Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Salad Dressing
New Posts  All Forums:Forum Nav:

Salad Dressing

post #1 of 19
3/28/10 at 10:54pm
Thread Starter 
What are your preferences when it comes to Salad Dressing?

For me I like to cheat and get a meaty salad and use the meat juices at Salad dressing. If I can't go do that I usually go Honey Mustard or some Asian inspired dressing or something citrus-y.

The best salad dressing I've ever had though was some banana vinaigrette at some Mongolian or Brazilian barbecue place.
Reply
Reply
post #2 of 19
3/28/10 at 10:57pm
Banyuls vinaigrette. 1:1 vinegar to oil. No lecithin or anything.
Reply
Reply
post #3 of 19
3/28/10 at 11:10pm
I hate Ranch and all creamy dressings. They are too powerful and too thick. I prefer just a little bit of dressing, a light vinaigrette is nice.
Reply
Reply
post #4 of 19
3/28/10 at 11:23pm
One part dijon, one part red wine vinegar, two parts walnut oil, two parts grapeseed oil, a handful of shallots, salt and pepper. Sometimes I substitute creme fraiche for the grapeseed oil, and add a little less mustard. The second is generally for particularly tender greens.
Reply
Reply
post #5 of 19
3/29/10 at 5:42am
Sea salt, fresh ground pepper, and olive oil are all you ever need.
Reply
Reply
post #6 of 19
3/29/10 at 3:39pm
interesting range of answers, from extremely tart (1 to 1, really kwilk?) to no acid at all. the classic is 3 parts oil to 1 part acid. i vary mine depending on what is being dressed. with really spicy greens, i might go more oil, with butter lettuces, i like more acid. and with crunchy lettuces like romaine, i like Ranch!
Reply
Reply
post #7 of 19
3/29/10 at 5:08pm
Quote:
Originally Posted by iammatt View Post
One part dijon, one part red wine vinegar, two parts walnut oil, two parts grapeseed oil, a handful of shallots, salt and pepper. Sometimes I substitute creme fraiche for the grapeseed oil, and add a little less mustard. The second is generally for particularly tender greens.

This is good, esp. shallots & mustard. I have to admit that I oftenjust go w/ olive oil. Also, (and I realize it prbably adds little in terms of flavor, and disappears right away on the greens), but I like to swirl in some finely chopped parsely....
Reply
Reply
post #8 of 19
3/29/10 at 5:50pm
Quote:
Originally Posted by foodguy View Post
interesting range of answers, from extremely tart (1 to 1, really kwilk?)
I love Banyuls
Most other vins I go 2:1 or 2.5:1. I just find 3:1 to not have enough acid for my tastes. But with Banyuls it's always 1:1.
Reply
Reply
post #9 of 19
3/29/10 at 5:56pm
call me lame, but I do love light fresh greens with some olive oil, Maldon salt, and a squeeze of lemon juice.
Reply
Reply
post #10 of 19
3/29/10 at 5:57pm
Quote:
Originally Posted by kwilkinson View Post
I love Banyuls
Most other vins I go 2:1 or 2.5:1. I just find 3:1 to not have enough acid for my tastes. But with Banyuls it's always 1:1.
No acid at all, or very little, makes no sense to me. It just won't taste right. When I hear "oh, it doesn't need vinegar" I think that somebody doesn't understand which tastes we feel in our mouthes. It actually does need it. It would be like not adding salt. I think it comes from a misunderstanding of the concept of good ingredients driving food. Sure, they do, but they need help as well. Generally, despite what I said above about ratios, I splash around what looks right, then taste to make sure it's ok. Almost always half flavored oil (walnut, hazelnut, olive) and half tasteless or creme fraiche.
Reply
Reply
post #11 of 19
3/29/10 at 6:13pm
Quote:
Originally Posted by gomestar View Post
call me lame, but I do love light fresh greens with some olive oil, Maldon salt, and a squeeze of lemon juice.

exactly the way i dress about 90% of my salads.
Reply
Reply
post #12 of 19
3/29/10 at 6:16pm
Quote:
Originally Posted by harvey_birdman View Post
They are too powerful and too thick.
THAT'S WHAT SHE SAID...
Reply
Reply
post #13 of 19
3/29/10 at 6:18pm
Quote:
Originally Posted by foodguy View Post
exactly the way i dress about 90% of my salads.

Reply
Reply
post #14 of 19
3/30/10 at 12:20am
Olive oil, balsamic vinegar, oregano, salt, pepper.
Reply
Reply
post #15 of 19
3/30/10 at 12:25am
Quote:
Originally Posted by iammatt View Post
No acid at all, or very little, makes no sense to me. It just won't taste right. When I hear "oh, it doesn't need vinegar" I think that somebody doesn't understand which tastes we feel in our mouthes. It actually does need it. It would be like not adding salt. I think it comes from a misunderstanding of the concept of good ingredients driving food. Sure, they do, but they need help as well.
Stuff like this is why I like you so much.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Salad Dressing