I like to mix in salads with a majority of my meals because I've found that if I haven't eaten fresh leafy greens or crisp vegetables in a while I start to feel a bit sick which leads to a lot of complaining.... and a bit of whining. For how open I am to these green mounds I have always been pretty anti-dressing, which often leads to puzzled faces and the constant questioning of if I would like dressing on the side (no, I don't, that's why I didn't order it). However, I've begun to test the salad dressing waters and have already learned what I've been missing out on in numerous instances and with numerous recipes. I'm never going to opt for a heavy cream-filled topper, but I have fallen in love with the delicately vinegary dressing of a simple bistro side salad. Just a handful of dark lettuce leaves and a drizzle of whisked mustard, white vinegar, and oil come together to create a satisfying side for lunch. I've added this to many meals and now even seek it out when choosing what to order, a far departure from the plain leafed girl of the past.
(Try
this recipe for a quick salad dressing)
I love this recipe! I've made a similar dressing before (sometimes with garlic) and it's so tasty. Usually though, I just drizzle olive oil and balsamic vinegar on my salads, and some salt and pepper and that's it. We recently bought some amazing balsamic vinegar called "Serrano Honey" from the Napa Valley Olive Oil Company, if you're ever in the market for an out-of-this-world balsamic!
ReplyDeleteI am totally on the same page. I love salad, but have only just gotten into making dressings (as opposed to oil and vinegar).
ReplyDeleteHoney + mustard + oil + vinegar = delicious!
x Elena @ Randomly Happy
This is EXACTLY the salad I put next to anything for dinner–and for the longest time, I ate it without dressing, too! I've been tiptoeing into the waters of vinegars, and have found that Champagne and even a good Balsamic can be delicious@
ReplyDelete