Currently viewing the tag: "vinaigrette"
This was done for the 2010 Harvest Fair and uses a vinaigrette instead of mayonnaise like a German potato salad. Unlike German potato salad, this one has no bacon and is served cold. Romanze potatoes are originally from Germany and would be perfect for this recipe.
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This dressing is for a German style potato salad, but works well as a dressing for lettuces as well. The fennel takes it into a Mediterranean direction, so if you want a true German style dressing eliminate the fennel and go with some caraway instead, but go lightly with that. Caraway can easily take over a dish. This recipe makes more than enough dressing for the potato salad recipe, but better more than not enough. If you just want the dressing for a salad, halve the recipe. Toasting the fennel seeds in this recipe give them a sweeter, drier flavor. Untoasted, the seeds are stronger and have a more licorice-like flavor. Using half and half will add another layer to the flavors. You could also use this recipe for a slaw with cabbage, carrots, and fennel.
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This dressing was originally for blanched and chilled haricot vert. It goes well on things like shredded beets, cooked or raw. If you use these on red beets, the dressing will take on a lovely magenta color.
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To me, “white balsamic vinegar” is a bit of a misnomer as one of the things that give balsamic vinegar its particular flavor is the succession of barrels it goes through over time. The white balsamic version is lighter and subtler than regular balsamic vinegars, and makes a nice dressing or sauce for when you want to complement more delicate flavors.
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Sometimes I just get in the mood for something from my childhood, and when it comes to salads, this does it. This is based on a taste memory of the Thousand Island dressing from the now defunct Marshall Field’s Department store in Chicago. This dressing is great on turkey sandwiches or salads with lots of chunky veggies in it.
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Vinaigrettes are usually thought of as oil and vinegar dressing. In actuality, vinaigrettes can be used as a sauce, especially for fish and poultry, on sandwiches, as a marinade, or even as a pasta sauce. Vinaigrettes are great poured over roasted vegetables such as potatoes, parsnips, and beets, while still warm so the flavors are absorbed. This makes an excellent salad, and is, in fact, how German potato salad is made.
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I was in the mood for salad, but wanted something a little creamer than the usual vinaigrette. I also wanted something a little light as I was dressing baby greens. My Meyer lemon tree had just given me an abundance of fruit also, so all these things were playing in my mind as I opened the refrigerator. Here is the result.
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Here is a “suite” of dressings that all turn on one basic dressing called “amazu”. Amazu is the dressing you get on your basic sunomono, or cucumber salad at Japanese restaurants. The rest are just variations on a theme. When it comes to oil, I keep it very light. Instead of the basic 3:1 ratio of vinaigrette, if I use oil with this dressing I go very lightly, making what is sometimes called a “slack” in restaurants. The idea is to use just enough to help the flavors stick to the food. Usually, this is something like a 1:1 ratio.
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This is a fancy appetizer I did for a party once, but it is so good it keeps showing up. Although I like the stacked presentation a lot, this salad works equally well when simply tossed in a bowl and then put onto plates. Also, since I like it so well, the 3 inch diameter salad isn’t always large enough.
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