper to taste or smoked paprika
Directions
Put all ingredients in a jar and shake well. Lemon or lime juice can also be added but water should be reduced.
caesar dressing
For the more adventurous, Arlie Sommer and her husband Jared Arave regularly mix up this Caesar dressing recipe, modified from Bon Appétit. They are avid cooks and love shopping at the Boise Farmers Market. Arlie is the farm photographer, editor, and graphic designer.
Ingredients
3 oil-packed anchovy fillets chopped
2 large garlic cloves chopped
3/4 t kosher salt
1 large egg yolk
2 T fresh lemon juice
3/4 t Dijon mustard
1/4 c plus 2 T olive oil
3 T Pecorino Romano, finely grated
Directions
Mash the anchovies, garlic, and salt on a cutting board with a knife or with a mortar and pestle. In a pint jar, whisk or shake the egg yolk, lemon juice, mustard, and oil. Add the mash and the grated cheese to the jar and shake to combine.