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I like to make my own salad dressing. I make Hawaiian and imitation Caesar (not real Caesar if there are no anchovies). Real easy to make, generally. The bases of them are either oil and vinegar or mayo and milk/cream.

I also kind of like to make up my own on occasion. The other night, I made this concoction:

1 cup of mayo
1/2 of milk
2 tablespoons of cider vinegar
1/2 teaspoon of shallot salt
A few sprigs of fresh dill

Mix ingredients.

It was delicious.

12 Responses to “Dressing”

  1. al Says:

    Actually from what I’ve read, Caesar Cardini, the creater of the Caesar salad, wasn’t too fond of anchovies. According to wiki, “Cardini was opposed to using anchovies in his salad.”

    Personally though, I love them.

  2. MJS Says:

    The anchovy taste is supposed to come from Worcestershire sauce. Putting anchovies in the salad itself is a serious culinary faux pas.

  3. Flighterdoc Says:

    I’m not a fan of creamy dressings, usually, although as a treat blue-cheese or ceasar is nice.

    I make a lemon-garlic dressing with olive oil, lemon juice, and a couple of cloves of finely diced and then smashed (with the flat of the knife) garlic, and a bit of salt…

    Mmmm. Works well as a sauce for barbecued chicken or porkchops, too. Nice and light.

  4. Phelps Says:

    Ditto on no anchovies in real Caesar. It DOES require cottled eggs, though.

  5. TexMax Says:

    What kind of salad was it on? Not all dressings would go well with any kind of vegetable…

  6. SayUncle Says:

    some romaine hearts with some onion, carrot and a bit of spinach.

  7. Stormy Dragon Says:

    Ceasar salad is way better with anchovy paste in the dressing.

  8. Matt Groom Says:

    Anything with Dill is good. Sounds like a good recipe and I’m gonna try it. What do you call it? Sure don’t wanna call it “Uncle Sauce”.

  9. nk Says:

    My favorite salad is the one my grandfather would make for me when I was six or so. Tomato, cucumber, a sprinkle of oregano, crumbled feta, generous olive oil, and hearth-baked bread. It’s a meal.

    (Don’t slice the tomato. Chunk it into bite-size chunks.)

  10. TexMax Says:

    May I present my own adventures in the field of salad making? It gets a bit involved, so I need to include a link –

  11. Justthisguy Says:

    My herring, tomato and onion salad, with mustard, woke me up a coupla hours ago. Even the ingestion of too many Tums does not stop the hurtful belches from coming up.

  12. Sebastiantheguywithnoblog Says:

    Secret to my porcini mushroom tomato sauce that tastes so good you’ll wanna slap your momma: half a can of diced anchovies. They dissolve in the sauce as it cooks and impart a really nice natural saltiness.

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