Why buy expensive bottled salad dressings when homemade vinaigrette is cheap, healthy and delicious?
Some things simply shouldn’t exist: Pride and Prejudice II, plastic roses, low-fat vinaigrette. Wrong, wrong and wrong. Low-fat vinaigrette may be the most obvious oxymoron, but when it comes to salad abuse, it isn’t the only culprit. What about all those other oil and vinegar gloops beefed up with xanthan gum, modified maize starch, ascorbic acid, flavouring and antioxidants, lining up to give innocent leaves a chemical kicking. As for calorie counters, anyone that worried about their fat intake should consider cutting out biscuits rather than a nutritious slick of vitamin E, essential fats and mono-unsaturated oil on otherwise impeccably fat-free vegetables. With salad days upon us, it’s time to right the wrongs committed against salads by banishing the bottles and dressing better. It’s not rocket (cos, little gem or romaine) science. A half-de-cent bottle of oil and a lemon gets you started. Vinaigrette, and most dressings, are three parts oil to one part acid, and if that equation
