"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Click Here to Login
Thread Tools Display Modes
Old 02-27-2009, 02:56 PM   #11
Senior Cook
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
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.

anything that does not kill me makes me stronger
mike in brooklyn is offline   Reply With Quote
Old 02-27-2009, 03:15 PM   #12
Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,315
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.

Bigjim68 is offline   Reply With Quote
Old 02-27-2009, 03:25 PM   #13
Master Chef
luckytrim's Avatar
Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,866
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
Store in the refrigerator.
Be Yourself ! ..... Everyone else is taken !
luckytrim is offline   Reply With Quote
Old 02-27-2009, 08:45 PM   #14
Head Chef
lindatooo's Avatar
Join Date: Apr 2004
Location: Portland, Or
Posts: 1,173
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!

Cooking is like love, it should be entered into with abandon or not at all. Oregon native transplanted to Chicago....
lindatooo is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:47 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.