I always wing mine and some are great and others not so much. I usually like vinaigrettes. I avoid dairy. In any case, I can never remember how I made my good ones. This 'cook by taste' does not always serve me well. Time for a recipe. Links or recipes to your personal favorites much appreciated. thx.
For a family sized salad, we dress with the juice of 2 lemons, 2 cloves of crushed garlic, 1 tablespoon of dried mint and a teaspoon each of salt and pepper. Top with a generous amount of olive oil mix and serve.
works great as a marinade too.
best,
fange3d B.
My mother does a really basic vinagrette--2x olive oil per 1 unit red wine vinegar (so, 1/2 c oil for 1/4 c vinegar), a teaspoon of Grey Poupon Dijon mustard, some salt and pepper, mix it together. You can add whatever dried herbs you wish; for example, when I'm making a coleslaw, I add a teaspoon or two of caraway seed and let it sit for a while so the flavor soaks in. You can vary the proportions of oil and vinegar if you wish.
Updated
My mother does a really basic vinagrette--2x olive oil per 1 unit red wine vinegar (so, 1/2 c oil for 1/4 c vinegar), a teaspoon of Grey Poupon Dijon mustard, some salt and pepper, mix it together. You can add whatever dried herbs you wish; for example, when I'm making a coleslaw, I add a teaspoon or two of caraway seed and let it sit for a while so the flavor soaks in. You can vary the proportions of oil and vinegar if you wish.
These are my two favorites:
olive oil, balsamic vinegar, a little dijon mustard, a little honey, salt, pepper
and
half sesame oil, half olive oil, lime juice, fresh ginger, soy sauce, a little brown sugar
or if I'm in a rush just olive oil, fresh lemon juice, salt and pepper is always nice.
Vinegar
Olive oil
some minced garlic and some Italian seasoning makes a great and easy salad dressing.
this is from a restaurant where i used to work. got raves there, and gets raves from everybody who tries it at my house.
get one of the good seasons cruets with the handy-dandy guide lines. fill to the first line with a combo of apple cider vinegar and your favorite balsamic. i switch up the balsamics and the proportions to keep it fun. the next line says W for water, but put in a fruit juice instead. i use prune juice most of the time, but switch that up too. the restaurant added a little sugar at this point, but i've stopped doing that and still get raves. add a packet of italian dressing mix (i also switch this up with different flavor packets- you can also make your own but i'm lazy). top off with a really, really good olive oil. don't stint on your olive oil.
you will be worshipped like a goddess.
:) khairete
S.
olive oil and red wine vinegar
Take any vinagarette and add pepperocini juice from jar of pepperocinis. So yummy!!
I use the Vinagrette recipe on my Pampered chef thingamajig (there are others printed on it as well).
This is it. I don't add onion powder.
http://www.food.com/recipe/pampered-chef-vinaigrette-104459
1/4 cup balsamic,
1/2 cup olive oil
2 T honey
Salt and pepper to taste.
Mine will keep for a few weeks in a squeeze bottle in the frig.
