I usually just go very basic and just dress my salad accordingly: Olive Oil Salt Pepper White vinegar If I'm feeling frisky, I might put into a a shaker: Honey Mustard Salt Pepper Olive Oil...
I usually just go very basic and just dress my salad accordingly:
Olive Oil
Salt
Pepper
White vinegar
If I'm feeling frisky, I might put into a a shaker:
Honey
Mustard
Salt
Pepper
Olive Oil
Vinegar
Sometimes if I'm making a "Southwest" dressing, I'll do in a shaker:
My standard is similar to your second, but with lemon as the acid: Lemon juice Grain mustard, or honey mustard (preferably Maelle) Olive oil Pepper, maybe some fresh thyme if I'm feeling fancy
My standard is similar to your second, but with lemon as the acid:
Lemon juice
Grain mustard, or honey mustard (preferably Maelle)
Olive oil
Pepper, maybe some fresh thyme if I'm feeling fancy
Oddly specific question. I used to be a huge fan of champagne vinegar and EVOO. I still think that's, like, the best move. But for years now I've been on a plant chik'n strips Caesar salad kick:...
Oddly specific question. I used to be a huge fan of champagne vinegar and EVOO. I still think that's, like, the best move.
But for years now I've been on a plant chik'n strips Caesar salad kick:
most of one head of romaine
market basket Caesar salad croutons
morningstar farms chikin strips
an avocado oil Caesar salad dressing in a glass bottle
I eat it so frequently I can make it at 12:56 before a 1pm meeting if I won't be on camera. Granted, induction cooktop helps.
Acknowledging that I haven't answered your question, it's a Brianna's brand here in the Northeast US. The focus was exclusively on ensuring I wasn't buying plastic. Hard to find!
I've never been good at being plant based. But this is a recipe where the plant based substitute is legitimately more enjoyable than the meat original. I do wish there was less sodium. But what can you do.
The dressing from this salad recipe. It's tasty, easy to make in a mason jar just by shaking, and makes a good amount. As a technical note, the mustard helps it emulsify; it mixes, and stays...
The dressing from this salad recipe. It's tasty, easy to make in a mason jar just by shaking, and makes a good amount. As a technical note, the mustard helps it emulsify; it mixes, and stays mixed, a lot better than a simple oil-and-vinegar dressing.
Vegan so mine may be a little "weird". The most basic I make, when I'm out of thousand island: Sweet Baby Ray's BBQ sauce mixed with vegan mayo. I also put in rather a lot of nutritional yeast for...
Vegan so mine may be a little "weird".
The most basic I make, when I'm out of thousand island: Sweet Baby Ray's BBQ sauce mixed with vegan mayo. I also put in rather a lot of nutritional yeast for more umami and to thicken it up a bit more. It's pretty good.
I tend to love Asian flavors. Lately, I made one with a soy sauce base, toast sesame oil, garlic powder, a few dashes of mirin, and then watered it down a little. It's a little on the thin side; another place where nutritional yeast can come to the rescue!
And, yes, I'll put nooch into almost every dish I make. I haven't tried it with desserts... yet.
Sabzi khordan is a Persian salad that generally involves herbs, soaked walnuts, olive oil and spices. I do a more salady-less-herby version with romaine (and whatever herbs you want to include...
Sabzi khordan is a Persian salad that generally involves herbs, soaked walnuts, olive oil and spices. I do a more salady-less-herby version with romaine (and whatever herbs you want to include like, cilantro, parsley etc) and the soaked walnuts. For the dressing grind the spices and mix them with olive oil, salt, and vinegar, and toss the feta in that.
I've been enjoying variations of this Caesar salad dressing for awhile. Table side prep purists look away! Usually just zazz it up with additions like more garlic roasted garlic romano or pecorino...
I've been enjoying variations of this Caesar salad dressing for awhile. Table side prep purists look away!
Usually just zazz it up with additions like
more garlic
roasted garlic
romano or pecorino instead of parmiggiano
dried herbs (it usually goes in a chicken salad, after all)
different mustard varieties (I have a honey balsamic Dijon mustard that hits really well in this)
Now that I've made it enough times I can eyeball it pretty well and it comes together faster than it takes me to put all the ingredients back up, great for a quick sous vide Caesar salad night!
olive oil, a few cloves of minced garlic, lemon zest and juice, and a little cumin. Found this recipe as part of a bulgur salad I like to make all the time, and it's just a good dressing on its own.
olive oil, a few cloves of minced garlic, lemon zest and juice, and a little cumin. Found this recipe as part of a bulgur salad I like to make all the time, and it's just a good dressing on its own.
Aside from more typical vinaigrettes and lemon/oil combos, i also have a sesame dressing I like. It's dead simple : Tahini Plain rice vinegar, to taste water to lighten the texture Grated fresh...
Aside from more typical vinaigrettes and lemon/oil combos, i also have a sesame dressing I like. It's dead simple :
Tahini
Plain rice vinegar, to taste
water to lighten the texture
Grated fresh ginger
(salt to taste)
This was born as my take on those little side-salads often served in sushi restaurants. I enjoy the simple freshness of it, but it could serve as a good base to add other flavours, too.
I usually just go very basic and just dress my salad accordingly:
If I'm feeling frisky, I might put into a a shaker:
Sometimes if I'm making a "Southwest" dressing, I'll do in a shaker:
Actual mustard that is diluted and split with oil and water (and a little sugar of one type or another) is crazy good. Huge +1
My standard is similar to your second, but with lemon as the acid:
Oddly specific question. I used to be a huge fan of champagne vinegar and EVOO. I still think that's, like, the best move.
But for years now I've been on a plant chik'n strips Caesar salad kick:
I eat it so frequently I can make it at 12:56 before a 1pm meeting if I won't be on camera. Granted, induction cooktop helps.
Acknowledging that I haven't answered your question, it's a Brianna's brand here in the Northeast US. The focus was exclusively on ensuring I wasn't buying plastic. Hard to find!
I've never been good at being plant based. But this is a recipe where the plant based substitute is legitimately more enjoyable than the meat original. I do wish there was less sodium. But what can you do.
At the moment we make a basic vinaigrette but I am bored.
Right now it is this sesame one I mentioned earlier.
Previously it was this oil free vegan vaguely caesar style dressing.
Your comment inspired this question.
Thanks
I feel honored. 😁
The dressing from this salad recipe. It's tasty, easy to make in a mason jar just by shaking, and makes a good amount. As a technical note, the mustard helps it emulsify; it mixes, and stays mixed, a lot better than a simple oil-and-vinegar dressing.
I'm a simple Mediterranean woman. If it's not borderline swimming in olive oil, it's not a salad, it's just fancy vegetables ;)
Vegan so mine may be a little "weird".
The most basic I make, when I'm out of thousand island: Sweet Baby Ray's BBQ sauce mixed with vegan mayo. I also put in rather a lot of nutritional yeast for more umami and to thicken it up a bit more. It's pretty good.
I tend to love Asian flavors. Lately, I made one with a soy sauce base, toast sesame oil, garlic powder, a few dashes of mirin, and then watered it down a little. It's a little on the thin side; another place where nutritional yeast can come to the rescue!
And, yes, I'll put nooch into almost every dish I make. I haven't tried it with desserts... yet.
This one for a balsamic-soy vinaigrette
Sabzi khordan is a Persian salad that generally involves herbs, soaked walnuts, olive oil and spices. I do a more salady-less-herby version with romaine (and whatever herbs you want to include like, cilantro, parsley etc) and the soaked walnuts. For the dressing grind the spices and mix them with olive oil, salt, and vinegar, and toss the feta in that.
I've been enjoying variations of this Caesar salad dressing for awhile. Table side prep purists look away!
Usually just zazz it up with additions like
Now that I've made it enough times I can eyeball it pretty well and it comes together faster than it takes me to put all the ingredients back up, great for a quick sous vide Caesar salad night!
olive oil, a few cloves of minced garlic, lemon zest and juice, and a little cumin. Found this recipe as part of a bulgur salad I like to make all the time, and it's just a good dressing on its own.
Aside from more typical vinaigrettes and lemon/oil combos, i also have a sesame dressing I like. It's dead simple :
This was born as my take on those little side-salads often served in sushi restaurants. I enjoy the simple freshness of it, but it could serve as a good base to add other flavours, too.
kewpie mayo and a splash of Frank's. black pepper, maybe some extra brine from the pickled red onions
Picked red onion brine in a salad is divine.