Wednesday, July 30, 2008

Yellow Dressing

Is.'s favorite color is yellow. Sometimes when we ask her what she wants to eat, she answers "yellow." So I picked up a yellow-topped shaker bottle that will from now on hold whatever vinaigrette of the week I have concocted.

This week, it has been The Original Yellow. Put the following into a container:

1 c. salad oil
1/4 cup rice vinegar
1/3 cup lemon juice
1 heaping tbsp. dill weed (fresh if you can get it, but dry will work as long as you have time--a few hours--to let everything loosen up before serving)
1 tbsp. sugar (I can't taste it; probably optional)
1/2 tsp salt (or not)
1/2 tsp black pepper (or not)

I know it breaks from the usual oil-acid ratio most good vinaigrettes strive for. That rule does not have jurisdiction here. Next you will stir it together, then transfer it to a jar or bottle of some sort for thorough shaking. Henceforth you will be tempted to eat it on everything, especially leafy greens. For the past three days, I have poured The Original Yellow over Two-pea Salad (summer greens, snow peas, regular old green peas (chilled), nectarine wedges, and crunchy chow mein noodles), submarine sandwiches, and chicken-hummus wraps.

The dressing, by the way, doesn't look yellow. But the ingredients--except for the dill--reflect or bear the resemblance of various hues not far removed from yellow.

If you are not impressed with the dressing, perhaps you will be impressed that this is the 1,000th entry at Earth Wide Moth. That's how fond I am of The Original Yellow.

Bookmark and Share Posted by at July 30, 2008 7:30 PM to Gobstuff

Have y'all tried the yellow carrots? They're very yellow, and tasty. And useful when there isn't much yellow that I can think of to eat.

Happy grand.

Posted by: madeline at July 31, 2008 8:11 AM