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Originally Posted by synaesthetic
The usual vinaigrette recipes don't do it for me. Either they're too heavy or too vinegary--you just need acid, not necessarily balsamic or red-wine vinegar. And I like my greens to kick a little ass, so I came up with the Tabasco vinaigrette.
It's quite simple, like most vinaigrettes--just mix up a bit of olive oil, water, sea salt and lemon juice--less lemon than you might normally use, by the way--then add Tabasco sauce until the acidity is right. It's delicious on simple green salads, finished with parmesan.
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I should try a tabasco salad dressing. Maybe even try Frank's Red Hot Sauce instead (maybe mix it with salad oil). I think that'd be good on some hearts of romaine with white meat chicken and bacon. Maybe some garlic butter croutons thrown in.
Edit: Now that I think about it (and I should try a tabasco salad dressing on some dark greens with parmesan), maybe I should try the salad I mentioned, with ranch dressing, and then just coat the chicken in Frank's Red Hot Sauce and then drizzle some of that over the salad.
Quote:
Originally Posted by SRanger
Haha, I travel throughout the year between the 3 due to school, work (interning), and being back home :P
I will gladly accept an e-waffle!
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