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Salad dressing

Bacon grease to make it manly enough to consider eating a salad.

That or french / italian.
 
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Ranch, raspberry vinaigrette, blue cheese, Caesar's, Loretto (you probably can't get it - it's a local dressing made at what used to be a very well known restaurant - but it suffered the 2nd generation idiots running it into the ground fate), and my favorite: poppy seed.
 
If it's mostly good lettuce, just oil & vinegar. If lots of vegetables, or iceberg lettuce, and if the ranch is not made with soybean oil, then ranch.

Caesar salad I like, too, but not so much salad with Caesar dressing on it. As you might imagine, that's usually the kind of salad I make at home.
 
RelaxTheMind said:
i dont use any salad dressing. took a while to get used to but now its weird/too strong if i add dressing.
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Same. I just like to taste the salad by itself. Everytime I'm out at dinner with friends they give me this look like I'm crazy for not getting dressing.
 
There are people who like your creamy dressings, and there are people who like your vinegar dressings. I'm in the latter camp. Ken's Steakhouse Caesar is pretty good. I also like the Olive Garden Italian. Probably half the time I just make my own: 2/3 red wine vinegar, 1/3 olive oil, salt and pepper to taste, toss in whatever else you want (garlic, onion powder, basil, whatever) and you're done.
 
I pour on extra virgin olive oil, then a bit of balsamic vinegar. Add black pepper, crushed red pepper, and packaged parm/romano cheese.
 
Caesar is my favorite. I make my own with anchovies, lemon juice, crushed garlic, dijon, red wine vinegar, worcheshire, raw egg yolk (tried the coddled egg and found it didn't make any real difference), canola oil, olive oil, salt, and a stick blender to create the emulsion. I make the croutons from scratch too. Finish the salad with some freshly grated parmesan and ground pepper. A caesar salad is simplicity that can be incredible when done right.
 
I don't even bother with emulsifying: I stir it just before mixing, and let the separating oil, water, and yolk go where it wants to. As long as you didn't use too much oil, it will almost all stick to the lettuce and croutons.
 
This steak restaurant near me sells their blue cheese dressing that they make and it's so damn good. Definitely my favorite.
 
Cerb said:
I don't even bother with emulsifying: I stir it just before mixing, and let the separating oil, water, and yolk go where it wants to. As long as you didn't use too much oil, it will almost all stick to the lettuce and croutons.
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I like to emulsify it because then you have a dressing that's good for a few servings, plus it gets better with age, to a point. It'll last in the fridge for about a week. I make it about once a month so as not to get burned out on it.

Once I got caesar dressing down pat, and it's easy to do, the store-bought stuff seems rank. And homemade croutons? There is no comparison. Even if people don't want to bother making their own dressing, make your own croutons. It's so simple and blows away anything you can overpay for at the store. It's a perfect use for stale bread.
 
Been making my own for a while now. Ingredients are olive oil, red wine vinegar, fresh minced garlic, and a bit of dijion mustard. It is fantastic and you don't need much.
 
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