cosima
I'm settling in nicely
Posts: 96
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Post by cosima on Aug 21, 2012 10:35:11 GMT 1
Does anyone have a good recipe for salad dressing please?
We're eating loads of salads right now so it would be good to try different dressings.
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Deleted
Deleted Member
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Post by Deleted on Aug 21, 2012 11:47:57 GMT 1
Heinz do one, they call it Salad Cream
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cosima
I'm settling in nicely
Posts: 96
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Post by cosima on Aug 21, 2012 11:57:34 GMT 1
Don't I just know it? When you go to England next could you bring me some back?
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Deleted
Deleted Member
Posts: 0
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Post by Deleted on Aug 21, 2012 12:04:10 GMT 1
Don't I just know it? When you go to England next could you bring me some back? Will do, I'll email you.
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Post by Pasha on Aug 21, 2012 14:58:14 GMT 1
Does anyone have a good recipe for salad dressing please? We're eating loads of salads right now so it would be good to try different dressings. I find that wearing used black plastic bags with appropriate holes cut into them --is mmmmm-- makes ya stick in the most interesting places too-- Bon sweatateat!!!!!!!!!!!
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Post by 4STIX on Aug 21, 2012 17:29:31 GMT 1
This is a nice salad dressing Cossi
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Post by Elkay on Aug 21, 2012 17:50:36 GMT 1
They are SO naughty, cosima! Not one sensible reply! I must admit that we just use olive oil and balsamic most of the time, but two bought ones we love here are Maille Vinaigrette avec points des olives noir and Puget Vinaigrette avec tomates seches
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cosima
I'm settling in nicely
Posts: 96
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Post by cosima on Aug 21, 2012 23:12:10 GMT 1
Ha! just spat my tea across the table reading this...what are you two like?
Merci Elkay, I'll have a look next time I'm in InterMarche.
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Post by Catwoman on Aug 21, 2012 23:18:50 GMT 1
OK, well mine is: 5 tbsp olive oil, 2 tbspn cider vinegre, 1 clove of garlic, cut in half, one teaspoon honey, one teaspoon mustard, = shake v igoursou....a lot! yumm yum!
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Post by lib on Aug 22, 2012 8:45:17 GMT 1
This is one that I was taught years ago by a French woman, she still insists that I use this when she visits us.
3 of olive oil 1 of red wine vinegar roughly crushed clove of garlic a little dijon mustard a little honey. She insists that it should be whisked using a fork and spoon (fork nestled in spoon bowl) not shaken. When I queried this the answer was 'cos thats how her mother did it.
Personally I find this is best on strong tasting 'leaves' or beans.
ps Using honey rather than sugar for added sweetness has the advantage of the dressings staying mixed for longer, the honey helps to keep the vinegar and oil in emulsion.
I just use allsorts in dressings to give variety, but like 3 to 1 on oil to vinegar. White wine vinegar / Cider vinegar is best if you use 'flavoured' or delicate oils like walnut for dressing fancy salads. Balsamic vinegar only works for me if it is of good quality, find some of the cheaper imitations not to my taste, and then used by itself.
ps Use cheese for flavouring, plenty to choose from, rape seed oil is good if you are using cheeses. Try using sesame oil for a different taste, works well on a side salad used with a thai or chinese mains. The toasted oil is best left for cooking as the taste is a little strong, but try it.
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