Friday, November 18, 2011

Cranberry Mustard Salad Dressing – You’ll Be Tickled Some Kind of Pink

For whatever reason, pink sauces are considered somewhat visually offensive in the foodie universe, so when describing this cranberry mustard salad dressing to your friends and family, please use hipper alternatives like, “ballet slipper” or “rosy mauve.”

Whatever it’s called, I actually love the color of this vinaigrette, and think it’s especially gorgeous with the classic fall/winter salad palette. I served it over some endive garnished with persimmons, pistachios, and pomegranate seeds, and it tasted as bright and pretty as it looked.

One word of caution regarding the ingredient amounts listed below: I like my salad dressings on the acidic side, so be sure to taste and adjust the amount of oil you add. You want to be careful with the walnut oil, as too much can overpower the dressing, but you can add more vegetable or olive oil, until it’s perfectly balanced for your palate.

As I joke about in the video, this seasonal vinaigrette is perfect for the non-cook to bring to a family gathering. We’re talking about a minimal effort to get what could potentially be lots of loving praise, or at the very least, fewer disappointed glances. Enjoy!

Ingredients for about 2 1/4 cups of dressing:
1/4 cup prepared fresh cranberry sauce
1/4 cup Dijon mustard
1 small garlic clove
salt and pepper to taste
1/4 cup rice vinegar
1/4 cup apple cider vinegar
[note: you can use 1/2 cup of any vinegar(s) you like]
1/4 cup walnut oil
1 cup vegetable oil or light olive oil, or as much as needed to balance acidity to your taste

View the complete recipe


Chris K. said...

It still looks better than that nasty cranberry sauce they drag out every year on NPR.

If you're looking for better color descriptors, check out the J. Crew catalog. I think your dressing rates somewhere between "azalea" and "bright coral."

You know why Snoop Dogg always carries an umbrella?

Fo' drizzle!

Chef John said...

Cool, I was looking for another Snoop dog reference for the holiday cocktail party circuit. ;)

mike said...

now that i have your attention,
this is one awasome salad dressing...
btw, whats the name of the piano music at the begining???????????
i have to know!!!

Rita said...

what kind of pink dressing is that? the yummy kind :)

Chris K. said...

To mike:

Chef John paid his way through culinary school by playing piano in a tiny San Francisco jazz bar.

Just kidding! It's a sample included with Apple's GarageBand. You may have also heard "rim shot," "crowd noise," and the ever-popular "applause."

That's right, Chef. I'm onto you...

Chef John said...

busted! ;)

Yes, it's called "Buddy" in iMovie and GB.

Nicole Gamble said...

Great recipe ! I made it! It`s delicious!!! And it looks great , too!

Laura said...

Hi Chef, I, along with many others, am allergic to an enzyme in walnuts. What can I use to sub for the walnut oil? (I MISS walnuts!)

Chef John said...

Literally any veg oil you like will work!

cookinmom said... was delicious!!!

cookinmom said...


Alex said...

Thanks, man.
Advanced stuff.