Citrus in salads this time of year are simply divine, aren’t they?
I adore a fresh salad, and we even go a simpler route–just some fresh lemon juice, olive oil, salt, pepper and some Parmesan cheese shaved over a bed of arugula. It’s our go-to salad during the week, and now we bring it over to friends’ houses when we’re having a pizza night and there is a request for fresh salad to balance out all of the grease.
I started making my own salad dressings when we lived in London and had a TINY fridge. Everything you say is true – even the simplest homemade one is so much better than bottled. And I’m with you – 3:1 oil to vinegar ratio is way too oily for me!
if you love vinegar, try making your dressing with sherry vinegar. it is sublime. tart, a little bit nutty, completely transcendent. buy the good stuff from spain if you can afford it. you will not be disappointed.
I just stumbled on your website and I’ve already fallen in love. I just moved from Chicago and miss all the amazing foodie spots that it has to offer. The Green City Market is my favorite place! I look forward to exploring more of your blog and to trying out your recipes. The salad looks delicious, I adore citrus fruits on salads, I often put grapefruit and avacado on mine with a simple vinegrette that I’ve whipped up! I’m definitely going to play around and try it with shallots and herbs.
I really enjoy the simplicity and conversational approach to your recipes. It’s like reading a letter from a close friend who has chosen to share their cooking experience and meal with me. Your photos are so well done. Thank you for sharing this part of your life with the rest of us! All the best to you!
Here, here! I wholeheartedly agree with you Tim. Everyone should listen to you and never touch another bottle of store-bought dressing. One thing I’ve found to make my viniagrettes even easier is having frozen pesto cubes on hand. Every fall when the herbs I’m growing are just past their peak, I pick every single herb leaf of whatever I have still growing and puree it with the usual pesto ingredients: oil, grated parmesan cheese, ground pine nuts, garlic, salt & pepper, and I add a little soy milk powder so it’s thicker and doesn’t separate. Freeze these in ice cube trays, then put them together in another container when they’re frozen, and one of these magic cubes in oil and vinegar is about all it takes. It has the taste of fresh herbs all winter long.
I’m so inspired by your recipes and philosophy about food. I’m new to the site and will consult you often for recipes. I promise not to be so long winded in the future….