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Dressings

Alternate Acids in Salad Dressings

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Alternate Acids in Salad Dressings

NeNePie | Jun 8, 2007 08:43 PM

So, my sister taught me the trick of using the water from a can of corn instead of vinegar and most of the oil when I want a very light salad dressing. It's great. I also love to use tangerine, orange, grapefruit, and other fruit juices/purees instead of various vinegars now and then.

For instance, the other day I imitated a restaurant salad that I enjoyed: I made a salad of kelp noodles, thinly shredded red lettuce, slivered pea pods, scallions, cucumber matchsticks and sunflower sprouts. I topped it with the juice of a blood orange, some rice vinegar, some sesame oil, some chili oil, and some mashed up mango. It was so good, and I know that it was the dressing that did the trick. The orange and mango flavors with the chili and sesame... oh how good it was!

So, are there other juices, essences, flavors that y'all use to have a little variety in your salads? I'm dying to know!

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