Thursday, October 26, 2006

Making your own salad dressing Part II

Yet another NYTimes article on Salad, The Well-Dressed Salad Wears Only Homemade by Mark Bittman, has me thinking about Laura's salad making skills. Maybe one day I'll be able to master the art of making my own dressing too (as long as I continue reading the daily headlines via email and practicing).

Here's his recipe: "The simplest dressing, vinaigrette, is this: around three parts oil to one part vinegar or lemon juice, salt and pepper, and maybe some added flavor. This may be an herb (a pinch of dried tarragon is good, fresh chives better) or a condiment (Dijon mustard is classic, and a splash of soy sauce is amazing). There might be a bit of onion, garlic (easy on this), scallion or shallot. Combine them with a fork for a “broken” dressing, or with a whisk or a blender for a lovely, creamy emulsion. Presto."

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