I've consistently only made one type of salad dressing - vinaigrette. I've made balsamic, dijon, and various vinegar-based vinaigrettes (red wine, champagne, apple cider, etc.), usually via eyeballed ingredients, but they are generally the same. Oil, vinegar, salt, pepper, and sometimes herbs or garlic.
Feeling a bit bored by this routine, and also maybe extra hungry, I decided to try making a creamy dressing at home instead. I mean how hard could it be?
Turns out even easier than I expected. I very loosely followed a Cook's Illustrated recipe, modifying it so much that it became my own simple and delicious dressing. The dressing had tang from sour cream, saltiness and creaminess from gorgonzola crumbles, and a sharp tart flavor from champagne vinegar. Coupled with a buttermilk base, this dressing really made my otherwise simple lettuce meal incredibly satisfying and comforting.
I don't even know if I can provide a proper recipe for this dressing. I basically used equal parts sour cream and buttermilk, added in maybe a tsp. of champagne vinegar to taste, a pinch of garlic powder and sugar, and enough gorgonzola until it looked "right."
I look forward to making this 3-minute dressing again and again!
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