vinaigrette – Simply Delicious: The Cookbook Project

2-1: West Coast Salad

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters December 20, 2022December 20, 2022asparagus, black pepper, California, canola oil, cooked shrimp, crab, creamy, Dijon mustard, dill, dinner, dressing, easy, fairly expensive, fish, garlic, garnish, gluten-free, grated, half-and-half, horseradish, iceberg lettuce, lemons, lettuce, lobster, lunch, mayonnaise, minced, mushrooms, mussels, new book, rockfish, salads, salt, seafood, shellfish, shrimp, sliced, sour cream, tomatoes, vegetable oil, vinaigrette, vinegar, yellow mustard

2-1: West Coast Salad

A wise man once said, ” You don’t win friends with salad.” I’m not sure how many friends you’ll be winning with 2-1: West Coast Salad, but if you’re looking for something keto-friendly (we used to call that low-carb or “Atkins-friendly” back in the day, kids) and you need a break from the cookies and candies that are EVERYWHERE around this time of year, this might be the ticket.

By Western shore/West Coast, we’re referring to the western coast of the United States which includes the states of California (where I live and am from), Oregon, and Washington. The seafood is in fact different in the Pacific versus the Atlantic–you won’t find a lot of lobster here, but you will find an abundance of crab and mussels.

2-12: Tips About Salad Dressing

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters March 25, 2020April 17, 2020appetizers, apple cider vinegar, balsamic vinegar, black pepper, blender, blue cheese, canola oil, crème fraîche, Dijon mustard, dressing, dried herbs, dried spices, dry mustard, emulsion, food processor, French, fruit salad, garlic, grape juice, healthy, herbs and spices, honey, how-to, lemon juice, lime juice, mayonnaise, olive oil, orange juice, pasta salad, potato salad, Ranch, red raspberry vinegar, red wine vinegar, restaurant-style, salads, salt, sour cream, spice blends, sunflower oil, sweet mustard, tarragon vinegar, Thousand Island, untested, vegetable juice, vegetable oil, vinaigrette, vinegar, white wine vinegar, yellow mustard, yogurt

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, Caesar, creamy balsamic vinaigrette, and another lighter, more traditional vinaigrette.

One of the first times I made the blue cheese dressing (which required a giant immersion blender and a 22-quart Cambro–it’s kind of like mixing concrete in a bucket), 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?