I've had trouble eating my daily salads without putting lots and lots
of store brought dressing on it; especially blue cheese dressing. I
can't stand a normal salad with just a homemade simple vinagrette
dressing for more than two days. Until now. I've started to make my
salads a tad different, and now find that I enjoy eating them every
day.
What I've done is to use roughly equal amounts of veggies in the
salad, and changed the vinagrette slightly.
example:
One handful of romaine lettuce, one handful of sliced cabbage, one
handful of thinly sliced carrots, one handful of sliced scallions, one
and a half handfuls of sliced celery, one handful of sweet red
peppers. In a stainless steel or whatever bowl. Then add: freshly
ground black pepper, a few shakes of lemon pepper, a wee bit of salt
(to taste), a small amount of honey(to taste; I don't like it too
sweet), olive oil, and some apple cider vinegar; about equal to the
amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
this is how I like it). Toss the salad. It's really great, at least
according to my tastes. I really like the cabbage in there.

In article
>,
garden-variety dick > wrote:

> I've had trouble eating my daily salads without putting lots and lots
> of store brought dressing on it; especially blue cheese dressing. I
> can't stand a normal salad with just a homemade simple vinagrette
> dressing for more than two days. Until now. I've started to make my
> salads a tad different, and now find that I enjoy eating them every
> day.
> What I've done is to use roughly equal amounts of veggies in the
> salad, and changed the vinagrette slightly.
> example:
> One handful of romaine lettuce, one handful of sliced cabbage, one
> handful of thinly sliced carrots, one handful of sliced scallions, one
> and a half handfuls of sliced celery, one handful of sweet red
> peppers. In a stainless steel or whatever bowl. Then add: freshly
> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
> (to taste), a small amount of honey(to taste; I don't like it too
> sweet), olive oil, and some apple cider vinegar; about equal to the
> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
> this is how I like it). Toss the salad. It's really great, at least
> according to my tastes. I really like the cabbage in there.

Another two good low fat salad dressing ingredients are soy sauce and
mustard. :-)

I have a dipping sauce I use that is approx. 1/3 soy sauce, 1/3 apple
cider or red wine vinegar and 1/3 mustard. I'll also often add a little
oyster sauce to that.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

garden-variety dick wrote:

> What I've done is to use roughly equal amounts of veggies in the
> salad, and changed the vinagrette slightly.
> example:
> One handful of romaine lettuce, one handful of sliced cabbage, one
> handful of thinly sliced carrots, one handful of sliced scallions, one
> and a half handfuls of sliced celery, one handful of sweet red
> peppers. In a stainless steel or whatever bowl. Then add: freshly
> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
> (to taste), a small amount of honey(to taste; I don't like it too
> sweet), olive oil, and some apple cider vinegar; about equal to the
> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
> this is how I like it). Toss the salad. It's really great, at least
> according to my tastes. I really like the cabbage in there.

I love having some raw cauliflowerettes in there, or some cut up
apple or orange. It's got to be more than just lettuce with some
dressing or it just gets to be boring. Sunflower seeds are nice, too.

nancy (doesn't know if cauliflowerettes is a word. I just like them
very small but big enough to fork)

On Sun, 08 Nov 2009 10:16:07 -0600, Omelet >
wrote:

>In article
>,
> garden-variety dick > wrote:
>
>> I've had trouble eating my daily salads without putting lots and lots
>> of store brought dressing on it; especially blue cheese dressing. I
>> can't stand a normal salad with just a homemade simple vinagrette
>> dressing for more than two days. Until now. I've started to make my
>> salads a tad different, and now find that I enjoy eating them every
>> day.
>> What I've done is to use roughly equal amounts of veggies in the
>> salad, and changed the vinagrette slightly.
>> example:
>> One handful of romaine lettuce, one handful of sliced cabbage, one
>> handful of thinly sliced carrots, one handful of sliced scallions, one
>> and a half handfuls of sliced celery, one handful of sweet red
>> peppers. In a stainless steel or whatever bowl. Then add: freshly
>> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
>> (to taste), a small amount of honey(to taste; I don't like it too
>> sweet), olive oil, and some apple cider vinegar; about equal to the
>> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
>> this is how I like it). Toss the salad. It's really great, at least
>> according to my tastes. I really like the cabbage in there.
>
>Another two good low fat salad dressing ingredients are soy sauce and
>mustard. :-)
>
>
So are yogurt and tomato sauce, separately or blended together... just
add seasonings. An 8 oz tin of plain old tomato sauce blended with a
cup of mayo (use low fat if you like), with s n'p, a smidge of
vinegar, a spoon of brown sugar, a pinch of 'talian herbs and
granulated garlic. A glass of white wine with apple cider vinegar,
toasted sesame oil and a spoon of apricot jam makes a great oriental
slaw dressing. Crumbled blue cheese with low fat yogurt works. And
don't forget citrus, wine, and beer. There isn't a bottled dressing
on the shelf I can't make, make better, and make with very little
effort... never measure either. Easiest salad dressing is a tin of
olive oil packed bristling and juice of half a lemon... sardines and
olive oil are far tastier than olive oil with that totally tasteless
dago fetus style mozz. I don't see the point to pouring olive oil on
fresh mozz, wastes both ingredients, unless yer a guido with TIAD.

"garden-variety dick" > wrote in message
...
> I've had trouble eating my daily salads without putting lots and lots
> of store brought dressing on it; especially blue cheese dressing. I
> can't stand a normal salad with just a homemade simple vinagrette
> dressing for more than two days. Until now. I've started to make my
> salads a tad different, and now find that I enjoy eating them every
> day.
> What I've done is to use roughly equal amounts of veggies in the
> salad, and changed the vinagrette slightly.
> example:
> One handful of romaine lettuce, one handful of sliced cabbage, one
> handful of thinly sliced carrots, one handful of sliced scallions, one
> and a half handfuls of sliced celery, one handful of sweet red
> peppers. In a stainless steel or whatever bowl. Then add: freshly
> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
> (to taste), a small amount of honey(to taste; I don't like it too
> sweet), olive oil, and some apple cider vinegar; about equal to the
> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
> this is how I like it). Toss the salad. It's really great, at least
> according to my tastes. I really like the cabbage in there.
I've always made my salad dressing on top of the salad with equal parts oil
and vinegar. I salt and pepper the salad first, pour on a spoonful of oil
of the day and then the vinegar of the day. Toss. I find the equal parts
combo makes a nice fresh-tasting coating for the salad without overwhelming
with a dressing flavor. I really don't care much for lettuce of any kind,
but do use it. My salad tends to be large dice veggies with some lettuce.
Often includes canned beans of some sort. Perhaps an hard boiled egg.
Janet

In article >,
brooklyn1 > wrote:

> So are yogurt and tomato sauce, separately or blended together... just
> add seasonings.

Oh! I LIKE that idea. :-)
I keep tomato paste on hand so that'd be good tossed in with some
dressing ideas.

Thanks!

Om -> Last day of vacation and always on the lookout for salad ideas for
work lunches...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
brooklyn1 > wrote:

> There isn't a bottled dressing
> on the shelf I can't make, make better, and make with very little
> effort... never measure either. Easiest salad dressing is a tin of
> olive oil packed bristling and juice of half a lemon... sardines and
> olive oil are far tastier than olive oil with that totally tasteless
> dago fetus style mozz.

I'll bet Anchovie infused Olive Oil with a little garlic and lemon would
be good too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article > ,
"Janet Bostwick" > wrote:

> I've always made my salad dressing on top of the salad with equal parts oil
> and vinegar. I salt and pepper the salad first, pour on a spoonful of oil
> of the day and then the vinegar of the day. Toss. I find the equal parts
> combo makes a nice fresh-tasting coating for the salad without overwhelming
> with a dressing flavor. I really don't care much for lettuce of any kind,
> but do use it. My salad tends to be large dice veggies with some lettuce.
> Often includes canned beans of some sort. Perhaps an hard boiled egg.
> Janet

While I do like lettuces, (boston butter and romaine being my
favorites), I tend to use more baby spinach leaves as the base any more.
And add shredded fresh Basil when I have it available.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"Nancy Young" > wrote in
on Nov Sun 2009 10:33 am

> garden-variety dick wrote:
>
>> What I've done is to use roughly equal amounts of veggies in the
>> salad, and changed the vinagrette slightly.
>> example:
>> One handful of romaine lettuce, one handful of sliced cabbage, one
>> handful of thinly sliced carrots, one handful of sliced scallions, one
>> and a half handfuls of sliced celery, one handful of sweet red
>> peppers. In a stainless steel or whatever bowl. Then add: freshly
>> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
>> (to taste), a small amount of honey(to taste; I don't like it too
>> sweet), olive oil, and some apple cider vinegar; about equal to the
>> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
>> this is how I like it). Toss the salad. It's really great, at least
>> according to my tastes. I really like the cabbage in there.
>
> I love having some raw cauliflowerettes in there, or some cut up
> apple or orange. It's got to be more than just lettuce with some
> dressing or it just gets to be boring. Sunflower seeds are nice, too.
>
> nancy (doesn't know if cauliflowerettes is a word. I just like them
> very small but big enough to fork)
>
>
>

Corn nibblets work well so do hardboiled eggs and pomegrante seeds. (Probably spelled that
wrong).

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

garden-variety dick wrote:
> I've had trouble eating my daily salads without putting lots and lots
> of store brought dressing on it; especially blue cheese dressing. I
> can't stand a normal salad with just a homemade simple vinagrette
> dressing for more than two days. Until now. I've started to make my
> salads a tad different, and now find that I enjoy eating them every
> day.
> What I've done is to use roughly equal amounts of veggies in the
> salad, and changed the vinagrette slightly.
> example:
> One handful of romaine lettuce, one handful of sliced cabbage, one
> handful of thinly sliced carrots, one handful of sliced scallions, one
> and a half handfuls of sliced celery, one handful of sweet red
> peppers. In a stainless steel or whatever bowl. Then add: freshly
> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
> (to taste), a small amount of honey(to taste; I don't like it too
> sweet), olive oil, and some apple cider vinegar; about equal to the
> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
> this is how I like it). Toss the salad. It's really great, at least
> according to my tastes. I really like the cabbage in there.

Consider other oils?

I like to sprinkle a green salad with avocado oil and then a bit of
fresh lime juice and toss.

But walnut oil is famous and i even like the sesame oil, soy sauce and
sake for a salad dressing.

The various fruit vinegar's (as you note) are nice also.

Do you let your vinaigrette age?

I try to keep a cup or so of vinaigrette around, it improves with age
imo, however if i need it for use immediately i will add a pinch of sugar.

Even 30 minutes of wait time before use improves a vinaigrette,
dramatically imo, and 24 hours is correspondingly better.

I once made a blue cheese and buttermilk salad dressing with 1 whole
clove of elephant ear garlic. It took 3 days for it to peak out at a
really spicy hot flavor and then level off to something i could actually
enjoy eating 4 - 6 days latter.

However, several people who tasted it liked its initially overly intense
garlic flavor.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

>> I've had trouble eating my daily salads without putting lots and lots
>> of store brought dressing on it; especially blue cheese dressing. I
>> can't stand a normal salad with just a homemade simple vinagrette
>> dressing for more than two days. Until now. I've started to make my
>> salads a tad different, and now find that I enjoy eating them every
>> day.
>> What I've done is to use roughly equal amounts of veggies in the
>> salad, and changed the vinagrette slightly.
>> example:
>> One handful of romaine lettuce, one handful of sliced cabbage, one
>> handful of thinly sliced carrots, one handful of sliced scallions, one
>> and a half handfuls of sliced celery, one handful of sweet red
>> peppers. In a stainless steel or whatever bowl. Then add: freshly
>> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
>> (to taste), a small amount of honey(to taste; I don't like it too
>> sweet), olive oil, and some apple cider vinegar; about equal to the
>> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
>> this is how I like it). Toss the salad. It's really great, at least
>> according to my tastes. I really like the cabbage in there.
>
> Another two good low fat salad dressing ingredients are soy sauce and
> mustard. :-)
>
> I have a dipping sauce I use that is approx. 1/3 soy sauce, 1/3 apple
> cider or red wine vinegar and 1/3 mustard. I'll also often add a little
> oyster sauce to that.
> --
> Peace! Om

Dijon and balsamic also makes a lovely dressing. Two parts balsamic to one
part mustard, a bit of salt and pepper and some chopped fresh herbs (almost
anything works).

Jon

Omelet wrote:
tastes. I really like the cabbage in there.
>
> Another two good low fat salad dressing ingredients are soy sauce and
> mustard. :-)
>
> I have a dipping sauce I use that is approx. 1/3 soy sauce, 1/3 apple
> cider or red wine vinegar and 1/3 mustard. I'll also often add a little
> oyster sauce to that.

My wife make wonderful salad dressing.She uses one part red wine vinegar
to two parts olive oil and adds a crushed clove of garlic,a little fresh
lemon juice, salt, pepper, mustard powder and Worstershire sauce.

brooklyn1 wrote:
> On Sun, 08 Nov 2009 10:16:07 -0600, Omelet >
> wrote:
>
>> In article
>> >,
>> garden-variety dick > wrote:
>>
>>> I've had trouble eating my daily salads without putting lots and lots
>>> of store brought dressing on it; especially blue cheese dressing. I
>>> can't stand a normal salad with just a homemade simple vinagrette
>>> dressing for more than two days. Until now. I've started to make my
>>> salads a tad different, and now find that I enjoy eating them every
>>> day.
>>> What I've done is to use roughly equal amounts of veggies in the
>>> salad, and changed the vinagrette slightly.
>>> example:
>>> One handful of romaine lettuce, one handful of sliced cabbage, one
>>> handful of thinly sliced carrots, one handful of sliced scallions, one
>>> and a half handfuls of sliced celery, one handful of sweet red
>>> peppers. In a stainless steel or whatever bowl. Then add: freshly
>>> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
>>> (to taste), a small amount of honey(to taste; I don't like it too
>>> sweet), olive oil, and some apple cider vinegar; about equal to the
>>> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
>>> this is how I like it). Toss the salad. It's really great, at least
>>> according to my tastes. I really like the cabbage in there.
>> Another two good low fat salad dressing ingredients are soy sauce and
>> mustard. :-)
>>
>>
> So are yogurt and tomato sauce, separately or blended together... just
> add seasonings. An 8 oz tin of plain old tomato sauce blended with a
> cup of mayo (use low fat if you like), with s n'p, a smidge of
> vinegar, a spoon of brown sugar, a pinch of 'talian herbs and
> granulated garlic. A glass of white wine with apple cider vinegar,
> toasted sesame oil and a spoon of apricot jam makes a great oriental
> slaw dressing. Crumbled blue cheese with low fat yogurt works. And
> don't forget citrus, wine, and beer. There isn't a bottled dressing
> on the shelf I can't make, make better, and make with very little
> effort... never measure either. Easiest salad dressing is a tin of
> olive oil packed bristling and juice of half a lemon... sardines and
> olive oil are far tastier than olive oil with that totally tasteless
> dago fetus style mozz. I don't see the point to pouring olive oil on
> fresh mozz, wastes both ingredients, unless yer a guido with TIAD.

I forget whether you like anchovies, but one can also make a very
strong dressing with the oil from a tin of anchovies plus vinegar.

--
Jean B.

"Jean B." wrote:
>brooklyn1 wrote:
>> On Sun, 08 Nov 2009 10:16:07 -0600, Omelet >
>> wrote:
>>
>>> In article
>>> >,
>>> garden-variety dick > wrote:
>>>
>>>> I've had trouble eating my daily salads without putting lots and lots
>>>> of store brought dressing on it; especially blue cheese dressing. I
>>>> can't stand a normal salad with just a homemade simple vinagrette
>>>> dressing for more than two days. Until now. I've started to make my
>>>> salads a tad different, and now find that I enjoy eating them every
>>>> day.
>>>> What I've done is to use roughly equal amounts of veggies in the
>>>> salad, and changed the vinagrette slightly.
>>>> example:
>>>> One handful of romaine lettuce, one handful of sliced cabbage, one
>>>> handful of thinly sliced carrots, one handful of sliced scallions, one
>>>> and a half handfuls of sliced celery, one handful of sweet red
>>>> peppers. In a stainless steel or whatever bowl. Then add: freshly
>>>> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
>>>> (to taste), a small amount of honey(to taste; I don't like it too
>>>> sweet), olive oil, and some apple cider vinegar; about equal to the
>>>> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
>>>> this is how I like it). Toss the salad. It's really great, at least
>>>> according to my tastes. I really like the cabbage in there.
>>> Another two good low fat salad dressing ingredients are soy sauce and
>>> mustard. :-)
>>>
>>>
>> So are yogurt and tomato sauce, separately or blended together... just
>> add seasonings. An 8 oz tin of plain old tomato sauce blended with a
>> cup of mayo (use low fat if you like), with s n'p, a smidge of
>> vinegar, a spoon of brown sugar, a pinch of 'talian herbs and
>> granulated garlic. A glass of white wine with apple cider vinegar,
>> toasted sesame oil and a spoon of apricot jam makes a great oriental
>> slaw dressing. Crumbled blue cheese with low fat yogurt works. And
>> don't forget citrus, wine, and beer. There isn't a bottled dressing
>> on the shelf I can't make, make better, and make with very little
>> effort... never measure either. Easiest salad dressing is a tin of
>> olive oil packed bristling and juice of half a lemon... sardines and
>> olive oil are far tastier than olive oil with that totally tasteless
>> dago fetus style mozz. I don't see the point to pouring olive oil on
>> fresh mozz, wastes both ingredients, unless yer a guido with TIAD.
>
>I forget whether you like anchovies, but one can also make a very
>strong dressing with the oil from a tin of anchovies plus vinegar.

Hail Caesar!

I love anchovy... I use mashed anchovy paste for eyebrow pomade...
then I lick it off! hehe

On Sun, 08 Nov 2009 13:05:48 -0500, brooklyn1 wrote:
>>
> So are yogurt and tomato sauce, separately or blended together... just
> add seasonings. An 8 oz tin of plain old tomato sauce blended with a
> cup of mayo (use low fat if you like), with s n'p, a smidge of
> vinegar, a spoon of brown sugar, a pinch of 'talian herbs and
> granulated garlic. A glass of white wine with apple cider vinegar,
> toasted sesame oil and a spoon of apricot jam makes a great oriental
> slaw dressing.

nothing says 'oriental' like yogurt, tomato sauce, italian herbs, and
apricot jam.

blake

On Nov 8, 10:50*am, garden-variety dick >
wrote:
> I've had trouble eating my daily salads without putting lots and lots
> of store brought dressing on it; especially blue cheese dressing. *I
> can't stand a normal salad with just a homemade simple vinagrette
> dressing for more than two days. *Until now. *I've started to make my
> salads a tad different, and now find that I enjoy eating them every
> day.
> What I've done is to use roughly equal amounts of veggies in the
> salad, and changed the vinagrette slightly.
> example:
> One handful of romaine lettuce, one handful of sliced cabbage, one
> handful of thinly sliced carrots, one handful of sliced scallions, one
> and a half handfuls of sliced celery, one handful of sweet red
> peppers. *In a stainless steel or whatever bowl. *Then add: freshly
> ground black pepper, a few shakes of lemon pepper, a wee bit of salt
> (to taste), a small amount of honey(to taste; I don't like it too
> sweet), olive oil, and some apple cider vinegar; about equal to the
> amount of olive oil(I know it's supposed to be in a 3:1 ratio, but
> this is how I like it). *Toss the salad. *It's really great, at least
> according to my tastes. *I really like the cabbage in there.

I make mine with half romaine, half spring mix or other peppery-bitter
greens. top with mushroom, scallion, tomato, red pepper. Sometimes a
little crumbled cheese or sliced firm-cooked eggs. Don't need any
dressing with all that flavor. Of course, now that tomato season is
over and pink rock season has begun, I may need to adapt that a tad.

maxine in ri

On Mon, 9 Nov 2009 12:10:47 -0500, blake murphy
> wrote:

>On Sun, 08 Nov 2009 13:05:48 -0500, brooklyn1 wrote:
>>>
>> So are yogurt and tomato sauce, separately or blended together... just
>> add seasonings. An 8 oz tin of plain old tomato sauce blended with a
>> cup of mayo (use low fat if you like), with s n'p, a smidge of
>> vinegar, a spoon of brown sugar, a pinch of 'talian herbs and
>> granulated garlic. A glass of white wine with apple cider vinegar,
>> toasted sesame oil and a spoon of apricot jam makes a great oriental
>> slaw dressing.
>
>nothing says 'oriental' like yogurt, tomato sauce, italian herbs, and
>apricot jam.
>
Nothing says ignoranus like an inebriated mick.
>blake

In article >,
Dave Smith > wrote:

> Omelet wrote:
> tastes. I really like the cabbage in there.
> >
> > Another two good low fat salad dressing ingredients are soy sauce and
> > mustard. :-)
> >
> > I have a dipping sauce I use that is approx. 1/3 soy sauce, 1/3 apple
> > cider or red wine vinegar and 1/3 mustard. I'll also often add a little
> > oyster sauce to that.
>
> My wife make wonderful salad dressing.She uses one part red wine vinegar
> to two parts olive oil and adds a crushed clove of garlic,a little fresh
> lemon juice, salt, pepper, mustard powder and Worstershire sauce.

Sounds like a good Italian dressing mix, thanks. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
"Jean B." > wrote:

> I forget whether you like anchovies, but one can also make a very
> strong dressing with the oil from a tin of anchovies plus vinegar.
>
> --
> Jean B.

Iirc, Caesar dressing contains anchovies?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

brooklyn1 wrote:

> On Mon, 9 Nov 2009 12:10:47 -0500, blake murphy
> > wrote:
>
>> On Sun, 08 Nov 2009 13:05:48 -0500, brooklyn1 wrote:
>>>>
>>> So are yogurt and tomato sauce, separately or blended together...
>>> just add seasonings. An 8 oz tin of plain old tomato sauce blended
>>> with a cup of mayo (use low fat if you like), with s n'p, a smidge
>>> of vinegar, a spoon of brown sugar, a pinch of 'talian herbs and
>>> granulated garlic. A glass of white wine with apple cider vinegar,
>>> toasted sesame oil and a spoon of apricot jam makes a great oriental
>>> slaw dressing.
>>
>> nothing says 'oriental' like yogurt, tomato sauce, italian herbs, and
>> apricot jam.
>>
> Nothing says ignoranus like an inebriated mick.


That's nothing, the cybertwot's husband thinks that VSOP stands for "Very
Skankie Old Pussy"...


--
Best
Greg

"Omelet" > wrote in message
news
> In article >,
> "Jean B." > wrote:
>
>> I forget whether you like anchovies, but one can also make a very
>> strong dressing with the oil from a tin of anchovies plus vinegar.
>>
>> --
>> Jean B.
>
> Iirc, Caesar dressing contains anchovies?
> --
> Peace! Om

If properly made it does not contain anchovies.

Charlie

On Nov 9, 6:43*pm, "Charlie" > wrote:
> "Omelet" > wrote in message
>
> news >
> > In article >,
> > "Jean B." > wrote:
>
> >> I forget whether you like anchovies, but one can also make a very
> >> strong dressing with the oil from a tin of anchovies plus vinegar.
>
> >> --
> >> Jean B.
>
> > Iirc, Caesar dressing contains anchovies?
> > --
> > Peace! Om
>
> If properly made it does not contain anchovies.
>
> Charlie

? A Caesar salad always contains anchovies.

On Mon, 9 Nov 2009 15:50:02 -0800 (PST), garden-variety dick
> wrote:

>On Nov 9, 6:43*pm, "Charlie" > wrote:
>> "Omelet" > wrote in message
>>
>> news >>
>> > In article >,
>> > "Jean B." > wrote:
>>
>> >> I forget whether you like anchovies, but one can also make a very
>> >> strong dressing with the oil from a tin of anchovies plus vinegar.
>>
>> >> --
>> >> Jean B.
>>
>> > Iirc, Caesar dressing contains anchovies?
>> > --
>> > Peace! Om
>>
>> If properly made it does not contain anchovies.
>>
>> Charlie
>
>? A Caesar salad always contains anchovies.

I don't *think* (not Googling for the answer) the original recipe had
anchovies. That's why I don't break into a sweat if I don't have
anchovies on hand, but want to make Caesar Salad.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>I don't *think* (not Googling for the answer) the original recipe had
>anchovies. That's why I don't break into a sweat if I don't have
>anchovies on hand, but want to make Caesar Salad.

The original-original just had Worcestershire sauce,
no physical anchovies, but Worcestershire sauce -- expecially
back then -- has anchovies in it.

At this point I would say anchovies are the expectation,
even more so than an slightly-emulsified-egg-oil dressing.


Steve

On Tue, 10 Nov 2009 00:11:03 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>I don't *think* (not Googling for the answer) the original recipe had
>>anchovies. That's why I don't break into a sweat if I don't have
>>anchovies on hand, but want to make Caesar Salad.
>
>The original-original just had Worcestershire sauce,
>no physical anchovies, but Worcestershire sauce -- expecially
>back then -- has anchovies in it.
>
>At this point I would say anchovies are the expectation,
>even more so than an slightly-emulsified-egg-oil dressing.
>
I agree with you on both points.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote:

>On Tue, 10 Nov 2009 00:11:03 +0000 (UTC),

>>At this point I would say anchovies are the expectation,
>>even more so than an slightly-emulsified-egg-oil dressing.

>I agree with you on both points.

I frequently make a romaine salad wih anchovies. But I don't
call it a Caeser when I don't use eggs,..

S.

On Tue, 10 Nov 2009 09:17:05 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>On Tue, 10 Nov 2009 00:11:03 +0000 (UTC),
>
>>>At this point I would say anchovies are the expectation,
>>>even more so than an slightly-emulsified-egg-oil dressing.
>
>>I agree with you on both points.
>
>I frequently make a romaine salad wih anchovies. But I don't
>call it a Caeser when I don't use eggs,..
>
Can't say I've ever made Caesar w/o egg. Anchovies, yes... but not
egg.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf > wrote in news:28dif518ae003uag8klm0puc38rgj9t092@
4ax.com:

> On Tue, 10 Nov 2009 09:17:05 +0000 (UTC),
> (Steve Pope) wrote:
>
>>sf > wrote:
>>
>>>On Tue, 10 Nov 2009 00:11:03 +0000 (UTC),
>>
>>>>At this point I would say anchovies are the expectation,
>>>>even more so than an slightly-emulsified-egg-oil dressing.
>>
>>>I agree with you on both points.
>>
>>I frequently make a romaine salad wih anchovies. But I don't
>>call it a Caeser when I don't use eggs,..
>>
> Can't say I've ever made Caesar w/o egg. Anchovies, yes... but not
> egg.


Mid 1990s, we ordered Caesar salad at a very popular restaurant.

It was created tableside in a large shallow wooden bowl, very
ceremoniously. Almost theater. Delicious!

Andy

Christine Dabney > wrote:

>On Tue, 10 Nov 2009 09:17:05 +0000 (UTC),

>>I frequently make a romaine salad wih anchovies. But I don't
>>call it a Caeser when I don't use eggs,..

>Ahhh.... anchovies....
>
>Are you a fan of bagna cauda too?

Not that I've yet encountered. It seems to me the vegetables
end up soaking up too much oil, throwing the result out
of proportion.

There are various other anchovy-containing things I like though,
such as pasta puttanesca.

Steve

On Mon, 09 Nov 2009 13:12:28 -0500, brooklyn1 wrote:

> On Mon, 9 Nov 2009 12:10:47 -0500, blake murphy
> > wrote:
>
>>On Sun, 08 Nov 2009 13:05:48 -0500, brooklyn1 wrote:
>>>>
>>> So are yogurt and tomato sauce, separately or blended together... just
>>> add seasonings. An 8 oz tin of plain old tomato sauce blended with a
>>> cup of mayo (use low fat if you like), with s n'p, a smidge of
>>> vinegar, a spoon of brown sugar, a pinch of 'talian herbs and
>>> granulated garlic. A glass of white wine with apple cider vinegar,
>>> toasted sesame oil and a spoon of apricot jam makes a great oriental
>>> slaw dressing.
>>
>>nothing says 'oriental' like yogurt, tomato sauce, italian herbs, and
>>apricot jam.
>>
> Nothing says ignoranus like an inebriated mick.
>>blake

rave on, Mr. Crystal Palace.

blake