Herb Viniagrette

Page 74

| Course Type: Salad Dressings

(1 review)

Tags: tomato

Recipe Review

Salty and oily. This recipe is more of a guideline with lots of variations. That said, James Beard does give a suggestion of oil:vinegar ratio which has too much oil for my taste. It also suggests too much salt!

But now that I know this, I will go ahead and try his other variations - just modifying the oil and salt content.

The version that I made here - herb viniagrette - had basil (suggested for a tomato salad). There are many more variations yet to try.

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Comments

aj12754 - 23rd September 2011
Your review reminded me of something that happened last Christmas when I was cooking for the holiday crowd. I made the vinaigrette using the 1:3 ratio which I think I started using after looking at Michael Ruhlman's book Ratio. I asked my mother-in-law [a fine Italian home cook] to taste it and she immediately reached for more EVOO. A cousin grabbed the bottle first and said "Oh no La La -- I know that's what we grew up with but vinaigrettes now have less oil."

Queezle_Sister - 23rd September 2011
Great story - and clearly tastes in this vary widely - and change over time. The good thing is that I've nearly weaned my DH off store-bought salad dressing.

aj12754 - 23rd September 2011
Our new favorite it the green goddess dressing made with the green goddess herb mix from Penzeys. I love a good vinaigrette as much as the next girl, but we have become a little obsessed with this mayo-based dressing ... to the point that my husband came home with SIX jars of the herb mix yesterday.

Queezle_Sister - 23rd September 2011
Wow - that is obsessed! I'll have to check it out. Haven't had green goddess since the 70's, and I see it mentioned enough here that it has made me curious to try it again - but of course not out of the plastic bottle. I'm on a kick of making my own mayo, which I find to be the perfect accompaniment to my daily tomato sandwich.

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