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» Startseite » Rezepte » Kategorien » Menüart » Salat » Salatdressing 2.317 Salatdressing Rezepte 78 Seiten Ergebnis verfeinern einbezogene Kategorien: Schlagwortfilter Markenrezepte bei Chefkoch.de Suchhilfe. Salatsauce. Knoblauchdressing Die wohl häufigste Salatsauce ist eine Mischung von Essig und Öl, franz. Vinaigrette, die nach klassischem Rezept mit weiteren Zutaten verfeinert wird und zu grünem Salat und rohen Zutaten passt.
Da Essig und Öl sich nicht ohne weiteres verbinden, werden beide aufmontiert, um eine sämige Sauce, eine Emulsion zu erhalten. Soll diese Emulsion stabiler sein, müssen weitere Zutaten zugefügt werden, die als Emulgator dienen, in der Salatsauce aber auch geschmackliche Eigenschaften mit sich bringen, wie Senf oder Knoblauch. Darüber hinaus gibt es auch Salatsaucen auf Basis von Milchprodukten und Mayonnaise. Diese sind von Natur aus cremiger, weil die Grundprodukte bereits eine Emulsion darstellen. Salatsaucen auf Joghurtbasis haben einen mildsäuerlichen Grundgeschmack, sind etwas dickflüssiger und bieten sich daher auch als Dip an.
Ergänzend können hinzugegeben werden: History of Salads & Dressings. Caesar Salad (SEE-zer) - The salad consists of greens (classically romaine lettuce) with a garlic vinaigrette dressing. In the 1930s, Caesar Salad was voted by the master chefs of the International Society of Epicures in Paris as the "greatest recipe to originate from the Americas in fifty years. " 1903 - George Leonard Herter, is his book Bull Cook and Authentic Historical Recipes and Practices, Volume II, gives his account on who invented the Caesar Salad. NOTE: As I can not find any historical references to back this story, is it a myth or fact? Definition of myth - A story containing within and having about it certain identifiable characteristics that are sometimes use to designate a story or the understanding of some matter as fictional and even downright false. "Caesar salad was invented in about 1903 by Giacomo Junia, an Italian cook in Chicago, Illinois. In 1926, Alex Cardini joined his brother, Caesar, at the Tijuana restaurant.
According to Walter P. Salad Dressings Sources: 1212 dressing Rezept/e. US Salad & Dressing | .en. Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it. Salads may be served at any point during a meal, such as: Etymology[edit] The word "salad" comes from the French salade of the same meaning, from the Latin salata (salty), from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th century.
Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times.[1] The terminology "salad days", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespeare in 1606, while the use of salad bar first appeared in American English in 1976.[1] History[edit] Types of salads[edit] Green salad[edit] A Green Salad Vegetable salad[edit] Blue cheese dressing. Vinaigrette. French dressing. French dressing is a term used for different salad dressings in different countries. Initially the term was a synonym for "vinaigrette". In the United States and Canada, it refers to an oil and vinegar based dressing that is usually rather sweet.[1] Ketchup is one ingredient, making it red to orange in color; sugar is added for sweetness.
Worcestershire sauce and paprika are key ingredients. Some versions include chopped onions. French Dressing - Originalrezept mit Bild. Ranch dressing. Ranch-Dressing Ranch-Dressing ist eine Würzsauce aus Buttermilch oder saurer Sahne, Mayonnaise, zerhackten Zwiebeln und Knoblauch sowie weiteren Zutaten. Ranch-Dressing ist in den USA eine der beliebtesten Salatsaucen und wird oft auch als Dippsauce benutzt. In Europa ist Ranch-Dressing dagegen relativ unbekannt. Ranch dressing. History[edit] During the 1960s and 1970s, it was then unclear how to generically describe the new kind of dressing pioneered by Hidden Valley Ranch.
Kraft Foods and General Foods responded to the new threat with dry seasoning packets labeled as "ranch style. " This resulted in a trademark infringement lawsuit against both from the Waples-Platter Companies, the Texas-based manufacturer of Ranch Style Beans (now part of ConAgra Foods), even though Waples-Platter had declined to enter the salad dressing market itself out of fear that the tendency of such products to spoil rapidly would damage its brand. The case was tried before federal judge Eldon Brooks Mahon in Fort Worth, Texas in April 1976. Meanwhile, Clorox reformulated the Hidden Valley Ranch dressing several times to try to make it more convenient for consumers. During the 1980s, ranch became a common snack food flavor, starting with Cool Ranch Doritos in 1987, and Hidden Valley Ranch Wavy Lay's in 1994.[1] Popularity[edit]
Ginger dressing. See also[edit] Wafu dressing References[edit] Catalina dressing. Green goddess dressing. Green goddess is a salad dressing, typically containing mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, and pepper. History[edit] In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods. Current[edit] Trader Joe's makes a version called simply Goddess Dressing, which is made with tahini and is beige rather than green. Annies Homegrown, a maker of natural salad dressings and sauces, makes two similar versions, an ovo-lacto-vegetarian variant called Organic Green Goddess Dressing, as well as a vegan version similar to the original called Goddess Dressing.
References[edit] Russian dressing. Russian dressing is a salad dressing invented in Nashua, New Hampshire, by James E. Colburn, likely in the 1910s.[1][2] (Colburn first named his experiment Russian mayonnaise, labels for which are today in the possession of collectors.) Typically piquant, it is today characteristically made of a blend of mayonnaise and ketchup complemented with such additional ingredients as horseradish, pimentos, chives and spices.[3][4] See also[edit] References[edit] External links[edit] Historical definitions and recipes for Russian dressing. Hummus. Etymology Hummus is an Arabic word (حمّص ḥummuṣ) meaning "chickpeas," and the complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna, which means "chickpeas with tahini".[2][3] Spellings of the word in English can be inconsistent.[4] "Hummus" is the standard spelling in American English, while "houmous" is common in British English.
Among other spellings are hummous, hommos, humos, hommus and hoummos. [citation needed] History Hummus Many cuisine-related sources describe hummus as an ancient food,[5][6][7] or connect it to famous historical figures such as Saladin.[8] Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in the region for millennia.[9][10] Nutritional information Serving methods Hummus ful (pronounced [ˈfuːl]) is topped with a paste made from fava beans boiled until soft and then crushed. Syria and Lebanon Hummus topped with whole chickpeas and olive oil. Israel Palestine and Jordan Packaged product United States Controversy. Salad cream. Brands[edit] In the United Kingdom, it has been produced by companies including H. J. Heinz Company and Crosse & Blackwell. Heinz Salad Cream was the first brand developed exclusively for the United Kingdom market.
When first created in the Harlesden (London) kitchens of Heinz in 1914 the preparation was done by hand. Salad cream is available in most supermarkets in Canada and Ireland, as well as in Australia, where its taste may closely resemble that of "mayonnaise" as it is produced in that country.[4] Salad cream was not readily available in the United States until the 21st century; however, with the large population of British expatriates, especially in the Northeast, it is becoming more common. References[edit] External links[edit] Caesar salad dressing. History[edit] Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s.[6] The earliest contemporary documentation of Caesar Salad is from a 1946 Los Angeles restaurant menu, twenty-two years after the 1924 origin stated by the Cardinis.[7] Hotel Caesar's on Avenida Revolución, c. 2000 Recipe[edit] In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.[6] Bottled Caesar dressings are now produced and marketed by many companies.
The trademark brands, "Cardini's", "Caesar Cardini's" and "The Original Caesar Dressing" are all claimed to date to February 1950, though they were only registered decades later,[9] and more than a dozen varieties of bottled Cardini's dressing are available today. Ingredients[edit] Variations[edit] There are limitless variations. Health concerns[edit] See also[edit] Italian dressing. Italian dressing is a vinaigrette-type salad dressing in United States and Canadian cuisine, consisting of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, usually sugar or corn syrup, and a blend of numerous herbs and spices including oregano, fennel, dill and salt. Onion and garlic can also be used to intensify the dressing’s flavor. It is often bought bottled, or prepared by mixing oil and vinegar with a packaged flavoring mix consisting of dehydrated vegetables and herbs. North American-style Italian dressing is not used in Italy, where salad is normally dressed with olive oil, vinegar, salt, and sometimes black pepper at the table, and not with a pre-mixed vinaigrette.
Italian dressing is also used as a marinade for meat, for stir-frys, and on sandwiches. The caloric content of Italian dressing varies widely.[1] A variety of Italian dressing, known as Creamy Italian, consists of the same ingredients, but with buttermilk or mayonnaise added to make it creamy. Louis dressing. Tahini. Thousand Island dressing. Thousand Island Dressing | Das beste. Extra virgin olive oil. Vinaigrette. Mayfair salad dressing. Mustard (condiment) Wafu dressing. Balsamico - Dressing | Italien Rezepte. Balsamico - Senf - Honig - Dressing.
Senf - Dressing. Zitronen - Senf - Dressing. Honig - Senf Dressing. Honigsenf - Dressing. Honig-Senf-Soße. Schrats Dressing für Blattsalate. Dressing joghurt Rezepte. Vinaigrette. 310 vinaigrette Rezept/e. Essig - Öl - Dressing. Essig und Öl - Essig – selbst gemacht. Essig und Öl - Öl – selbst gemacht. Essig und Öl - Die Ölkur - gut für Haut und Haare. How to … Vinaigrette | AlleKochen.com. Goccus. Pflanzenöl. Pflanzenöle. Rapsöl. Olivenöl. Sonnenblumenöl. Salatöl. Würzmittel. Essig.