Salad dressings are very simple to make. I prefer them over store-bought any day. The flavors seem better and I can easily adjust it to my taste. More garlicky? No problem. Toss in another clove. More vinegar-y? Splash in extra vinegar. Making Mediterranean? Use red wine vinegar. Flavors of the Orient? Make Asian dressing with soy sauce, ginger, and sesame oil.
My dressing maker is a blender. Some folks use a bowl and whisk. You can do that if you want the arm exercise. I reserve arm exercises for gardening and yard work. Edging and trimming my yard is plenty enough for me. There is more that comes with mowing and digging in the dirt. Anyway, the ease of using a blender gets my vote in dressing making.
Asian dressing can also be a marinade. It would be great for chicken, pork, shrimp, or many other meats and vegetables. The dressing is thin like a classic vinaigrette. I drizzled it over grilled romaine and topped it with some sliced green onions. It was so good I sopped up every last drop of it with a slice of bread. Yep, clean plate club for sure.
Want the recipe? You have to head over to Cookistry to get it. I am guest posting over there to help Donna out while she is taking care of her husband. He had a life-threatening condition and has been in and out of the ICU. You can read more about it in her “Over one hurdle – surgery is done” post and a follow up with “Thirty-four years and going strong“. You can get to my post and the recipe by clicking this link → Asian Dressing.
Simon Narracott
Friday 28th of September 2012
The Asian dressings look and smell wonderful. I just wish there was as much choice in Asian beers to go with a good salad.