Aaron Mondry is a journalist and salad maven.
PAUSING WITH AARON MONDRY.
To offer your own advice, call Zak @ 844-935-BEST
TRANSCRIPT:
ZAK: It's Food Friday. And today, we're gonna discuss a long held, deeply felt belief of mine. You don't need to buy salad dressing.
AARON: I take 2 parts oil, 1 part vinegar and put them in a glass jar. A reused jam jar is a great option. And I shake it up. That's the really, really basic blueprint for a salad dressing. But there's lots of ways you can vary it and mix it up and make it interesting and cater it to a slaw, some greens, Asian radishes. Whatever you want. But that's just the basic blueprint. It's so easy.
ZAK: Yeah, I love it. What's the vinaigrette that you make the most frequently.
AARON: I'd say I do 2 parts olive oil, 1 part lemon juice, fresh squeezed, of course. Finely mice some garlic. Maybe finely mince a shallot or an onion. Just a little bit. Salt. Pepper. G-d just that is so delicious. It's so good. But you can add a teaspoon of mustard, a little bit of yogurt. If you want to get fancy you can add some black garlic if you have any. It takes 5 maybe 10 minutes. It tastes fantastic. It lasts in the fridge forever and it tastes better than any store-bough dressing you can get your hands on. I guarantee it.
ZAK: Yeah. I agree. Before I started making my own dressings my fridge would have like a collection of store-bought dressings that would never get finished. And they would just be all coagulate-y and this frees you from that burden.
AARON: Yes. Frees up fridge space and impresses friends, strangely. They're like where'd you get this dressing. Oh, I just made it. Really!?
ZAK: Yeah, I feel like you just have to do it once and then you'll be doing it yourself.
AARON: Yeah.
ZAK: You person at home who hasn't made their own dressing yet.
AARON: Yeah you. Why haven't you?
ZAK: So you do lemon juice and balsamic vinegar?
AARON: I'll typically just do lemon juice but there are tons of great vinegar options including balsamic vinegar, rice wine vinegar, red wine vinegar, sherry. They all have their own unique taste obviously but I just like lemon juice the best, I think.
ZAK: Our house dressing of late has been olive oil, balsamic vinegar, honey and horseradish mustard.
AARON: That sounds really yummy. And thank you for mentioning honey cause it is good to add a little sweetener too cause it can be really sharp without it so some honey or maple syrup will balance it really nicely.
ZAK: Yeah. The shaking is also very satisfying I find.
AARON: Yeah. Sometimes I'll just take a salad dressing out of the fridge and just shake it and not use it and just put it back.
ZAK: Is that true?
AARON: No, it's not true. Laughter. But the shaking is satisfying.
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Dressing Salads with Aaron Mondry | The Best Advice Show podcast - Listen or read transcript on Metacast
