Recipe: Two pub classic vinaigrette dressings

From The Kitchen
Written By Jonathan Kull

No matter the season, the salad options we have here at Boundary Bay are something we’ve grown pretty fond of.

Whether it be enjoying a Harvest Salad “add salmon” in the summer sunshine on the deck with live music drifting through the air, or a House Salad topped with Tofu and Thai Vinaigrette for that quick, downtown lunch break, the options and vibes each salad brings are endless.

To continue these good vibes in a year that, if we’re being honest, could really use an upgrade, we’ve decided to share the recipes for our two most popular salad dressings to date: The Blue Cheese Vinaigrette (more commonly known as the “Harvest Salad Dressing”) and our Thai Vinaigrette (a delicious dairy free-option!).

Between weekly DM’s on social media and the endless questioning about when we will be bringing back our salad dressing to-go bottles (we still don’t have an answer for you - eek!), we figured this blog could be just one more way to spread a little Boundary Bay holiday cheer this season.

From our kitchen to yours, enjoy a little taste of Boundary Bay At Home!

Blue Cheese Vinaigrette Dressing (a.k.a. Harvest Salad Dressing)

If you’ve ever dined at Boundary Bay, chances are you’ve tried out our Harvest Salad (pictured).

While there may always be a never ending argument surrounding whether the salad tastes better topped with hazelnuts versus walnuts (we see you, die-hard hazelnut fans!), there’s one thing we can all agree upon: we will never tire of that deliciously sweet and tangy Blue Cheese Vinaigrette dressing!

A plate holds a lively array of mixed greens, walnuts, sliced apples, bleu cheese and grapes. On the side of the plate there is a ramekin containing some bleu cheese salad dressing.jpg

Boundary Bay Harvest Salad Dressing Recipe

Yields: 2 quarts

Ingredients:

  • 2/3 cup chopped shallots

  • 10 oz bleu cheese, crumbled

  • 1.5 teaspoons sugar

  • 1.5 teaspoons black pepper

  • 1.5 tablespoons chopped garlic

  • 2.5 teaspoons salt

  • 2/3 cup dijon mustard

  • 2/3 cup apple cider vinegar

  • 3 tablespoons lemon juice

  • 5 cups canola oil

Directions:

1.) Combine all ingredients except oil slowly

2.) Add the oil to emulsify using immersion blender 

Thai Vinaigrette Dressing (a.k.a. Your Go-To Vegan Dressing!)

This dressing is for those looking for something a little less creamy, and whole lot more vegan. Our Thai Vinaigrette has become a fan favorite with its subtly balsamic taste, and is usually placed atop our House Salad (pictured).

A square plate sits on a wooden table. On the plate there is chopped lettuce, shredded carrots, sliced baby tomatoes, and an array of seeds. I the corner of the plate is a ramekin of dark Thai Vinaigrette dressing.jpg

Boundary Bay Thai Vinaigrette Dressing Recipe

Yields: 2 quarts

Ingredients:

  • 3/4 cup chopped garlic

  • 1/2 cup sambal

  • 1 cup rice wine vinegar

  • 1 cup balsamic

  • 1/2 cup agave nectar or honey

  • 3/4 cup sesame oil

  • 3 1/2 cups canola oil

Directions

1.) Combine all ingredients except for oils

2.) VERY slowly add the oils using an immersion blender to emulsify

Enjoy!

Jonathan Kull
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