ChefUptothePlate

Food, Nutrition and Cooking


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Dress Code

I am kind of a snob when it comes to salad dressing. For me bottled dressing is out of the question and don’t get me started on low-fat, no-fat dressings in a bottle – YICH! With summer on its way, I offer the following vinaigrette that is great on field greens alone as well as with the addition of fruit, nuts, a bit of crumbled gorgonzola…

Vinaigrette

1/3 cup sugar

1 tsp dry mustard

1/2 tsp salt

3/4 cup white vinegar

3 T apple cider vinegar

4-5 T onion juice (puree 1/2 a small onion to produce this)

2 T Worcestershire sauce

1/4 cup olive oil

1/2 cup canola oil

black pepper to taste

In a large bowl or in a blender combine sugar, mustard, salt and vinegar until sugar dissolves. Whisk in (or add to blender on low speed) onion juice and Worcestershire. Slowly add oil and whisk or blend until all is combined.  Add black pepper to taste. Yield about 2.5 cups of dressing. 

Keep refrigerated. 

 

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