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Old 07-26-2013, 08:56 PM   #11
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I usually just put a blop of smooth Dijon, some salt (or sometimes anchovy), freshly ground pepper. I whisk that with some apple cider vinegar. I might add some herbs and/or garlic smashed to a puree. Then I slowly whisk in EVOO until it looks like it won't hold more. Then I taste and adjust.

I have a friend who says you don't need to be fancy and whisk in the EVOO - you can just put everything in a jar and shake it, but I find it makes a much better emulsion if I whisk in the EVOO. If I have some leftover, it separates, but shaking it at that point makes it back into an emulsion.

I think I will try using shallots next time.
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Old 07-26-2013, 09:15 PM   #12
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I like the look of this one, thanks Merstar
My pleasure, Kylie!
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Old 07-26-2013, 09:39 PM   #13
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Originally Posted by taxlady View Post
I usually just put a blop of smooth Dijon, some salt (or sometimes anchovy), freshly ground pepper. I whisk that with some apple cider vinegar. I might add some herbs and/or garlic smashed to a puree. Then I slowly whisk in EVOO until it looks like it won't hold more. Then I taste and adjust.
That sounds nice too Taxy...some lovely ideas and recipes
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Old 07-26-2013, 09:48 PM   #14
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That sounds nice too Taxy...some lovely ideas and recipes
That's just a basic vinaigrette. It's quick and easy and you can change it up. I make it a lot. (I have never bought bottled dressing, this is just too easy and fresh.) You can even crumble some blue cheese and whisk it in until it dissolves.
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Old 07-26-2013, 10:52 PM   #15
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I almost always make my own dressings. I like to replace most of the oil with ingredients like olive juice,mandarin orange juice,bean juice. depends on what your using in the salad. Takes some fat out and combines the flavors. Just keep playing around and dip some lettuce before dressing the whole thing.


Also make your own croutons. Crazy different good than you can buy.

If your not that confident, try making your own dressings from classic recipes. They are ten times better than bottled. Try a real green goddess or catalina or homemade gorganzola. You will never go back.
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Old 07-27-2013, 12:20 AM   #16
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...There are "softer tasting" vinegars, like apple cider vinegar or balsamic vinegar....
Have you ever tried white balsamic vinegar? I think it' a nice, smooth, mellow choice if you want something a bit different from a cider or white wine one.
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Old 07-27-2013, 12:21 AM   #17
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Welcome Foodie! Sara Moulton's once-a-week vinaigrette is the best basic dressing I have found. From there you can add fresh ingredients like minced onion, garlic or shallots, plus spices or herbs to taste. I'm partial to a bit of shallot and tarragon - just use it as is or add a bit of extras to make it partner with the meal that night.

Once-A-Week Vinaigrette - Sara's Secrets
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Old 07-27-2013, 12:25 AM   #18
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One of my favorites:

1 T stone ground or dijon mustard
1 T honey
3 T balsamic or sherry vinegar
A healthy crank of pepper from the grinder
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Old 07-27-2013, 12:30 AM   #19
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Have you ever tried white balsamic vinegar? I think it' a nice, smooth, mellow choice if you want something a bit different from a cider or white wine one.
No, I haven't tried it yet. But, I tried balsamic in a vinaigrette once and wasn't favourably impressed.
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Old 07-27-2013, 12:51 AM   #20
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The white variety is far milder, but still very flavorful. Unless you find a nice deal it can be pricey. The first time I bought it specifically for a recipe the 6.5 oz bottle was over $8. That was before Himself was laid off. Now I get a perfectly decent 12 oz one at Trader Joe's for around, maybe $3.50? Don't notice a big difference in flavor, but oh the price!
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