Alternate Acids in Salad Dressings
So, my sister taught me the trick of using the water from a can of corn instead of vinegar and most of the oil when I want a very light salad dressing. It's great. I also love to use tangerine, orange, grapefruit, and other fruit juices/purees instead of various vinegars now and then.
For instance, the other day I imitated a restaurant salad that I enjoyed: I made a salad of kelp noodles, thinly shredded red lettuce, slivered pea pods, scallions, cucumber matchsticks and sunflower sprouts. I topped it with the juice of a blood orange, some rice vinegar, some sesame oil, some chili oil, and some mashed up mango. It was so good, and I know that it was the dressing that did the trick. The orange and mango flavors with the chili and sesame... oh how good it was!
So, are there other juices, essences, flavors that y'all use to have a little variety in your salads? I'm dying to know!
This is a total coincidence, because I just posted about fish sauce, but....fish sauce, while not an acid, is great in a light salad.
If I have leftover ears of corn, I make a salad with black beans, corn, red onions and cilantro. For the dressing, I use the juice from fresh limes, cumin, S/P and some olive oil.
What I have used for acid in salad dressings includes:
1) caper juice (the liquid from a jar of capers)
2) olive juice
3) lemon juice
4) picante sauce from a can of Goya pulpo (octopus)
One of our favorite salads includes olives, capers, diced tomatoes, diced boiled potatoes, octopus and arugula, tossed in olive oil and (one of the above) with a shared Portuguese roll (served with a razor sharp German Riesling).