2-12: Tips About Salad Dressing

2-12: Tips About Salad Dressing

Since there’s about to be quite a few salad recipes coming up, I thought I’d put 2-12: Tips About Salad Dressing out there as well. I tried to think of more salad dressing variations than what they list here, but honestly? Most “traditional” salad dressings do fall into one of the three categories they establish: vinaigrette, cream/mayo-based, and low-calorie. Go ahead–can you think of one that doesn’t?

PS: I spy that sneaky tarragon vinegar in their picture below. If you want to learn to make your own, check out 19-7: Fresh and Dried Herbs.

At the restaurant I worked at a few years ago, we made our own dressings from scratch. And by “we”, I mean “me”–I made all the dressings for the whole restaurant every week and kept everything stocked up, since it was my station (garde manger, or pantry chef) that made the salads. We made a blue cheese, ranch, balsamic vinaigrette, Caesar, and another, lighter vinaigrette.

One of the first times I made the blue cheese dressing (which required a giant immersion blender and a 22-quart Cambro), a customer liked it so much they asked to buy some to take home. I guess that makes me qualified to write about salad dressings now.

Hey–I have to find something to do while we’re all staying at home for a while. And so do you (probably), so why not read this?


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11-6: Sweet and Sour Shrimp

11-6: Sweet and Sour Shrimp

11-6: Sweet and Sour Shrimp is another of those dishes that I’d love to order from a restaurant and would not think to make at home. Simply Delicious has quite a few Chinese restaurant-style dishes, including 6-27: Sweet and Sour Chicken, 6-11: Chinese Duck, and 11-36: Hong Kong Shrimp.

It just so happens that Sweet and Sour Sauce is my favorite version of any dish on a Chinese menu. Shrimp is a decent choice.


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