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.
The product is called Fairlife and it will sell for twice the price of regular milk when it hits store shelves nationally in December, Coca-Cola’s North American chief Sandy Douglas said at Morgan Stanley’s Global Consumer Conference last week.
…The milk doesn’t contain lactose, and it has 50% more protein and calcium than regular milk, as well as 30% less sugar.
Like other words in our vocabulary (“literally”, “hysteria”), you now have to be explicit about what milk actually is: dairy, sustainable, synthetic, almond, soy, etc… It’s become a marketing term, in the same way that cricket/insect flour is not flour.
I’m curious to learn how this “milk” is produced, though on paper it’ll serve for those who are lactose intolerant. But I don’t think it’s the “premiumization” of milk when alternatives have existed for a long time.