Dean Torges
R.I.P. 11/4/2016
Here's a salad dressing from my boyhood friend, Jan Adkins. Writer, illustrator, chef, sailor, raconteur. In his words, "Greeted with surprised acclaim, always." Probably as much for whodunnit as for the results.
In a clean jar, assemble:
2 tsp salt
3 tsp powdered sugar
1 tsp ground mustard
5-6 cloves of garlic, crushed
1 tsp fresh ground ginger (in jars in the supermarket, great thing to have for stir frying, too)
3" ribbon of anchovy paste
Muddle ingredients with a dinner fork into a paste, let sit for five minutes as salt draws the juices in the garlic & ginger out.
Add 1/4 cup balsamic vinegar. Shake until the salt, sugar, mustard, &c, is dissolved (you want the juices in solution, not suspension).
Add about 1 cup of extra virgin olive oil, the most robust, greenest, darkest you can find. If you have a Trader Joe's near you, their Kalamata Olive oil is worth the trip. Shake vigorously, relentlessly.
This is wonderful on steamed vegetables, in potato salad, on pasta salads, or merely to dip bread in at table. You'll like it.
In a clean jar, assemble:
2 tsp salt
3 tsp powdered sugar
1 tsp ground mustard
5-6 cloves of garlic, crushed
1 tsp fresh ground ginger (in jars in the supermarket, great thing to have for stir frying, too)
3" ribbon of anchovy paste
Muddle ingredients with a dinner fork into a paste, let sit for five minutes as salt draws the juices in the garlic & ginger out.
Add 1/4 cup balsamic vinegar. Shake until the salt, sugar, mustard, &c, is dissolved (you want the juices in solution, not suspension).
Add about 1 cup of extra virgin olive oil, the most robust, greenest, darkest you can find. If you have a Trader Joe's near you, their Kalamata Olive oil is worth the trip. Shake vigorously, relentlessly.
This is wonderful on steamed vegetables, in potato salad, on pasta salads, or merely to dip bread in at table. You'll like it.