Dad's Own Cookbook by Bob Sloan

Author:Bob Sloan
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2007-06-15T16:00:00+00:00

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The Basic Dressing

There are some decent bottled vinaigrettes that you should keep on hand for use in a pinch, such as Newman’s Own and Blanchard & Blanchard. But once you learn how easy it is to make your own dressing, the bottled ones may not seem as appealing. Remember dressing is meant to enhance the flavor of the salad, not smother it. Create salads with interesting and diverse flavors and dress them sparingly.

Olive Oil

The recent surge of interest in olive oil in the United States elevated this rustic food to a lofty status, with connoisseurs touting the virtues of oil costing upwards of $20 a bottle. While there are subtle distinctions among oils, you need not spend exorbitant sums to get a flavorful one.

You should, however, buy only “extra-virgin” olive oil to use on your salads. “Extra-virgin” comes from the first pressing of the olives and is, therefore, the purest and most flavorful oil. Subsequent pressings, designated superfine, fine, virgin, pure, or simply olive oil, are perfectly suitable for use in cooking. In fact, the subtle flavor of finer olive oils is lost at high temperatures. Olive oil does eventually become rancid, so store it in a cool, dry place and buy only as much as you can use in 6 months. In hot weather olive oil should be stored in the refrigerator. It will get cloudy and thick, but returns to normal when brought to room temperature.

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