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Nothing too vinegary.
Had a good honey ginger one last night ,nice and sticky.
Please share yours.
DAMNIT I came here to make the salad dressing joke and was too slow
Joke?
DAMNIT I came here to make the salad dressing joke and was too slow
Joke?
Why did the tomato blush? Because he saw the salad dressing.
Joke?
Exactly!!
Oh and some of this for added loveliness
... typed while eating a cajun chicken salad.... with salad cream and mustard!
Dressing is a classic "taste and adjust" thing rather than giving a proper recipe, but basics for me would be;
Olive Oil
Red Wine / White Wine / Cider Vinegar / maybe Lemon Juice - roughly 2:1 oil:vinegar
Sugar / Honey
Mustard(s) (not just for flavour- also helps the emulsion)
(Optional extras include; chopped shallots / tabasco or other hot sauce / capers)
I also love a Thai style dressing;
Tons of fish sauce
Tons of Lime juice
Bit of sesame oil
Crushed garlic
Fresh chillis (birds eye usually)
Chopped/grated ginger
70/30 olive oil /balsamic
Pinch of salt & pepper
Dollop of sweet mustard
another good couple are
1 anchovy fillet, one glove galic, mash them in a pestle and mortar lemon juice, olive or ideally rapeseed oil.
Gives you great breath and tastes amazing!
sesame oil, rice vinegar, rapeseed oil, pinch of sugar. moreish, like crack
Olive oil, lemon juice, English mustard, basil, nice.
My basic one is simply olive oil, balsamic vinegar, salt, pepper. Add stuff as necessary..
(decent) balsamic is all that's needed IMO. You can add oil, salt/pepper etc but if the salad ingredients are good quality & fresh they're not needed. The trouble is with most supermarket veg (especially the stuff sold in "salad bags") is that it doesn't taste of anything which is why you need all the complicated salad dressings, etc. Also bear in mind that any "sticky" dressing is going to be mainly sugar.
Came here just to write what IdleJon wrote
I don't have it on me so I will try to remember to write it down tonight, but my wife was given a really nice oriental dressing recipe that has mirin, lemon juice and balsamic (IIRC) in it.
one glove galic
Frenchman with a cold hand?
Frenchman with a cold hand?
Or just one hand?
Or French Dressing minus one glove?
Why did the tomato blush? Because he saw the salad dressing.
Why did the tomato joke blush?
Because it saw the salad dressing joke coming.
Crushed garlic, olive oil, grainy mustard, salt, black pepper.
I've always got anchovies so HYD's recommendation I shall act on. When the Mrs is away for a few days, I love a massive overdose of crushed garlic, gives the body and soul an Italian tune up (with the commensurate whining exhaust).
Putoline. Just chuck the salad in the fryer with a it.
You can add oil, salt/pepper etc but if the salad ingredients are good quality & fresh they’re not needed
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I like a tahini dressing.
Basically just a couple of spoons of tahini, crushed garlic, lemon juice, salt, pepper. Mix together, add a bit of water to get the right consistency.
Ground red pepper, peanuts, rough hewn caocao, chia seeds, grated orange peel, salted rain water, and a zazzle of sea grapes.
Frenchman with a cold hand?
lolz, despite my terrible spelling it's a really good dressing 🙂
I follow the old french adage
“Four persons are wanted to make a salad. A spendthrift for oil, a miser for vinegar, a counselor for salt and a madman to stir it all up.”
What HYD said.
1 anchovy fillet, one glove galic, mash them in a pestle and mortar lemon juice, olive or ideally rapeseed oil.
Plus a teaspoon of Dijon moûtard
Not a recipe, but I discovered pesto mayonnaise in Sainsburys last night. It's amazing! Had it in a chicken salad wrap. I could have happiy squirted it directly in to my mouth.
Turns out that the only thing to make a Pizza H*t ‘all you can eat’ lunch remotely palatable is the handy bucket of ranch dressing provided at the end of the salad counter. I wondered why it was the only dressing that disappeared so fast.
Anyway, ranch dressing is so good that I refuse to make or buy it because I will drink it from the container and/or make pizza in order to use as edible ‘ladle-to-mouth’ ranch-delivery utensil.
Here's ours:
1 tablespoon mirin
1 1/2 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon caster sugar
1 tablespoon olive oil