Friday, August 5, 2011

how to make a killer vinaigrette out of practically anything

My family around my Grammy's dinner table the first time she met my son, Noah
 Let it be known that for years I've been trying to figure out how my Grandma makes her killer salad.  Like any good Frenchwoman, she could make a dressing out of practically anything.  And I've sat, I've watched, and I still could never mimic the deliciousness that is her vinaigrette--until this year.

So world, it's time to break out the secret.  Once you know the secret, you too can make dressing out of practically any combination of oil and acidic (vinegar, lemon, etc.).

(Drum roll please)...The key to any killer vinaigrette is garlic salt (I use Lawry's), pepper (from a grinder), and grated Parmesan (the fresh stuff, not the can...please don't insult the salad with the canned stuff).

Douse  your lettuce (be liberal, who cares if you have garlic breath) with a good helping of both, add your oil and your vinager, and "Tah Duh", you have an awesome salad.

Here are some of my favorite combos:

Olive Oil
Fresh Lemon Juice

Olive Oil
Balsamic Vinegar

Veggie Oil
Rice Vinegar
Orange Juice
Mustard Seed

(leave out the Parmesan on this one)

Lowfat Sweet Asian:

Sesame Oil (just a drop or two)
Soy Sauce
Rice Vinegar
(Note: if you switch the sugar for sugar substitute, this recipe is practically guilt-free)

I found this great website with about a hundred vinaigrette recipes.  I'm going to try the Wasabi Vinaigrette and I will report back. I'm sure it's great...just add garlic salt!

PS - Trader Joes has the best Parmesan/Romano mix, and it's incredibly affordable. I also buy my EVOO (Extra Virgin Olive Oil) there.

No comments:

Post a Comment