It was not till I got to London last year that I started appreciating salad, especially when it’s been tossed pretty in glistening dressing. Here are the guidelines to making the Simplest Salad Dressing.
You’ll need a clear jar; something like this:
With this, you can see how much liquid you’re pouring in. Also, you’ll be able to tell what it is without having to open the jar.
Next, components: Olive oil, sour acid, salt and pepper.
The key is noting the ratio of olive oil to sour acid = 3 : 1. That is, 3 parts oil to 1 part sour acid, which can take any form, from balsamic vinegar to lemon or lime juice. Experiment with different kinds to discover which goes best with your salad. Don’t forget that pinch of salt and pepper for added flavour.
And remember, salads don’t have to be boring.
Today, I choose option #4.
1. Piperies Yemistes
2. Psari a la Spetsiota
3. Scorthalia Salata
4. All of the Above
1. Piperies Yemistes (Stuffed Peppers)
- The sweet yet peppery twang of the capsicums merging completely with grainy rice, earthy with the taste of mushrooms and onions
- And the flowery aroma of sage and thyme
- With the occasional treat of bittersweet charred bits of vegetable
2. Psari a la Spetsiota (Baked Fish “Greek Island”)
- The sour and savoury created by the tease of white wine and vinegar
- The playful wholeness of rosemary and garlic – a match made in heaven
- How your teeth sinks into each bite, greeting a crisp crunch of breadcrumbs, followed by a plunge into the tender white fish
3. Scorthalia Salata (Garlic Sauce Salad)
- All of the flavours above appropriately punctuated by nutty wild rocket leaves and clean watercress, sitting in a sour garlic peanut sauce.
Where their powers combined, a time machine was created; I am transported back to Santorini in Greece.