Here's a link to the recipe for Sheri and I'll recommend these variations:
- Switch vinegars to Rice Wine vinegar, it's milder, tender and subtle, doesn't require so much of the salad
- Throw in pico de gallo for a Mexicany flavor (crush tortilla chips and add avocados to the salad - it's also good as a French dip for tortilla chips)
- Pour it over the Cafe Un Deux Trois salad: romaine, chopped Granny Smith apples, walnuts, crumbled blue cheese (I beg you, hand crumble, the ready-crumbled stuff has a powdery texture). I note they now serve this with endive, but the original recipe was with romaine. It has a good crisp bite.
This pretty salad is found here. I sure wish they had a location on the left coast.
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I'll bet you knew I had a couple go tos!
Lemon Dressing:
Zest of one lemon
Juice of one lemon
1/2 tsp sugar or a squirt of honey, if you're lemon's a little puckery.
olive oil
you can certainly add a tsp of dijon if you want that perfect emulsion, but I usually don't.
This great over spinach -- raw or cooked! And it's also great over PASTA, e.g. orzo + dried cherries + spinach or arugala.
Add Rosemary and Garlic to the party, and it's AWESOME as a chicken marinade!
The other one is:
Balsamic vinegar
Olive Oil
Salt
Pepper
Again, add the dijon if you'd like.
Why no measurements... I freestyle quite a bit and am usually making SMALL batches. Usually a vinigrette is 2 parts oil to 1 part vinegar.
ALSO, VG -- Try adding a 1/2 tsp of Roasted Sesame Oil (it's potent stuff!) to your recipe for a great Asian dressing.
You may even swap the salt for soy sauce!
Add a bit more soy and a tsp of honey and you have another great glaze for chicken, beef and pork!
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