Salad dressings, vinaigrettes

[Rachman]

@Bettina

a borage leaf

Where do you get borage in France?

[Mark]

Heinz salad cream for me

[Wozza]

@Rachman

Where do you get borage in France?

I can send you some seeds so you can grow it yourself. Grows everywhere here. You can eat the flowers too they taste like schrimps

[Stella]

It’s a glorious plant… it ran wild in our UK garden… much loved by the bees (and us)

[Corona]

@Mark

Heinz salad cream for me

I think thats where a lot of us began our salad days. Then got posh and switched to mayonaise. The preparations in that Italian hotel took salad to a new level for me. Make my own mayonaise without any strange ingredients and its a quick step to add additional flavour like garlic, chilli etc but I feel its time to move over to viniagrettes

[Mark]

@Corona

think thats where a lot of us began our salad day

If it ain’t broke…

[Corona]

Kiddy pallet

[DrMarkH]

@Corona

Kiddy pallet

Maybe a mayo troll…

[Corona]

Very pleased with the imput, gives me ideas and time to experiment. Thanks everyone.

[Bettina]

A packet of seed… and you have it forever.
Selfseeds everwhere and bees love it. I transplant borage inbetween tomato plants and other veg. to get better pollination.

[vero]

@Rachman

Where do you get borage in France?

Grows in the vines, would you like me to scavenge some seeds?

[_Brian]

An alternative to a vinaigrette is plain yoghurt (greek style works best for me) and a little tahini. Mix well and dilute with a little water if required.

[vero]

@DrMarkH

but, prefer sherry vinegar with toms, aubergines

Sherry vinegar is fabulous for salade de lentilles. Normal vinaigrette, grainy mustard, olive or walnut oil (or whatever) no garlic, chopped red onions, lots of chopped flat leaf parsley, and mix it when lukewarm with Puy lentils you have lovingly cooked so they don’t disintegrate OR (much quicker for emergencies) the same thing sold sous vide.

[DrMarkH]

@vero

Sherry vinegar is fabulous for salade de lentilles

Thanks for that - normally use lemon juice, but this sounds better.

I usually add quatre épices to the cooking water and a teaspoon of veg stock powder. And include some tomates concassées in the salad for a bit more colour and freshness.

[hairbear]

@vero

In a bowl put wine or cider vinegar salt pepper (and a bit of mustard and/or garlic if you want) stir it all about to dissolve the salt. Now add olive oil or whatever oil you like and whisk it. Precise quantities up to personal taste

Pretty much what I do, except I often use a good balsamic vinegar instead of cider vinegar. Sometimes add a little sesame oil, but not too much or it can overpower.

[hairbear]

@Corona

Wouldnt hydrogen gas be liberated in the process? Scratching my head to try and remember this.

It’s generally metal + acid = salt + hydrogen.

Some acids can generate hydrogen chloride gas when added to common salt (sodium chloride).

[Rachman]

@Wozza

I can send you some seeds

Thanks a lot for the offer! I could swear I bought some not long ago, but my wife denies it. I’ll have another good look for them, and if I can’t find them I’ll get back to you.

When’s the best time to plant them?

[Wozza]

I’d say best sow early Spring, you only need to sow once and they’ll self seed and you’ll have them all over the garden. They grow, flower, die off and self seed so you’ll have them from Spring to the first hard frost, then next year they’ll pop up again. love them.
Let me know if you want some seeds, I’ll happily send you some.
You’ll probably find some close by along pathways hedgerows etc.

[DrMarkH]

The following recipe was in this morning’s NYT cookery feed (probably Marmitey) but i’(s interesting in that it doesn’t use any expensive olive oil and is very very good, tho’ even better with sherry rather than red wine vinegar. Our oil and vermut stocks are low so we’re heading down to Spain on Friday for a long weekend of gorging on sea food (I want some razor clams) and then stocking up on a few essentials at La Jonquera

'Possibly too easy to even be called a salad, this satisfying summer side dresses thin slices of tomatoes with a vinaigrette of wine vinegar, olive oil, garlic and dried oregano. Salting the tomatoes brings out the best of both peak season and cold weather fruit, encouraging their sweet juices to leak onto the plate and mix with the dressing. Serve with grilled bread to sop up what’s left behind. This dish is greater than the sum of its parts.

Yield:4 servings

• 1garlic clove
• ¼teaspoon dried oregano (or dill or thyme)
• 2tablespoons red or white wine vinegar
• Salt and freshly ground black pepper
• 1pound beefsteak or heirloom tomatoes (about 4 medium)
• 3tablespoons extra-virgin olive oil
• Flaky salt, for sprinkling (optional)

Preparation

Step 1

Using the flat side of your knife, smash the garlic and add to a small bowl or cup with the oregano and vinegar. Whisk briefly to combine.

Step 2

Lightly sprinkle salt (about ¼ teaspoon) evenly over a serving plate. Slice tomatoes ¼ inch thick and arrange on the plate in a single layer on top of the salt. Scrape any tomato juice left on the cutting board over the tomato slices, then sprinkle more salt (about ¼ teaspoon) evenly over the sliced tomatoes.

Step 3

Pluck the garlic pieces out of the vinegar mixture and discard. Quickly whisk the oil into the vinegar and immediately pour over the tomato slices. Sprinkle with flaky salt, if using, and a few grinds of black pepper.

[vero]

Squish it onto bread or toast for breakfast, so good.