Eating in the Green: Kick the Bottle

   A dash of sweet with a hint of zing- and herb, an oil and a whisk-like thing. Home made dressings were something I often longed for but just didn't quite get the hang of; it seemed so complicated. Either we had the wrong oil, or lacked the right herbs..it seemed the recipes we found were just so..complicated.
   Well that just wouldn't do. We took matters into our own hands..I mean, I am all for experimentation in teh kitchen! Every well balanced dressing seems to possess some basic components: oil, acid, flavorings and optional creams. A little research, a little review and plenty of tasting, a basic dressing began to from; a flex-recipe- -- the formula for creativity to suite every taste.

Basic Dressing Flex-recipe Formula

to every 1/4 cup of acid (such as a vinegar or a citrus juice) add:

1 Tablespoon of finely chopped herb or a combination of herbs

decide if a cream component is needed: if so add a spoonful (such as a coarse mustard. yogurt or sour cream, even mayo or heavy cream will do)

now finish it off by whisking in 1/2 cup of oil (such as olive, canola, coconut or whatever you like)

   How easy is that? This can be made ahead and stored in the fridge- decorative decanter or mason jar. I often whisk my dressing in the bottom of a large bowl and chop my salad right on top; one good toss and you're ready to eat!

Now- here are a few tips we love:

instead of one acid, combine 2 tablespoons vinegar with 1/4 cup citrus: very tasty
herb based vinaigrette using: parsley, tarragon, and thyme (add to this a minced clove of garlic and some sour cream for a ranch style flavor) dash some Parmesan cheese in..super!
using dijon mustard and 1 small minced onion
balsamic with a minced garlic clove
use the juice and zest of a lemon, lime and orange with olive oil and pepper
lastly: 1/2 cup crushed raspberries with a spoonful of chopped mint

   Tasty, simple and open to exploration: the basic dressing formula..let's go enjoy some greens today!