Roquefort from the now closed Apollo’s Pizza and Pasta in Olympia, WA. Haven’t had anything that came close since
Depends on the salad.
(But let’s be honest, it’s usually ranch.)
Balsamic.
simple vinaigrette. Olive oil, French mustard, vinegar, salt, pepper (garlic, shallots). depending on the salad it’s wine vinegar (red or white) or apple cider vinegar, Dijon or à l’ancienne mustard. if i feel fancy I’ll add some herbs (tarragon is great) or some egg yolk for extra creaminess.
Simple. Lists 14 ingredients.
Blue cheese
Eh… better than maggots.
20% balsamic vinegar 30% olive oil 50% maple syrup As much mustard as is needed to keep it from separating
Takes 5 minutes to make and keeps for a long time
Love me some 50/50 lemon juice and maple syrup. Never thought to try with balsamic/oil, thanks for the tip!
lately i have been mixing avocado, salsa and pure fermented habanero sauce and slapping that on lettuce and arugula it’s so good
Usually a little bit of olive oil, salt, and balsamic vinegar OR fresh lemon juice.
Going to be the weird one and say none. Salads is fine without dressings
Not weird. I love naked salad. Sometimes I put it in a burrito and make a wrap.
just olive oil and a bit of fresh lemon juice. I’m not that salad dressing kind of guy.
Olive oil, balsamic vinegar, the not smooth kind of mustard, honey or syrup, onion, salt and pepper.
Or mostly the same but swap mustard for chilli paste (gochujang or samba olek) and the olive oil for toasted sesame oil, maybe also swap to different vinegar but balsamic still works.
Depends on the kind of salad!
If you mean the leafy greens kind of salad, I’m pretty variable in that I don’t have one specific favorite, and prefer to mix things up (bad pun intended).
Honey mustard, usually homemade if I have time and freedom to make it.
Russian and/or Catalina are pretty nice when used sparingly, particularly if there’s egg in the salad.
Vinaigrettes are great when I have access to antacids lol. Love the taste, but the heartburn can be a barrier.
Caesar salads need caesar dressing.
And, in a pinch, some lemon juice, salt, pepper and a bit of olive oil will get the job done.
For other salads, like potato salad, I do blends as well usually. But it’s going to be blends of Duke’s, Hellman’s and miracle whip. None of them are perfect by themselves for every combination of ingredients, so it comes down to tweaking each batch until it’s right. But usually it’ll start with a 2:1 of one of the two mayo brands to miracle whip. Sometimes it’s all three in equal measures to start. Rarely it’ll be the two mayos only, or miracle whip with either small amounts or none of the others.
That last is typically only going to be a specific egg salad that has no pickle relish, so it needs the bump of sweetness and acidity MW brings to the table that gets muddied with mayo added too.
It’s all about creaminess, flavor balance, and the palates of who will be eating.
Make a vinaigrette then crumble in blue cheese and shake it together. That might be my favorite, or at least the best one I’m usually willing to make.
Cesar!
I’m a simple man, just olive oil, salt and lemon
