Weekly Photo Challenge: FRIENDSHIP, or Why I Like My Own Salad Dressing Best

I’m a good cook (no-bake) but without any distinguished recipe inventions or any of that stuff — Just a good everyday cook. But one thing I stoutly maintain: my salad dressing is the BEST. People always comment on it, want to know what I do, and I tell them. (I’m not one of those people who groove on leaving out an ingredient so they can’t be duplicated).

But no one ever goes home and tries it. I can tell, I see their eyes kind of slide away when I relate the secret ingredient, and I know they’ve just “filed and forgot.” Weird, huh?

I’m sharing it with you, in this post about friendship, because these are the THREE ingredients whose friendship makes my excellent salad dressing. And here they are:

First of all, I use a ratio of 3:1, oil to vinegar. Otherwise dressings are too sharp, while still lacking taste. So: Take half Berio olive oil, the plain stuff, and half Goya or Colavita Extra Virgin. Let’s do easy math (I’m an innumerate), so we have 1 1/2 TB Berio, 1 1/2 TB Goya or Colavita. That’s three tablespoons. Add 1 TB Marukan Seasoned Gourmet Rice Vinegar (THAT’S the secret ingredient). A pinch of kosher salt, I use Morton’s, rubbed between your fingers, shake it up in an old lidded jar, voila!

You can grind black pepper over the dressed salad, you can rub the bowl with garlic before you start, you can shower (or daintily add) fresh herbs — Whatever you like. But it’s the 3:1 ratio (not 2:1 or anything like it, which I believe is the norm because oil is cheaper than vinegar) and the RICE WINE VINEGAR, milder yet tasty, that does the trick. And there you have it, my Three Friends of Salad. Now you can ignore it too!

(The fine print: Two kinds of oil because it’s too bland with only regular or light, too strong with only extra-virgin. And Goya’s out there because I was making a salad to accompany paella, a Spanish dish, but more usually I use the more all-around Italian extra-virgin Colavita.)

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18 Responses to Weekly Photo Challenge: FRIENDSHIP, or Why I Like My Own Salad Dressing Best

  1. hmm, have never tried it with rice vinegar, I usually use a combination of balsamic and red wine vinegars. I will give this a try though, I will!!

  2. jfb57 says:

    Not heard of rice vinegar. Will go look in the deli next time I’m there.

    • Touch2Touch says:

      Rice wine vinegar is much milder, used in Japanese cooking. Comes seasoned or plain: I prefer the edge of flavor in the seasoned, which is what’s used to make sushi rice —

  3. Imelda says:

    hmm a tasty creative response to the challenge. 🙂

  4. suitablefish says:

    fun, and I’m going to try it (taste it) out!

  5. What a great take on friendship. Oil and vinegar is my favorite so I will need to try this. My other is light mayo, lime juice, dill seasoning and ground pepper. I never measure so… 🙂

  6. reb says:

    I love your take on the friendship challenge, and it’s probably a very good dressing too!

    I’ve often been wondering about kosher salt [and pickled cucumber] that they have in the grocery stores. Why they carry these two items in all stores?! 🙂 That was a parenthesis though. I’m so behind in reading blogs/commenting and all that … I’m trying to catch up a little here now..

    • Touch2Touch says:

      Wow, do I know what falling behind in reading blogs feels like!
      If I get two posts done tomorrow, I’ll rejoice/be amazed; and then to read and comment on a lot — yikes.

      It is a very good salad dressing. BTW, kosher salt by now is recognized as excellent in cooking, and often called for in recipes. It doesn’t “wet” things as much as regular salt. Turns out the crystalline structure of different salts, and even sometimes their flavors, ARE different (something I stubbornly maintained before the general world came to that conclusion). If you’re going to try it, you’ll need twice as much Diamond Crystal Brand (assuming you have that brand) as regular salt. If you use Morton’s (which I do), you’ll need only one and one-half as much. (See how different the properties are?)

      Okay — long parenthesis! As for pickled cucumbers — you got me!

      • reb says:

        If I don’t keep it up for one or two days [the reading/commenting], it starts to pile up and I feel … lost, or something.
        I already use kosher salt. We have the cucumbers too. It’s still curious though … those two things 🙂 …

      • Touch2Touch says:

        A mystery!
        😉

  7. Sold! I love using rice wine vinegar in recipes. Once I refresh the bottle I just emptied last week, I AM going to try this!

  8. Stef says:

    I love that you share your recipe fully and freely. I don’t often eat salad dressing – but if I do, I’ll know whose to make!

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