Let’s get one thing straight: A salad is really only as good as its dressing. Sure, it’s important to use farm-fresh, in-season produce. And yes, careful and creative preparation is not to be ignored. But hey: Without a good vinaigrette, you’re just eating forkfuls of dry spinach, and there’s nothing sexy about that. Some of our favorite salad dressings are rich and creamy, and well, not exactly healthy (although there is certainly a time and a place for blue cheese). That’s where these alterna-emulsifiers come in. When you’re looking to get a little creative, try these lighter, brighter ways to turn your dressing into the main event.
If you’re already grilling outside, throw a handful of unpeeled shallots on the grill along side whatever else is cooking. Turn the shallots until the skins are blackened and the insides are soft, then let them cool. Scoop out the soft insides… You’ll get a sweet smoky flavor that’s good in dressings, sauces, etc.
Many simple foods are not only easy to make at home, they’ll likely be cheaper, healthier, and much tastier than the store-bought varieties. From cheese to peanut butter, here are a few DIY, delicious food projects.
You need a wok, peanut oil, and a food processor. Here’s the recipe. I recommend watching the video – he suggests alternates/substitutes for making Thai-like peanut butter, or adding chocolate for a Willy Wonka style…
The title says it all, doesn’t it? Sadly, not for the lactose intolerant (even if using frozen yogurt) or peanut allergy (see Ingredients for alternatives). DISCLAIMER: I am not responsible for your cravings, waist line or diabetes.