The Basics of a Great Salad Dressing
From chiDiet.com, The Handbook to Going Raw
Fat: avocado, extra virgin olive oil, raw Tahini, coconut butter, nuts and seeds.
Acid (sour): lemon juice, raw apple cider vinegar, grapefruit juice.
Sweet: honey, date, mango, apples.
Spicy: garlic, ginger, cayenne, and hot peppers.
Salty: Celtic sea salt, celery, nama shoyu, dulse, kelp, miso.
The basic mechanics of constructing great food is very simple. Start your dressing with a fat and an acid (sour). If you desire a creamy dressing add more fat (avocado, olive oil, nut butters, coconut oil). If you desire a more sour dressing add more acid (lemon juice, raw apple cider vinegar). The key is to start off slow and build. Remember, you can always add more of an ingredient but you cannot take it away.
I tend to always start off with the fat and the acid (sour) first - usually more fat than acid. A 2-1 ratio fat - acid is a good starting point. Once you have combined these two ingredients in your blender taste them to see if you like the balance. If your dressing is too sour add more fat, and if it is to oily add more sour.
Now that you have your fat and acid blended you can add a non-sweet fruit for body. Examples of non-sweet fruits are; bell peppers, cucumber, tomatoes, and zucchini. Once you have achieved the consistency you desire add the rest of the five flavors (sweet, sour, salt, bitter, and spicy). The key to learning is to taste constantly and experiment with your balancing techniques. Add one ingredient at a time and then taste after it is blended.
Tips:
1.) Use raw garlic sparingly. You can always add more, but never take away.
2.) Easy on the cayenne!
3.) Add spices a little at a time and taste continuously.
4.) Sour flavors cut bitter.
5.) The more raw fat you add the creamier your dressing will be.
6.) Sweet cuts sour.
7.) Fats cut spice and tone down bitter
