Hellobee

Before this year, when it came to salads of the lettuce variety I was pretty dedicated to my mustard vinaigrette. Although I never received any complaints I started feeling like it was time to make our salads more interesting, and there’s no easier way to do that than to change up the dressing. My most recent creation is inspired by this magic nectarine dressing recipe, which relies on pureed stone fruit for a subtle sweetness and creaminess. I changed around the ingredients, including swapping out the cider vinegar in favor of red wine vinegar and adding our favorite finishing oil – a spicy extra virgin olive oil. Think of the recipe below as a great starting point for all kinds of fruit-based dressings and feel free to change up the herbs or play with additions like Dijon mustard and fresh garlic.

Before we get to the recipe, though, let me share with you some of the other quick blender dressings we’ve been enjoying this spring and summer:

Edible Perspective’s Hemp Seed Dressing: High in protein and remarkably creamy without cream. This is one of Zane’s favorites.

Smitten Kitchen’s Carrot Ginger Dressing: Love the salads at Japanese restaurants? Make them at home! Bright and just a little spicy, Ben will eat anything if it’s topped with this.

Food52’s Sesame Tahini Dressing: This is another one you can smother anything with. We served it alongside an assortment of vegetables, beans, and grains when some vegan friends came over for dinner, and toddlers and adults alike devoured it.

I served this dressing atop a salad of green leaf lettuce, fresh peaches, mozzarella cheese, and some extra basil leaves. Sunflower seeds are also a nice addition to bulk it up. It makes enough for a large salad (big enough to generously serve our family) and I would recommend making only what you need for one meal as the color browns over time.

Peach + Basil Salad Dressing

1 medium peach, pitted and roughly chopped
1/2 c loosely packed fresh basil
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
pinch of salt
1-2 tbsp water, to thin as needed

Add all the ingredients except water to a blender or food processor and process until smooth. Add water, 1/2 tablespoon at a time, to achieve desired consistency.

(PS – I’m happy to be back in this space! On the Fourth of July, the newest addition to our family – Ruby Elise – made her arrival. I gave birth to her in our home, assisted by the same wonderful midwife who delivered Zane 2 1/2 years ago.)