recipe guide

Chicagoan Lauren Romanoff is an

ambitious chef with an impressive

background of global cuisine. She

has an undergraduate degree

from The Ohio State University,

and received her master’s from

Kendall College in Culinary Arts.

While in school she worked in local

farmers’ markets establishing

relationships with local chefs and

farmers. She quickly became an

active participant in the natural

and raw food movements. Lauren

has continued to apply these skills

and values throughout her culinary

adventures, working in Barcelona,

California, and New York. She

is now a full-time private chef in

Chicago and in the process of

writing her own cookbook.

zing

anyt

hing

.com

Homemade salad dressings have

never been easier with the Salad

Zinger! Just a few basic ingredients

can create a wide array of healthy

and delicious dressings, perfect for

everyday. And with no limit to the

possibilities, a few exotic ingredients

or inventive combinations can

produce show-stopping dressings

that will have your guests clamoring

for the recipes.

All recipes are compliments

of Chef Lauren Romanoff.

Additional classic recipes can be

found at zinganything/recipe.

lemon mint flavored oil • fresh mint leaves – 1/4 cup • lemon – 1 lemon (peeled, then quartered) • olive oil – 1/2 cup • salt – pinch

chef suggestion: Wonderful over red cherry and yellow tear drop tomatoes especially when paired with a seared whitefish.

orange vinaigrette • orange –4 chunks, peeled • red onion – small chunk • garlic – 2 cloves • fresh parsley • honey – 1 tbsp • red wine vinegar – 1/8 cup plus 2 tbsp • olive oil – 1/2 cup • salt and pepper

chef suggestion: Serve over salad greens with sliced granny smith apples, walnuts, blue cheese, homemade bread crumbs,and blackened grilled chicken.

raspberry vinaigrette • raspberries – 8 raspberries • fresh mint leaves – about 5 • lemon – 1 small chunk, peeled • dried oregano • honey or raw sugar – 1 tsp • raspberry wine vinegar (or rice vinegar) – 1/8 cup • olive oil – 1/2 cup • a spoonful of dijon mustard (optional) • salt and pepper

chef suggestion: Serve over beets (preferably Chioggia beets), thinly sliced scallions, orange zest, and mint.

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basil-citrus vinaigrette • fresh basil – 1/8 cup • blood orange – 4 large slices, peeled • lemon – 1 thin slice with rind on • agave nectar – 1 tbsp • olive oil – 1/2 cup • white wine vinegar – 1 tsp • white balsamic – 1/8 cup • salt –pinch

chef suggestion: This dressing is great overa garbanzo bean salad with vidalia onions& porcini mushrooms. + also great over Halibut

citrus medley vinaigrette • grapefruit - 3 wedges, peeled • orange - 3 wedges, peeled • lime juice - 1 thin slice • lemon juice - 1 1/2 tbsp • white balsamic - 4 tbsp • olive oil - 8 tbsp • grated Romano cheese - 2 tbsp • 2 pink peppercorns • salt to taste

chef suggestion: Serve over arugula, juicy oranges, thinly sliced red onions, and grilled salmon.

cilantro ginger lime vinaigrette • garlic – 3 cloves • fresh ginger – 2 tbsp (chop before adding to Zinger) • jalepeno – 1/2 pepper (deseed for less spice) • cilantro – 3 tbsp • lime – 1/2 of a lime (peeled, then cubed) • sesame oil – 1 tbsp • soy sauce – 1 tbsp • olive oil – 1/2 cup • rice vinegar – 1/8 cup

chef suggestion: To create a fantastic Asian slaw, drizzle over shredded napa cabbage and slivered almonds.

cucumber vinaigrette • cucumber – 2 small chunks • fresh chives – 2 tbsp • fresh parsley – 2 tbsp • plain yogurt – 1/2 tbsp • shallots – 1 (small) • dijon – 1 tsp • honey – 1 tsp • olive oil – 1/2 cup • red wine vinegar – 1/8 cup

chef suggestion: Delicious over beefsteaktomato salad with fresh caper berries and feta.

greek dressing • fresh basil – 2 tbsp • fresh oregano – 2 tbsp • garlic – 4 cloves • dijon – 2 1/2 tbsp • olive oil – 1/2 cup • red wine vinegar – 1/4 cup • salt – pinch

chef suggestion: Great with a classictomato, cucumber, and red onion salad. + olives are optional but a delicious addition.

caesar • fresh oregano – 1 tbsp • anchovy filets – 3 filets • garlic – 4 cloves • olive oil – 1/2 cup • dijon – 2 tbsp • lemon – 3 small cubes with rind • white vinegar – 1 tbsp

chef suggestion: Serve with romainelettuce, homemade sourdough croutons,and shaved parmesan.

pear vinaigrette • fully ripe pear – 3/4 cubed • garlic – 2 cloves • black peppercorns – 5 whole • dijon – 2 tsp • fresh rosemary – 1 tbsp • olive oil – 1/2 cup • balsamic vinegar – 1/8 cup • white wine vinegar – 2 tbsp

chef suggestion: Delicious over a roasted beet salad with gorgonzola cheese and candied walnuts.

dijon dill vinaigrette • olive oil – 1/2 cup • red wine vinegar – 1/8 cup • dijon – 1 tsp • honey – 1 tsp • garlic – 2 cloves • fresh dill – 2 tbsp • salt to taste

chef suggestion: Drizzle over salad greens, cucumbers, halved cherry tomatoes,sweet onion, peeled sliced oranges,and grilled salmon.

special Instructions: • Infusions should steep until desired flavor is reached. Steep dressings for at least 30 minutes. Allow oil and vinegar infusions to steep overnight.

• All solid ingredients should be added to the grinder cup. Liquids, including mustard and yogurt, should be added to the top portion.

• For more flavor, extra ingredients like grated cheese or chili peppers can be added to the liquid portion.

• All herbs listed in the recipes are fresh herbs unless otherwise specified.