• Light/Dark
  • Ever wanted an RSS feed of all your favorite gaming news sites? Go check out our new Gaming Headlines feed! Read more about it here.
  • We have made minor adjustments to how the search bar works on ResetEra. You can read about the changes here.

What's your favorite salad dressing?

maximumzero

maximumzero

Member
Oct 25, 2017
22,934
New Orleans, LA
Italian or Balsamic Vinagrette. Anything that has a real vinegary/spicy tinge to it.

Kraft-Salad-Dressing-Fat-Free-Zesty-Italian-16-fl-oz1.jpg
 
Doc Laserstein

Doc Laserstein

Member
Oct 25, 2017
4,570
Just balsamic and olive oil. Anything more and the dressing overpowers the flavors of the vegetables in my opinion.
 
Horp

Horp

Member
Nov 16, 2017
3,712
Thai style.
Garlic, ginger, sugar (palm/tamarind/honey etc), lime, rice vinegar, fish sauce, chili.
Can add peanut butter for extra creaminess.
 
latex

latex

Member
Jul 5, 2018
1,412
Caesar but that's shockingly easy for people to screw up so mostly EVOO & Balsamic.
 
CHC

CHC

Member
Oct 27, 2017
10,247
  • ½ cup extra virgin olive oil
  • 3 tablespoons or more good red or white wine vinegar
  • Salt and fresh-ground black pepper to taste
  • 1 heaping teaspoon Dijon mustard, optional
  • 3 anchovy fillets, or more to taste, with some of their oil
  • 1 large shallot (about 1 ounce), peeled and cut into chunks
Step 1: Combine all ingredients except shallot in a blender, and turn the machine on. A creamy emulsion will form within 30 seconds. Taste, and add more vinegar if necessary, about a teaspoon at a time, until the balance tastes right.

Step 2: Add shallot, and turn machine on and off a few times, until shallot is minced within the dressing. Taste, adjust seasoning and serve. (This vinaigrette is best made fresh but will keep refrigerated for a few days. Before using, bring it back to room temperature, and whisk briefly.)
Click to expand...
Click to shrink...

https://cooking.nytimes.com/recipes/11004-anchovy-vinaigrette

Really nice dressing.
 
Xiaomi

Xiaomi

Member
Oct 25, 2017
7,237
I like salt and vinegar a lot. Like a simple cabbage salad that you might get with tonkatsu, some sea salt, and some kind of fruity vinegar.

Runner up is homemade Caesar dressing.
 
Crackhead_Bob

Crackhead_Bob

Banned
Nov 1, 2017
1,865
None. All salad dressing reeks of the smell of vinegar. I can't get past that odor. Same with condiments of all types. In fact, vinegar gave me the false impression that all spinach tasted like the disgusting canned spinach I had to eat as a child. It took rediscovering raw spinach for me to finally appreciate it the way it was meant to be eaten.

Raw spinach + fresh side veggies = good
Canned spinach in general = gross
 
Released

Released

Member
Oct 27, 2017
175
Oil/vinegar usually.

Lately I have taken a liking to the occasional salad with avocado ranch though. Mmmm
 
TheMango55

TheMango55

Banned
Nov 1, 2017
5,788
Blue cheese. Also like ranch, caesar, italian, and oil and vinegar.

Generally don't care for vinaigrettes though, especially the fruity ones.
 
Socrates

Socrates

Banned
Oct 27, 2017
565
A lot of these suggestion are retch worthy.

Straightforward olive oil and vinager (or citrus), or a simple vinaigrette.

Salad dressing from a bottle is disgusting. Why dress fresh produce in crap?
 
You must log in or register to reply here.