There are two general categories into which most salad dressings fit: creamy or vinaigrette dressing. Even dressings cand be dressed up, but here are a couple of basic recipes for French and Vinaigrette dressing

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BASIC FRENCH DRESSING Makes about 1/2 liter / 20 ounces
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
1/2 cup water
1/2 cup red wine vinegar
1 teaspoon sugar
Juice of one lemon
1 ½ tsp salt
1 ½ tsp ground black pepper
1 1/2 tsp Worcestershire sauce
1 1/2 tsp dry English mustard
1 clove garlic, minced
2cups extra virgin olive oil
½ cup walnut or grapeseed oil

PREPARATION
Blend together all the ingredients except the oils. Using a whisk or food processor, combine the oils and add them in a very fine stream, continuing to whisk until the mixture is well combined. Chill and shake thoroughly before serving.

This dressing can be varied in numerous ways. Fresh dill, tarragon, garlic or rosemary can be added. It’s also a great marinade for vegetables, meats, or fish that are to be broiled or grilled.

One large bowl of salad shouldn’t need more than ¾ cup. Refrigerate the rest and use up within a week bringing it to room temperature before using.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
BASIC VINAIGRETTE DRESSING Makes about 1/2 cup.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
INGREDIENTS
1 – 2 tablespoons wine vinegar, or a mixture of vinegar and lemon juice
1/8 teapsoon salt
Pinch of freshly ground black or white pepper
6 tablespoons extra virgin olive oil
1/4 teaspoon dry mustard; or 1/2 teaspoon Dijon or Creole mustard (optional)

PREPARATION
Whisk together all ingredients except the oil. Slowly incorporate the oil by droplets. If you’re using a food processor, blend in the oil in a slow, steady stream.

Add fresh herbs, such as tarragon, basil, chives or dill if you have them, but stir them in just before dressing the salad or saucing the dish.

SEXY TIP : Always make sure the lettuces or greens are totally dry on order to adhere the dressing to the leaves.

Related posts:

1. Sexy Salads – Eggs . . . . . . . . . . . . . . . . . . . ....
2. Sexy Salads – Chicken Adding boiled chicken to your salad can take it from a side serving to a mini-meal without adding to calories...
3. Sexy Salads We hear all the time that vegetables are an important part of a balanced eating plan, that we need 4-5...
4. Sexy Salads – Cheese & Pasta . . . . . . . . . . . . . . . . . . . ....
5. Soups A hot, thick, filling soup that can be even be your your main meal on a cold day. Add or...

Related posts brought to you by Yet Another Related Posts Plugin.