I hate salad dressing! And when I say that, I am referring to almost every store-bought or restaurant weirdness with tons of preservatives and sugar and flecks of unidentifiable crap that will last in the fridge until the apocalypse. Pretty much the only dressing I like is the carrot-ginger dressing you get at a sushi place (which they sell at the supermarket and is acceptable in my book).
Home-made salad dressing is another story. I LOVE to make my own dressings for many reasons. For one thing, its freakin easy. You can pretty much always make it taste however you want, and...ready?...YOU ACTUALLY KNOW WHATS IN IT! Normally mine are simple vinaigrettes with herbs, or peppers and lemon, but this time I stole yet another recipe from "The Cook's Book of Intense Flavors".
Raspberry Vinaigrette. It came out soooooooooo good. Although the overall look makes me feel like it should be going on ice cream. Just zip the following in the food processor:
1/4 cup EVOO (ew, I hate Rachael Ray)
1/4 Grape Seed oil
Juice of 1 lemon
1/4 cup of raspberry vinegar
1 tbs. dijon mustard
1 shallot
2 garlic cloves
1 tbs. honey
1 tbs. sugar
2 tbs. each of fresh raspberries and blackberries
salt and pepper
See the dressing below, featured on an AMAZING salad of baby greens, fresh berries, orange and grapefruit segments, walnuts, red onion, and crumbled bleu cheese. This was one of the best salads of my life. And it happened today. What if I can never top it? OMG! It could be only down hill from here! : (
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