So today’s post is a short one sorry, long day at the office! I think I’m making up for it though by having today’s recipe be a 2-4-1. Today’s recipe for Raspberry Dressing calls for the use of raspberry vinegar. For those of you not familiar with this, it’s a vinegar (duh!) that is pink/red in colour and has been steeped (commercially) with raspberries. This is a great vinegar to use in salads or on fish. I don’t think I’d necessarily use it with anything else off the top of my head, though I’m sure there is a website out there dedicated to its million and one uses.
It can sometimes be hard to find specialty vinegars that are kosher however. So I’ve included a short recipe on how to make your own. If you don’t want to (or can’t be bothered) you can substitute by using one of the milder vinegars out there, like apple cider or red or white wine vinegar. This dressing though would be great one one with lots of dark leafy greens, like spinach, so go ahead, and mix some up!
So personally, I love a good salad. Though I tend to be partial to salads that are more “gunk” than lettuce. By “gunk” of course I mean every vegetable under the sun (other than a leafy green) and any accoutrements that you can find. Gimme a Greek Village salad any day! A simple mixture of large chunks of tomato, peppers, red onion, cucumber, feta cheese and olives. I’m practically already drooling. I think salads get a bad rap as “diet food” when, at the end of the day, some of them can contain more fat and calories than burger. Of course though, that’s what makes them awesome. I like playing up different tastes and textures as well. Add some dried cranberries or raisins for a sweet, chewy bite. Add cheese for some salt and creaminess. Don’t forget things like seeds and nuts, or croutons, for a crunch.
Then of course, you have the pièce de résistance… The dressing! I normally tend to go with a simple vinaigrette mixture, based on the ratio of 3 to 1: 3 parts oil to one part acid (vinegar, lemon juice, etc.), then salt, pepper, and any other spices or flavours that I want. That’s my standard go to when I’m making any type of salad. But…. every now and then, I break out the big guns and go for something thick and creamy, like today’s recipe for Green Goddess Dressing. It’s been around since the 1920s but I was a little slow to jump on that bandwagon, only personally discovering it for myself in this past year. The rich dressing makes an amazing topper for salads (naturally), but also works as a dip or marinade for fish. Enjoy!