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Old 08-09-2007, 02:43 PM   #41
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So, what do you guys consider to be a true Greek salad? Every time Iíve had a Greek salad, itís had lettuce in it......But Iíve read that a ďtrueĒ Greek salad does not?
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Old 08-10-2007, 10:01 AM   #42
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For everyone here that says they used coddled eggs.......are you using an egg coddler or just dropping the egg whole and lightly boiling it in the shell?
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Old 08-14-2007, 04:43 PM   #43
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I'm sure you have a zillion suggestions - but I'll throw in a few more.

Mince garlic with salt until it's a paste. Place in salad bowl in which you plan to serve the salad. Add 3 Tbsp. dijon mustard and about 2 Tbsp. Balsamic vinegar. Whisk to combine. SLOWLY in a THIN STREAM, whisk in as much olive oil as your dressing will take. It should look creamy and smooth - if you add too much olive oil, it will "break." If you add the olive oil too fast, it will break (separate).

If your bowl is running all over the counter, make a "third hand." Take a semi-damp kitchen towel and wind it into a circle on your counter - place the bowl into the circle and it will stay still while you're whisking.

If you do not dry the lettuce sufficiently, your dressing will turn into water. If you don't have a salad spinner and eat salad reasonably frequently, get one. You'll use it all the time. You can't go back to eating sopping wet lettuce once you've had a great vinaigrette that clings to dry lettuce leaves!

Variations...

Use some walnut oil and canola oil
Honey Mustard
Champagne Vinegar
S&P

Use some corn and sesame oil
Honey Mustard
Rice Wine Vinegar
S&P

Use some walnut oil and canola oil
Honey Mustard
Raspberry Vinegar
S&P

You can sub red wine vinegar for the balsamic, chop some basil and oregano and add them in.

The technique is half the battle. Keep making vinaigrettes - you'll totally rock at it and wonder how the heck you ever used bottled!
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Old 08-14-2007, 04:57 PM   #44
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Quote:
Originally Posted by keltin
For everyone here that says they used coddled eggs.......are you using an egg coddler or just dropping the egg whole and lightly boiling it in the shell?
Either way is acceptable I do believe. Or you can place a room temp egg in a cup, pour boiling water around it, let set for 1 minute and then run under cold water. An actual egg coddler is good because you can "prepare" it first by coating the inside with butter and a sprinkling of salt and pepper first if that is the way you are going to eat your egg - YUM.
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