Currently viewing the tag: "dressings"

Fattoush dressings, like many other Mid-East dressings are loose with a higher acid to oil ratio than French influenced vinaigrettes. There are many, many variations, just as the salad itself varies from place to place. Use this dressing on tabbouleh, Israeli Salad, fish, chicken kebabs, or shrimp.

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This dressing is a lighter version of the rich creamy blue cheese dressing of our “salad days” (Sorry, could NOT resist!), and is simpler and quick to assemble. Use good ingredients, and use a younger, less pungent blue cheese that is slightly sweet.

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As this is a straightforward dressing, use high quality white wine vinegar, as there is no where for any flaws to hide.

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Here is a “suite” of dressings that all turn on one basic dressing called “amazu”. Amazu is the dressing you get on your basic sunomono, or cucumber salad at Japanese restaurants. The rest are just variations on a theme. When it comes to oil, I keep it very light. Instead of the basic 3:1 ratio of vinaigrette, if I use oil with this dressing I go very lightly, making what is sometimes called a “slack” in restaurants. The idea is to use just enough to help the flavors stick to the food. Usually, this is something like a 1:1 ratio.

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