Comments on: Vinaigrette

By: Beetroot « Babyccino Kids: Daily tips, Children's products, Craft ideas, Recipes & More

Fri, 30 Jul 2010 15:01:50 +0000

[...] I steamed them and then grated them with carrots and made a great salad with a vinagrette sauce. The purple of the beetroot simply looked great mixed in with the orange colour of the [...]

By: Steph

Steph — Thu, 02 Jul 2009 09:31:37 +0000

Some French friends of ours shared this family dressing. Just before serving dinner, mince some garlic, almost so small it is a paste. Place in salad mixing bowl and add enough good sea salt to just coat the garlic. Let this sit through dinner. This mellows out the garlic and gives it an almost nutty quality. When ready for the salad course add some good olive oil and loosen up the garlic-salt mixture. Lightly coat the salad greens with this mixture and then add good red wine vinegar to taste. We often serve this with a nice bit of cheese.

By: furrycat

furrycat — Wed, 01 Jul 2009 07:03:17 +0000

Hi.
Just wanted to share our favourite dressing, which is made by mixing olive oil, balsamic vinegar, dijon mustard & honey. I cannot tell you the exact quantities, it’s a question of how mild or hot you like your dressing…
This makes a rather sweet & creamy dressing that goes very well with lamb’s lettuce.

By: Esther

Esther — Tue, 30 Jun 2009 19:57:24 +0000

Hi Simone,
But of course, the salad is to be eaten after the main course. What else!!
(This is how we eat it, but in the US the salad is used to be eaten as a starter, and in the Nehterlands the salad accompagnies the main course — on the same plate!!!)

By: Simone

Simone — Tue, 30 Jun 2009 19:37:42 +0000

And here is another rule. In south france you never ( my grandmother from Nimes insist on this) eat the salat (green or mixed leaves) before but after the main course. Which is not the case in northern france.

By: Rebecca

Rebecca — Mon, 29 Jun 2009 23:21:40 +0000

Salad dressing is so personal, eh? My husband hated salad as a kid, but finally realized it was the vinegar he hates! So now his fave is just olive oil, lemon, some good sea salt and pepper.

By: Michela

Michela — Mon, 29 Jun 2009 20:48:02 +0000

talking about strict rules… in Italy it would be unthinkable to use anything but extra-virgin olive oil!!

By: Esther

Esther — Mon, 29 Jun 2009 20:09:46 +0000

I love French vinaigrette… I never knew about mixing in the salt before adding the oil!