CASE: Mimic Brandon's Aunt Aghavni's salad dressing. Every time I have dinner with his family, their salad is just amazing. Pungent and salty and citrusy. Very acidic, I guess, but I'm literally SCRAPING the bottom of the salad bowl. Anyway, I tried to re-create it for Brandon because he likes it so much. Apparently Aghavni makes it the best, so the Injajikians always make her make it. I spied and here's what I got. I think the secret is the lemon juice AND vinegar. Also, salt and pepper...so few people salt and pepper their salad and bread. I don't get it! It tastes better! You salt and pepper your food, so why not your carbs and veggies?
INJAJIKIAN STYLE SALAD
3 T red wine vinegar
juice of one lemon
4 T olive oil
salt
pepper
paprika
garlic salt
dried herb, like oregano
thinly sliced onions
thinly sliced celery
additional veggies, like carrots, tomatoes or even broccoli
Ready-Pac salad, any kind is fine
Put all the veggies in the salad bowl. The onions and celery are key to the flavor. (I don't know why, they just are! Stop bothering me!) Sprinkle your lemon juice, vinegar and olive oil. IN THAT ORDER. THEN, and only then, do you sprinkle your seasonings to taste. (I have an answer to this one: the liquid must go on first, otherwise, the dried herbs won't stick.) Once you've sprinkled your seasonings, mix the salad WELL. Really toss it. I mean, really. You have to make sure each leaf is coated with each ingredient. Serve immediately.
NOTE: This is great b/c you don't have to mix the dressing in a separate bowl, thereby necessitating a truly pointless dish-washing later. Make that a truly pointless greasy dish-washing. With this recipe, you only have your salad dish to wash. Love it!
VERDICT: GUILTY! OF BEING DELICIOUS! (OBVIOUSLY!)
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