"Steve Wertz" > wrote in message
...
> I can make pretty good oil/herb/vinegrette dressings, but what
> would I add to make a creamy version? I'd like them to last a
> week or much more. I've certainly made egg-based dressings before
> (like Caesar) but I don't trust them for more than a few days.
>
> Dried milk/buttermilk?
> Egg [whites]?
>
> I suspect any fresh dairy product would curdle from the vinegar.
> Would the vinegar preserve the egg [whites] so that they last it?
> What else could I add to a basic herbed vinaigrette to make it
> emulsify and get it like a creamy Italian, while not spoiling so
> quickly?
>
> -sw

Go to epicurious and do a recipe search for "creamy salad".

You'll get 25 hits.

BTW The original Ranch dressing uses a quart each of mayonnaise and
buttermilk. If you use mayonnaise and a milk product to thin it then the
acid usually will not curdle the milk product.

Here is one:

SORREL SALAD WITH CREAMY CHIVE DRESSING


Active time: 30 min Start to finish: 30 min
For dressing
1/4 cup whole-milk yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon finely chopped fresh chives
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
For salad
1/2 lb sorrel*, coarse stems discarded and leaves torn into bite-size pieces
(4 cups)
1/2 lb hearts of romaine, torn into bite-size pieces (4 cups)
1/4 lb frisée, trimmed and torn into bite-size pieces (2 cups)
1/2 cup loosely packed fresh flat-leaf parsley
2 tablespoons loosely packed fresh tarragon, leaves coarsely chopped if
large
Make dressing:
Whisk together all dressing ingredients in a large bowl.
Make salad:
Toss together all salad ingredients with dressing in bowl. Season with salt
and pepper.
*Available at specialty produce markets and Indian Rock Produce
(800-882-0512 or 215-536-9600).
Makes 4 servings.

Each serving contains about 43 calories and 1 gram fat.
Gourmet
May 2003


Dimitri