Ditch the pre-packaged salad dressing, make a vinegarette! What is in that junk you are pouring on your greens? Is there high fructose corn syrup, preservatives, and a list of ingredients you can't pronounce? A good place to start thinking about slow foods is the simple salad dressing metaphor; it takes 30 seconds to open the fridge and take out a salad dressing and slather those chemicals onto your otherwise healthy dinner. Take an extra five minutes and make a dressing and you have added love, creativity, and probably some healthier ingredients to top those veggies.
"Slow Foods" doesn't necessarily mean "All DAY Foods" (although it can.)
I know this is silly, and Sarah showed me many times how she made such great balsalmic dressings, but sometimes I need a thorough explanation and to take notes in order to really get it. So, we went into the kitchen to go over basic dressings.
Think about what kind of dressing you want to make, what you have around, and get together your ingredients to prepare your "mise en place."
Oil to Acid ratio:
3 to 1, 2 to 1, and sometimes close to 1 to 1, depending on the taste of the vinegar and other ingredients. Good average to think about is 1.5
A good oil; cold pressed olive oil or other oils that have not been processed and denatured.
Start with a root crop, diced finely: garlic, onion, shallot.
Vinegar (we used sour orange and cider vinegar.)
EMULSIFY: This is the part I never quite got right before this class. Blend all of your veggie ingredients and then slowly add the oil, while beating the mixture. Season with salt & pepper to taste.
Yawn! So much to write, I need to go to sleeeep.