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Old 02-27-2009, 03:56 PM   #11
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Location: Beautiful Brooklyn NY
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Quote:
Originally Posted by jennyema View Post
K-elf and Alix

Good call on the lemon in Greek salad dressing.

I love the idea of whisking hte cheese into the saue.

I would add a little garlic too.
I'm with Jennyma - Greek cooking uses lots of lemon.
As far as the ratio of oil to vinegar - thats totally up to
your taste - I like a mix of 50/50 which is very acetic but
that's my taste.

Another tip - instead of whisking you could alternatively
add all the components to a small glass jar with a lid - close it up and shake like h--l.
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Old 02-27-2009, 04:15 PM   #12
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Quote:
Originally Posted by kitchenelf View Post
Here's a general guideline to a pretty good Greek Vinaigrette:

1 part olive oil
3 parts white wine vinegar (it will be labeled as such - do not make the mistake of accidentally getting "white cooking wine")

Let's say you use 1/4 cup olive oil and 3/4 cup vinegar - that will make enough for a week or so, depending on a few variables.

Add these to a blender and put in about 1 tsp. of fresh Oregano and 1 TBS of chopped celery and give it a whirl. Pour it out and whisk in about 2 TBS of feta cheese and a good squeeze from 1/2 a lemon. The lemon should bring up the brightness and to me, lemon is the key to a Greek salad dressing. Taste for salt as the feta will add some salt to it. If it needs more salt add some now and add some cracked black pepper.

When I do this I normally add an egg yolk or you can add about 1/4 cup of Egg Beaters. This turns it into more of a Greek Caesar, which I like. The egg is not a must though.
Are you sure you have those proportions right? I use 3 or 4 parts oil to one part vinegar.
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Old 02-27-2009, 04:25 PM   #13
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A vinaigrette dressing is flexible.
The usual ratio is 3 parts olive oil to 1 part wine vinegar.
Pour in different oils, such as walnut or hazelnut, and use balsamic or
sherry vinegars.
For a little more flair, add chopped garlic, minced shallots or a little
Dijon mustard.
To each half-cup of dressing, add either 1 to 2 tablespoons crumbled
Roquefort cheese; 2 tablespoons chopped chives or a mixture of 2 teaspoons
chopped parsley, 1/2 teaspoon oregano and a pinch of thyme.
If you add fresh basil, rosemary or tarragon, remove when the herbs
discolor.
Store in the refrigerator.
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Old 02-27-2009, 09:45 PM   #14
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Our Family Recipe for viniagrette (and thank goodness my MIL doesn't visit this site!)

50/50 ratio good oil to good wine vinegar (I usually do 3 T & 3)
about a T of mustard (plain yellow works fine)
3T very finely minced onions
1/2 t white Worchestershire (did I spell that right?)
2 pinches of Kosher salt (it's so hard to over salt with Kosher)


Shake and pour - it's fabulous on tomatoes!
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