I definitely remember these wonderful freshly made salad dressings - quite tart and not at all sweet (Julia says sugar is 'heresy') - nothing like the bottled 'French' dressings in America...
You start very simply with white wine vinegar...
..add a little bit of salt...
...and (optionally) some dried mustard...
...whisk that until the salt is dissolved...
...add a pinch of black pepper....
...whisk in your oil - Julia recommends a ratio of 3 to 1 - so that's what I used...
...add your herbs - I used parsley, tarragon and basil - just a pinch of each - transfer to a bottle and shake vigorously for 30 seconds - or if you're serving immediately just leave it in the bowl and toss your salad in it...
...this is the BEST - I eat a lot of salad and I don't usually make my own dressings - but obviously I need to, as it is so superior to anything ready-made...
...served this just with some of yesterday's Ciabatta - perfect!
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I am so very flattered! I do find that ratio, and using wine vinegar, is not tart. But I am not used to the sugared version.
ReplyDeleteThat ciabatta looks so nice - it's the 12 hour thing that puts me off a bit.
hey there!! it will be interesting to see what works as well as what doesn't!!
ReplyDeletelove, k
Congrats on the new blog!
ReplyDeleteHey, we use the same olive oil!
ReplyDelete