from the Joy of Cooking ” It should possess a distinct character, but never steal the show. A dressing should be well seasoned (typically with a tang of acidity to deliver zest to the food) but not so assertive that it overwhelms the taste of the more delicate salad. And finally, a salad dressing should have enough body to lightly… Read more →

I finally learned to make good salad dressing. 2 parts vinegar to 3 parts olive oil. The trick is to add the oil very slowly and stir it to make it very thick. Other things that will help to emulsify it are adding chopped herbs, or garlic, or cream, or mayo to the vinegar before adding the oil yummy. I… Read more →