CH Runners
Not Running => Food => Topic started by: Natasha on June 02, 2018, 03:57:12 PM
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Does anybody want to share what they do for salad dressing? I keep trying but somehow can’t get it to taste as good as restaurant quality. They are either too tart or too greasy, too thin, or flavorless. And I like most types of dressing, except for Russian.
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Most of the time, I just use an emulsion of olive oil and vinegar. Fresh lemon or lime juice is a good sub for the vinegar, and I actually prefer that when it's available for squeezing. Plus salt, pepper, and maybe other herbs and spices according to what you like. It's not for everyone, but my current fav is a dash or two of the Jamaican Jerk Seasoning from The Spice House.
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Most of the time, I just use an emulsion of olive oil and vinegar. Fresh lemon or lime juice is a good sub for the vinegar, and I actually prefer that when it's available for squeezing. Plus salt, pepper, and maybe other herbs and spices according to what you like. It's not for everyone, but my current fav is a dash or two of the Jamaican Jerk Seasoning from The Spice House.
That’s pretty much what I did. Olive oil, juice from one lime, a little mustard and a little honey, and salt to taste. I just can’t get the proportions right. Oh, and I added a little vinegar because I thought it needed it.
I’ve tried. I can make a decent mayonnaise. But salad dressings, especially vinaigrettes, usually aren’t quite right.
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I like the dressing from this lentil salad:
https://cookieandkate.com/2014/lemony-lentil-and-chickpea-salad-with-radish-and-herbs/
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I like the dressing from this lentil salad:
https://cookieandkate.com/2014/lemony-lentil-and-chickpea-salad-with-radish-and-herbs/
Thanks! I just made it and it’s similar to what I tried before but much better. Its a better oil/acid ratio. And I wasn’t using enough flavorings.
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The typical ratio is 3x oil to acid. But, I like my dressings with more bite so I usually cut the oil in half. I think cracked black pepper, kosher salt, and shallots and maybe garlic at a lot to dressings. Salt is an important balance to the bite of vinegar. Then add your oil (I usually use a really good olive oil that I reserve just for dressing) and your acid (I tend to like red wine vin, lemon, dijon & lemon, or balsamic). A little dijon will help things emulsify-- at least temporarily.
I use something like this as my go-to. I never use honey. Tarragon is a nice addition. https://www.bonappetit.com/recipe/creamy-lemon-mustard-vinaigrette (https://www.bonappetit.com/recipe/creamy-lemon-mustard-vinaigrette)
This is a good spicy lime dressing for mexicanish salads. https://www.epicurious.com/recipes/food/views/mexican-chopped-salad-with-honey-lime-dressing-230154 (https://www.epicurious.com/recipes/food/views/mexican-chopped-salad-with-honey-lime-dressing-230154)
Here is a good basic red wine vin. I will add oregano, garlic, & maybe squeeze in half a lemon. https://www.epicurious.com/recipes/food/views/red-wine-vinaigrette-106752 (https://www.epicurious.com/recipes/food/views/red-wine-vinaigrette-106752)