When it comes time to dress a salad, everyone asks me to do it—even though I’m not totally at ease in the kitchen, with dressing, I just have a knack for it. We’ve written about our salads before, and our dressing, but I have come to realize that one of the things that makes my dressing consistently good, is Champagne vinegar. Unfortunately they don’t stock it at Trader Joe’s, but it isn’t hard to find for the most part (meaning, it isn’t a specialty item you have to order online). What I love about it is it’s just strong enough, but it doesn’t overpower the way a red wine vinegar does. It is subtle unlike Balsamic. And I like that it doesn’t have a color. Pick it up next time and try it–and let me know what you think. As for the dressing itself, which I never measure and only ever eyeball, I use:
Squeeze of lemon if I have it
If it’s a salad of delicate greens, that is all I will do. If it is heartier, or the main course would be helped by a stronger dressing, I will express a clove of garlic into it. I never make more than what I need for the night, which is silly, since I usually need it for lunch the following day. To make it in a larger batch, you’ll just need to fiddle around to get the amounts right.