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.
You’re right. A homemade dressing will change the way you think about the bottled stuff. And once you have the basic dressing down, it’s so easy to improvise new ones. Beautiful salad!
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!
Wow I couldn’t agree with you more. I worry more about putting weird, fake stuff in my body than counting fat grams. But I should eat more salads. This one looks fabulous
Oh yeah. I’m all about the salad, but must admit, I have had some dressing intimidation. I’ve made a couple bad ones, and have lost confidence. I shall try yours. Thanks!
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….
Michelle, Terri and Renate: thanks so much for the kind words. I’m glad you’re enjoying the site.
And thanks, Renate, for the good idea. I’ll definitely give it a try!
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elizabeth says:
February 18th, 2009 at 5:43 pm
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.
The Duo Dishes says:
February 18th, 2009 at 6:17 pm
You’re right. A homemade dressing will change the way you think about the bottled stuff. And once you have the basic dressing down, it’s so easy to improvise new ones. Beautiful salad!
Dana says:
February 18th, 2009 at 6:21 pm
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!
Laura says:
February 18th, 2009 at 7:13 pm
Wow I couldn’t agree with you more. I worry more about putting weird, fake stuff in my body than counting fat grams. But I should eat more salads. This one looks fabulous
karin says:
February 18th, 2009 at 9:38 pm
the occasional coke? understatement. ;) this looks yummy.
maggie (p&c) says:
February 19th, 2009 at 8:33 am
I am ALL about that onion/shallot in the dressing business. It sort of pickles them in the best way. Gorgeous photos.
Heather J says:
February 19th, 2009 at 9:16 am
Oh yeah. I’m all about the salad, but must admit, I have had some dressing intimidation. I’ve made a couple bad ones, and have lost confidence. I shall try yours. Thanks!
Whitney says:
February 19th, 2009 at 9:17 am
Tim-
Your food blog, which I just stumbledupon, is so charming that I wish I weren’t at work so I could go cook something.
I will for sure enjoy checking back in to see (and hopefully try) your recipes.
I can’t wait to be selfish with that caramel cake.
-whitney!
Sarah says:
February 19th, 2009 at 10:40 am
this photo is totes gorge!
Tim says:
February 19th, 2009 at 6:30 pm
elizabeth: i love that combination! one of my favorites too.
heather: don’t give up! keep trying!
thanks, whitney & sarah.
beth says:
February 20th, 2009 at 11:53 am
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.
Michelle says:
February 22nd, 2009 at 10:52 pm
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.
Terri Miller says:
February 23rd, 2009 at 11:09 pm
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!
Renate says:
February 24th, 2009 at 7:24 pm
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….
Tim says:
February 24th, 2009 at 9:26 pm
Michelle, Terri and Renate: thanks so much for the kind words. I’m glad you’re enjoying the site.
And thanks, Renate, for the good idea. I’ll definitely give it a try!