john reeves > wrote:

>We know that there are milder vinegars than malt vinegar, but when adding
>malt vinegar to a salad; apart from diluting it with water, what might be
>added in to take the 'acidy' edge off the taste?

I've never chosen to use malt vinegar in a salad.

In any case, to take the acidy edge off vinegar in a salad, use
less of it. My (Sicilian) mother always said to use two parts
olive oil to one part vinegar in a salad dressing. This was assuming
the usual 5% to 6% wine vinegar.


Steve