What's your favorite salad dressing (homemade)?
- linguafood Nov 23, 2007 02:21 PM
Hi hounds. I saw a similar posting for favorite soup recipes, and figured I'd get many interesting responses....
I always make dressings/vinaigrettes from scratch, and am thus always looking for new ideas. I have a variety of oils, such as olive (d'uh), lemon, walnut, roasted peanut, and roasted almond; I also have a bunch of different vinegars: white wine, red wine, white balsamic, regular balsamic, sherry, malt.... and a couple of different mustards.
What is YOUR favorite dressing?
I keep on posting this one for Miso Vinaigrette from Epicurious when folks ask this question... I always double the fresh ginger,,,as an alternative to this, I usually just use crushed fresh garlic, extra virgin olive oil whisked together with either 1. fresh lemon juice OR 2. balsamic vinegar...the bottled stuff just has WAY too much sodium!
This is not fancy, but I DO love it. The basic components are lime juice (a little white wine vinegar to stretch it if things are getting too tart for taste), salt & pepper, LOTS of cumin, garlic, LOTS of cilantro, extra-virgin olive oil. It ain't much, but it always makes me wish the salad were bigger.
One of my faves, too - esp. with mint and/or cilantro. Makes a simple tomato-cucumber salad sing.
I really like curry dressing, too. I make it with plain yogurt, curry powder, lemon or lime juice, salt, and a little honey. (A quick variation: sub wasabi for curry, rice vinergar for lemon, stir in a little soy sauce.)
JUst a simple italian ma taught me,and made the salad first,and then put the spices on top and the oil , etc and mixed it by hand. blk pepper, garlic powder, basil, oregano, pinch sugar, olive oil, red wine vinegar, and a small splash of balsamic. I get a lot of compliments on it.
I use a Tsp of Bertmans mustard and then add equal parts of extra virgin olive oil and either homemade red wine or cider vinegar, plus my own spice mix.
I bought a small jar of Penzeys vinaigrette spice mix, but it has sugar and too much salt.
Did anyone notice that commercial vinaigrette has HFCS in it? I know that HFCS is cheap but why does everything need to be sweetened?
(Fights the urge to go O-T and rant about HFCS)
I also like Dijon and vinegar mixed together, very nice with finely chopped shallot or crushed garlic, too.
I am SO with you on the HFCS...they put it in breads, even stewed tomatoes...I recently bought a can of Publix brand stewed tomatoes and then e-mailed Del Monte to say "I could have bought YOUR brand but didn't because you add HFCS...why are you putting bad ingredients in your products? I refuse to purchase products that contain HFCS and I'm telling you so." They e-mailed me back some corporate bull-honkey reply like: "At Del Monte, we use only the finest quality ingredient for our customers." Sickening--what liars.