Tuesday, April 10, 2007

So-Good-I-Could-Drink-It Dressing


SO-GOOD-I-COULD-DRINK-IT DRESSING

It’s been only a few weeks since Blue Ribbon Bakery Market has launched a line of salad dressings, but I’ve already gone through two full bottles! Homemade dressings, so often a pain to make, are usually usurped by store-bought—sub-par—versions. Thanks to the BRB Market, you’ll never need Wishbone again! The Bromberg Brothers are making lovely House Vinaigrette, Dijon Vinaigrette, and, my favorite, Carrot Ginger Dressing. These dressings make any salad combination delicious. Even over simple greens, the flavors vibrantly transform a standard first course into an enticing entrée.

After the initial love-at-first-taste had subsided, I tinkered around with a few combinations before finding house vin haven and Dijon delight in these arrangements. Start with arugula, add some pine nuts and shaved Parmesan, and toss with the House Vin for a tangy and creamy salad. Use the Dijon version with a chopped salad of grilled onions, beets, chickpeas, and artichoke hearts for a hearty salad that will certainly serve as a substantial meal.
The Carrot Ginger dress proved to be my biggest fixation. It was delicious on a simple cucumber and sliced onion salad. However, as the week went on and I was craving the stuff, I got a little more creative with my uses. First, I grilled chicken with sesame oil, to keep with the Asian attributes. I then sautéed a little watercress and placed the chicken atop. I drizzled the Carrot Ginger Dressing over the dish for a delicious, perfectly flavored dinner. The following morning, my carrot ginger cravings were still going strong.

I remembered a Mark Bittman recipe that had run in the Times several months ago for shrimp and eggs. I had made it—skeptically—then and gotten a great finished product. I thought the carrot ginger flavors would link well with the slight seafood quality in the Bittman recipe. I used only egg whites to neutralize the ‘egginess’ of the dish and to focus on the taste of shrimp.

After I plated my breakfast, I doused the eggs with the orange dressing for spectacular results! For only $6.50 a bottle—not too much more than a typical store bought dressing—the BRB Market Dressings are a steal. Dressing this delicious will convert any lettuce offender and have even the least kitchen savvy brainstorming ways to incorporate any of them into the next meal.

– Jill Donenfeld


"When not scooping the latest for NYSD, Jill Donenfeld heads up The Dish's Dishes, a personal chef and catering company founded for those who crave delicious food without the hassle of making reservations, ordering in, or turning on the oven. For more information on how to get your first DISH, check out www.TheDishsDishes.com