The wide wardrobe isn’t mere vanity. Consider salad’s social calendar. Three-bean calls for sharp, coleslaw for creamy, mixed fruit for sweet. What of tuna, pasta and quinoa? A uniform would never do.
Just one rule holds fast, at least according to “The Joy of Cooking:” Dressings, it admonishes “should never repeat in their composition the materials they grace.”
Inspiring insurrection. Swirling together a dill and cucumber vinaigrette, I lavished it over lettuce, tomato … and cucumber. It was as refreshing as a sleeveless shift on a breezy evening. Proving that stylish dressing is all about attitude.
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DILL VINAIGRETTE
Prep: 10 minutes
Makes: About 2 1/2 cups
1 cucumber
1/2 cup chopped shallots
1/2 cup (lightly packed) fresh dill
1/4 cup honey mustard
2 tablespoons white-wine vinegar
2 tablespoons sugar
1 clove garlic, finely chopped
1/4 teaspoon kosher salt
1/2 cup olive oil
1/2 cup canola (or other mild) oil
1. Chop: Peel cucumber. Halve it the long way. Use a small spoon to scrape out seeds; discard seeds. Chop cucumber into chunks.
2. Swirl: Pile all ingredients except oils into the blender or food processor. Pulse a few times. Swirl smooth. With machine running, slowly pour in oil until vinaigrette is thickened and glossy.
3. Serve: Nice over a simple salad of sliced Boston lettuce, chopped tomato, cucumber and avocado. OK, maybe some crumbled bacon too.
4. Store: Pour into a glass jar. Seal and chill.
Provenance: Inspired by Cafe Hon in Baltimore.
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