Salads on Bruce loves to cook

Caesar dressing

Thu, 18 Jun 2026 00:00:00 +0000

This is an emulsified dressing that’s commonly used in local Greek restaurants. It may not be authentic, but it hits all of the notes of the classic table-side service.

Mechanic

This is a blended emulsion: the egg white and Dijon suspend the olive oil. Drizzle the oil slowly with the blender running so it incorporates rather than pools. The 2 tablespoons of sugar is not a mistake. It’s the family version, rounding out the anchovy and lemon without making the dressing noticeably sweet.

Classic French dressing

Thu, 18 Jun 2026 00:00:00 +0000

French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.

Autumn glow salad with lemon dressing

Mon, 08 Jun 2026 00:00:00 +0000

This is a fresh and delicious autumn salad.

On a women’s retreat in 2019, there was a private chef that cooked for the retreat for the entire weekend. They were a vegan chef who supports local, and they made this dish for one of our lunches. Everyone at the retreat absolutely loved it and Erika kindly shared the recipe she used with all the attendees. They noted that she added more lemon to the dressing, and also puts a bunch of herbs on the veggies as they’re roasting.

Grandma’s potato salad

Mon, 08 Jun 2026 00:00:00 +0000

Our family tater salad recipe. I mean, it’s not a salad per se, but it’s a classic. Add fried chicken and it’s a picnic!

Ingredients

9 cups red potatoes (1 small bag)
½ onion, diced
½ cup celery, diced
¼ cup green relish
3 hard-boiled eggs (but not too hard, that’s cruel), chopped
1 clove garlic, minced
¾ cup sour cream
⅓ cup mayonnaise (Hellmann’s, please)
2 tbsp parsley
1 tsp dry mustard
¾ tbsp salt, or to taste
¼ tsp black pepper, or to taste

Method

Cut the potatoes into bite-size pieces. Boil them in well-salted water until a knife slides in and out easily, about 8 minutes. Drain and let them cool.

Greek Islands' creamy Greek dressing

Mon, 08 Jun 2026 00:00:00 +0000

Our version of the house dressing at Greek Islands, the one on every side salad. Shaken, it’s a bright, garlicky vinaigrette. Whisked into an egg yolk, it turns creamy like the restaurant’s.

Gurkensalat (German cucumber salad)

Mon, 08 Jun 2026 00:00:00 +0000

My Mom (Joanne Rempel) made this salad a lot in my youth and it holds nostalgic memories! I had not had it in years and in my early 40s had a strong craving for it. I found a recipe online and made it for something different. It took me back to my childhood and I still enjoy it as much as I did as a kid!

Simple chunky salad dressing

Mon, 08 Jun 2026 00:00:00 +0000

This is a fridge-magnet recipe that is perfect to mop up old herbs and sour cream. We often have it over a chunky combination of sliced cabbage, broccoli, carrots, and celery.

Simple green goddess dressing

Mon, 08 Jun 2026 00:00:00 +0000

I saw a simpler version of green goddess dressing on a wedge salad in Atlanta. It was bright, garlic-forward, and herbal (but not emulsified). This is my version of it.

T’s broccoli salad

Mon, 08 Jun 2026 00:00:00 +0000

What’s to say? This is a broccoli salad that has bacon. It’s a sweet and savoury salad that is more filling than most.

Dressing

1 cup mayonnaise (Hellmann’s or fresh)
½ cup white sugar or maple syrup
1 tsp white vinegar (or apple cider vinegar)

Whisk the dressing ingredients together. You’re way cooler if you use one of those tiny whisks.

Avocado salad dressing

Tue, 24 Mar 2026 00:00:00 +0000

This is a fresh, quick, and tasty salad dressing. I make this a few times a month.

Ingredients

50 g ripe avocado (about half)
50 g fresh lemon or lime juice
50 g extra virgin olive oil
30 ml maple syrup
15 g fresh ginger, grated
2 g (½ teaspoon) garlic powder
2 g salt
Black pepper, to taste
1 g MSG
A big pinch of dried thyme
15 ml chicken stock, drippings, or water (optional)

Method

Blend or whisk all the ingredients until just smooth; don’t overblend. Taste and adjust salt and acid.

Asian slaw dressing

Mon, 01 Apr 2024 00:00:00 +0000

This is my approximation of an Asian slaw dressing, based on pantry ingredients. It’s a great base for a slaw or chunky salad.

Mechanic

A weight-based emulsified dressing at 2:1 oil to acid. The Dijon acts as both flavour and emulsifier; the sesame oil is for aroma, not bulk.