Saturday, January 31, 2015

Salad Dressing

I found this recipe for salad dressing on Pinterest.  I made some for my salad supper last night, so I can attest that it is indeed scrumptious.

Smash up an anchovy and a clove of garlic. Finely dice a shallot (or two) and put this all in a jar.  Add 1/4 cup white wine vinegar (any mild vinegar or fresh lemon juice works really well).  Let it sit for about ten minutes.  Whisk in 2 teaspoons of dijon mustard, then slowly whisk in 1/2 cup of olive oil.
google image

I poured some on romaine lettuce, avocado slices, and fresh parsley.  So fresh and yummy!

I learned how to slice an avocado without getting it all over my hands when I visited Mike's daughter on the trip to Florida in December.  Maybe everybody knows this already, but it was a revelation to me!

You split the avocado in half with a knife, working it around the pit in the center.  Perhaps you will want to refer back to the circumferential method of splitting an English muffin as exposited by Sextant on a previous post of mine.

The pit will remain in one half.  Whack it with a nice sharp knife and give it a twist and, Voila!, out it pops.  Then carefully run the knife down each half of the avocado, slicing but not piercing the skin.  You can feel the blade hit the inside of the tough skin.  Then with a spoon, lift the slices of avocado out of the shell.

15 comments:

  1. I like the sound of that salad dressing, and we eat lots of greens - thanks. That's exactly how I slice my avocados.

    ReplyDelete
  2. That's how I slice them too... except that I actually slice them inside the skin and take out the individual slices with the knife. Love fresh avocado!

    ReplyDelete
  3. The dressing sounds delicious. I saw avocados done that way on TV, and it looked fairly easy. Glad to hear it worked well in your test kitchen!

    ReplyDelete
  4. Hold the anchovies please, otherwise yummy sounding. Smart idea on slicing the avocado before spooning it out of the hide.

    ReplyDelete
    Replies
    1. it's one anchovy crushed up. You wouldn't even know it was there except for the umami.

      Delete
    2. Anchovies are one of those things in life that the thought is probably far worse than the reality. I WOULD KNOW it was THERE!

      Delete
  5. I like guacamole, so I might try this procedure. Your salad dressing sounds yummy.

    ReplyDelete
  6. Fresh salad dressing is always the best. I will have to try this...need to find anchovies! I have always opened my avocados that way...work well.

    ReplyDelete
  7. Thanks for the avocado opening method. Since I am pretty sure I can't buy one anchovy, I might leave that little dickens out. They are not a favorite of mine--maybe the cat would like them?.

    ReplyDelete
    Replies
    1. Seriously, you would not know it is there, but it is true that you cannot buy just one.

      Delete
  8. I love avocados! Never had one until I was 13 -- you just didn't find them in the markets of Michigan and if you did they were terrible. I cut mine almost the same way except that to remove the pit I just poke the knife tip through that half from the back and it pops it right out. Now I want an avocado! It certainly one of the best things about living in southern California. They are plentiful and inexpensive -- and good for you!

    ReplyDelete
    Replies
    1. I think I was in my twenties before I tasted an avocado. Only in the past ten years or so have they become a regular item, and mostly when in FL.

      Delete
  9. Yum. I'm enjoying fresh lettuce from my garden these days. So delicious.

    ReplyDelete
  10. That's pretty much how we get the avocado out.
    Your salad dressing sounds fabulous! You got me at anchovies! I love anchovies in dressing.

    ReplyDelete

I appreciate readers' comments so much. You don't even always have to agree with me.