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EfV is drenched in sweat. It’s almost too hot to eat, but let’s not go crazy — we’re a growing blog. So we thought we would share our top two salad dressings — because buying salad dressing is a weird way to waste money, and we care about you.
First, mom’s vinaigrette:
Put 2 shallots in a food processor, or chop them as tiny as possible.
Then, fill a big glass bottle (pick one that seals tight) 2/3 up with olive oil, and then almost to the top with red wine vinegar, or a mix of red wine and balsamic, sherry, whatever.
Add about a teaspoons of Dijon mustard to the shallots, along with a couple of big pinches of salt and black pepper.
Turn on the machine again and pour the olive oil and vinegar in. (If you’re doing this the old-fashioned way, just combine in the bottle to emulsify.)
Taste for salt, etc., and you’re done.
We always have a bottle on hand, and it gets better with time, as the shallots break down and the flavors “marry.”
And our improvisational buttermilk dressing:
This is a particularly refreshing way to go, and we recommend picking up a roast chicken (turning on the oven is a crazy idea right now) to throw into your salad.
Again, we’re lazy and like to use electricity, like an immersion blender, but this can be done by hand with some deliberate chopping.
Combine about a cup of buttermilk with two tablespoons of thick Greek yogurt and, if you have it, a tablespoon of creme fraiche, a big pinch of salt, black pepper, and a splash of white wine or sherry vinegar.
Next is the improv portion, which comes in the form of herbs. We like to make this dressing really green by adding a big handful of parsley, and don’t worry about the stems. In addition, chives, mint, fresh oregano, tarragon, etc. are all delicious additions. Recently, we got some summer savory from our CSA, which went particularly well with the chicken version.
Check for seasoning and thickness. Add some yogurt if the dressing seems too thin.
Keep this dressing in the fridge for a nice cool salad, and to keep it thick.