A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is...
Author: Martha Rose Shulman
My decision to devote this week's recipes to salad dressings was partly a reaction to my son's request for a bottled sesame ginger dressing. "We don't buy dressings in this house," I said huffily. The...
Author: Martha Rose Shulman
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will...
Author: Martha Rose Shulman
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Author: Martha Rose Shulman
Vinaigrettes are all based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness...
Author: Sam Sifton
Author: David Edelstein
All vinaigrettes are based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness...
Author: Sam Sifton
This quick, chunky salsa, which Marian Burros brought to The Times in 1990, is an easy addition to weeknight burritos, tacos and enchiladas. A squeeze of lime brightens the mango's flavors, and a bit of...
Author: Marian Burros