Salad dressings are something I am passionate about. To me, it stands as the gateway in the big picture of a food change. You must know; even the healthiest of store bought bottles are incredibly unhealthy. Greens should be eaten regularly, and served with ample fat to utilize the fat-soluble vitamins. So, say buh bye to fat free dressings and makeover your fridge with jars of homemade.
Last week in class we focused on dark leafy greens. These winter greens are no longer common place on our tables. It takes time to learn to enjoy something we have been estranged from for so long, but we made some good headway. I didn’t take a poll or anything. I just gather from the comments that the Creamy Italian was the class’s favorite dressing and tat soi was the class’s favorite winter green.
Tat Soi is a true winter green as it can withstand temperatures as low as 15 degrees Fahrenheit and has been harvested from under snow. Tat soi is often found in Asian cuisine and is a member of the brassica family. It has a very faint mustard-like flavor and slightly sweet. With a spoon-like shape, the leaves appear remarkably delicate and are delicious in a raw salad. If you want to give tat soi a try (and live in the
area) shoot me an email and I will get you the latest order form from The Backyard Farmer. Mesa
I will be putting out a new schedule soon…8 weeks this time, a couple new classes and they will be held on Saturday mornings.
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon honey
1 tablespoon shallot
1 garlic clove
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/3 cup homemade mayo
Blend in all ingredients in blender.
Great on romaine, leaf lettuce and water cress.