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The Kitchn recipe producer Jan Valdez says a whole sweet onion is the unexpected, inexpensive ingredient in a dressing adapted from Sheldon Simeon’s cookbook. Valdez reports that blending it with oil, vinegar, mustard and seasonings makes a creamy-textured, sweet-tangy dressing; the recipe’s results are her cooking assessment, not a comparative test.
The Kitchn recipe producer Jan Valdez has highlighted a whole sweet onion as the inexpensive, unexpected ingredient in a homemade salad dressing adapted from Sheldon Simeon’s cookbook, saying it helps create a creamy texture and sweet-tangy flavor when blended with the other ingredients. Her account, published by The Kitchn, describes her own experience making the recipe rather than a controlled comparison with bottled dressings.
Valdez said the recipe in Cook Real Hawai’i caught her attention because it called for an entire onion rather than the minced shallot or small amount of garlic she had used in dressings before. She tried the dressing and reported that the onion blended into the mixture. The source names Maui, Walla Walla or Vidalia onions as suitable sweet onion varieties.
In Valdez’s description, the onion helps bring the oil and vinegar together and gives the dressing a creamy texture without mayonnaise or yogurt. Apple cider vinegar, granulated sugar and Dijon mustard contribute the sweet-and-tangy balance, while celery salt supplies a savory note. The source does not provide measurements in the supplied material, so readers would need the linked recipe for quantities and preparation instructions.
Valdez says she used olive oil instead of the recipe’s neutral oil and liked the result. She also suggests experimenting with different mustards or replacing some of the sugar with honey or maple syrup. Her serving ideas include kale and apple salad, Cobb salad, spinach with tart apples and walnuts, cabbage slaw, roasted vegetables and grain bowls. These are her recommendations, not reported results from a formal taste test.
A Whole Onion Changes the Dressing
The report offers a practical idea for home cooks seeking a dressing they can make from pantry staples: use a blended onion not only for flavor but also to help give the mixture body. If Valdez’s observation holds in a home kitchen, this could make a dressing feel creamy without adding dairy or mayonnaise. That is a description of the recipe’s texture, not evidence that it is lower in calories or otherwise healthier.
The suggestion also gives cooks room to adjust the result. The source points to oil, mustard and sweetener swaps, while listing several ways to use the dressing beyond leafy salads. Readers should treat the flavor judgments as Valdez’s personal assessment; the article does not compare the recipe with commercial products or establish that it is the most delicious option for everyone.
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From Simeon’s Cookbook to The Kitchn
Valdez’s report began with a recipe she encountered in Sheldon Simeon’s Cook Real Hawai’i. She writes that the cookbook was already on her shelf and that she had previously made other recipes from it, including kamaboko dip and one-pot chicken hekka. The whole-onion dressing stood out because it differed from her usual approach to vinaigrettes.
The Kitchn identifies Valdez as an associate recipe producer who writes and updates recipes and recipe roundups. Her biography says she has 10 years of experience in research-and-development test kitchens, recipe testing and food publishing. The supplied report does not say that this particular dressing was tested by a wider panel or independently evaluated.
““It calls for something I’ve never used in a dressing: a whole onion.””
— Jan Valdez, The Kitchn associate recipe producer
Recipe Results May Vary
The supplied source text does not include the ingredient quantities, blending method, yield or storage instructions, and it does not state how long the dressing keeps. It also does not provide nutrition information or a side-by-side comparison with bottled dressing. Valdez’s assessment is based on her own preparation, so the texture and flavor may vary with onion size, oil choice and ingredient proportions.
The headline’s description of the dressing as the “most delicious” reflects a subjective food recommendation, not an independently established ranking. The source also does not provide a price comparison or a cost per serving to quantify how inexpensive the ingredient or finished dressing is.
Find the Full Recipe Details
Readers who want to make the dressing can consult the full recipe linked in The Kitchn report for ingredient quantities and preparation steps. The supplied material does not announce a follow-up test, publication or other next milestone. Anyone making it should follow the complete recipe’s instructions for preparation and storage; those details are not present in the source excerpt.
Key Questions
What is the inexpensive ingredient featured in the dressing?
It is a whole sweet onion. The Kitchn report names Maui, Walla Walla and Vidalia onions as options.
What does the onion do in the dressing?
Valdez says the blended onion helps the oil and vinegar come together and gives the dressing a creamy texture without mayonnaise or yogurt. That description comes from her personal cooking experience.
What other ingredients are mentioned?
The report mentions apple cider vinegar, granulated sugar, Dijon mustard, celery salt and oil. It says Valdez used olive oil, though the recipe calls for a neutral oil.
What can the dressing be served with?
Valdez suggests kale and apple salad, Cobb salad, spinach with tart apples and walnuts, cabbage slaw, roasted vegetables and grain bowls.
Does the report say how long the dressing can be stored?
No. The supplied source material does not include storage guidance or a shelf life. Consult the full recipe for handling instructions.
Source: thekitchn.com
