Salad Dressing: Home Cooking Dish of the Month for July 2014
- L.Nightshade Jul 1, 2014 11:38 AM
Salad Dressing narrowly won dish of the month!
You can read the voting thread here:
And the nomination thread here:
You can also view all of the prior Dishes of the Month, and contribute to them at any time, here:
This month we'll be making salad dressings, and the field is wide open: savory, sweet, spicy, cheesy, whatever you like! Get out your old family favorites, try a new recipe, or just invent something. Photographs are always welcome, and if your container of dressing doesn't seem picturesque, please share a photo of the salad upon which it was served!
If you haven't played along with us before, please jump right in, share a dressing or ask a question. Everyone is welcome.
It's OK to share links to online recipes, but as always, please remember that if you are reporting on a recipe, please paraphrase if it is not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Are you asking or sharing definitions? What is your definition of salad dressing?
For the purpose of this thread, I think any liquid, or semi-liquid, that you put on a salad and call a dressing, will be a salad dressing! (But if someone's favorite dressing gets shaken onto a salad in powder or chunk form, I'm not going to object!)
I'll begin very simply here. Sometimes when we have some nice baby greens and it's a weeknight, we'll just throw them into a bowl, then squeeze a fresh lemon over them, drizzle over some olive oil, then finish with salt and freshly ground pepper and top with walnuts.
It's quick, it's easy, and it's lovely. It dresses the naked salad, but it's not exactly salad dressing - !
Funny, it must be a fine line! Mine is virgin, the label says it melts at 76º. It's about 76º (24-25C) in my kitchen right now, and it's completely solid. Of course if I touch it, it melts. I love the idea of coconut oil in a salad, but I'm not going to wish for my kitchen to get any hotter!
For lunch today, I had homemade vegetable soup with frankfurters plus a salad made with watercress,cucumber, mini peppers, roma tomato,basil and spring onion.
The dressing included balsamic vinegar,garlic powder, s/p and evoo. I didn't measure anything.
The evoo was a gift from my son from Fairway when he visited me in Florida
unfiltered evoo gata-hurdes extremadura
the fresh market balsamic vinegar of modena
What are your favorite evoo, and balsamic vinegars?
do they make a difference?
3 T. mild olive oil
1 T. hazelnut oil
1 T. sherry vinegar
1/2 oz. crumbled blue cheese (I like gorgonzola d.l.)
S & P
I like to mix this up several hours ahead, so that the cheese dissolves into the dressing.