I report to you live from the salad front, your brave investigator into the perverse and often baffling world of salad dressing. It saddens me to have to report that, once again, and despite a rousing attempt involving lettuce, fennel, sugar snap peas, Point Reyes Farmstead blue cheese, and strawberries, for goodness sake, we can add another strike to the list. This time the no-go concoction was a balsamic-shallot vinaigrette from Deborah Madison’s Vegetarian Cooking for Everyone.
Is it possible that I just don’t like dressing? The way it turns out I don’t like turnips? No, I like salad. And I often like salads in restaurants. And those generally have dressing on them. I just never seem to be satisfied with the dressings I make, no matter what I do. Whether I wing it or carefully follow a recipe, they are invariably too oily or too vinegary or too bland or too seasoned.
I feel like a salad idiot. It seems like one of those things you would joke about someone not being able to cook. “She can’t even boil an egg! Or make pasta! Or salad! Ha, ha! She can’t even cook salad!” Well, I can’t. And I am feeling quite disgruntled at this point, let me tell you. But my box continues to bring lettuce upon lettuce. And so we soldier on.