Vinaigrette

Fifty Shades of Salad #2: Scallion White Wine Vinaigrette

Maybe I’m not the biggest White Wine Vinegar fan? Maybe I’m craving whole grain mustard instead of a singular texture? I’ll try again with my work salad today. Regardless of my “meh” feeling, this one got the seal of approval from various gentlemen visiting our apartment – all claiming willingness to have this dressing again.

While I’m thinking of it: what are your opinions on bottling homemade salad dressings for Christmas gifts? I’m not trying to start a holiday panic; I’m trying to think ahead. I always see the most interesting glass bottles and other eclectic craftsy things on sale during the summer. Is it because people are too busy flocking to beaches and vacation destinations to craft things? People who are talented at this sort of thing (crafting), please fill me in….

The original version of this recipe in my notes called for one raw shallot, but multiple years of avoiding green onions in my stereotypically-Japanese-American favorite childhood snack of miso soup has made me use them in en masse.

P.S. If you chop an onion while it’s submerged in water, your eyes won’t tear up. Stay happy! Cooking is fun!

Scallion White Wine Vinaigrette

Whisk together 2 tablespoons white wine vinegar + 2 teaspoons Dijon + 1/2 teaspoon kosher salt + pepper to taste + 3 green onions, tips cut off, thinly sliced + 1/3 cup Extra Virgin Olive Oil.

Fifty Shades of Salad #1: A Classic Vinaigrette for an Anything-But-Classic Day

Bad days suck.

It started with spilling foundation on one of my favorite dresses (thank you for alleviating my fears, Tide To-Go) and ending with a sleepy Mr. Right closing the window of my car onto three of my fingers. (OW.)

What’s your favorite comfort food? I don’t necessarily mean the classic image of comfort food – mashed potatoes, macaroni and cheese, any form of dessert or potato chip….those things are all delicious, but they don’t magically make everything better. At least not for me.

When everything still gloomy and poignantly over-dramatic, I need chocolate milk (and I mean adding Ghirardelli syrup to regular milk, not that nasty pre-mixed nonsense , a large salad, or Thai food. (Not all at the same time, though. That’s just gross.)

Whilst brooding and annoying Mr. Right, who was being saintly and doing numerous things to make me feel better, i.e. dunking me in a hot bath with ice on the side for my injured finger and a glass of wine, I flipped through my notebooks, magazines, and books in search of something interesting to drag me out of my funk. I discovered I had over fifty different versions of…..salad dressing.

What the hell? How did that happen? Real talk, that’s just sad….

Hence the following:

fiftyshades

Not saying it’s as awesome as Neil Patrick Harris. But at least it’ll get me through bikini season with a healthier body?

Classic Vinaigrette

2 tablespoons red wine vinegar + 2 teaspoons Dijon (any texture will do) + 1/2 teaspoon kosher salt + pepper to taste – Then whisk in 1/3 cup Extra Virgin Olive Oil.

Also remember that the best salads are simple. It’s about adding the right pop of flavor to the fresh produce at hand. For best results, spoon the dressing over your salad one tablespoon at a time.