Three Salad Dressings

I can tell summer is here because I’m making a lot of salads now. The secret to good salad dressing is enough salt–don’t use too little or your dressing will be flat.
Here are three dressings I whipped up this week. Nothing was measured carefully when I made these, so adjust to your liking. These recipes make enough salad dressing for 2-4 people, depending on how much dressing you use.
Umeboshi-Garlic Dressing
1/4 carrot
1 clove roasted garlic
1 soft umeboshi (Japanese pickled plum)
olive oil
white wine vinegar
salt
pepper
Press the garlic and ume through a garlic press. Grate the carrot very fine. Add olive oil and vinegar in your preferred ratio. Season with salt and pepper.
Creamy Ginger Dressing
fresh ginger
3-4 Tbsp mayonnaise
1/2 tsp soy sauce
milk
Finely grate about 2 cm fresh ginger root. Mix together with mayonnaise and soy sauce. Thin with milk to dressing consistency.
Green Lemon Dressing
1 lemon
2 stems parsley
1 clove roasted garlic
1/2 tsp capers
olive oil
salt
pepper
Juice the lemon, removing seeds. Mince the parsley. Run the roasted garlic and capers through a garlic press. Mix together with olive oil to your liking and season with salt and pepper. This was especially nice on a salad with smoked salmon in it.