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This is a French chef’s secret — the hidden ingredient in unbeatable salad dressing is a splash of chicken or beef stock. To make salad dressing, all you have to remember is three-to-one…three parts extra virgin olive oil and one part fresh lemon juice. I toss in crumbled feta cheese, whisking each ingredient as it’s added in. The final splash of chicken stock or beef stock (even the juice from a steak) gives it oomph, backbone. When I’m in the mood, I add a half-teaspoon of Dijon mustard and a tablespoon of chopped shallots.
Photo: Christine Wisnieski/Flickr, creative commons
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