SIDES & SALADS
TESTER’S COMMENTS
Everyone needs a good, reliable dressing. Sweeten to taste, not all at once. Add the sugar slowly, tasting as you go. Like me, you may prefer less than 1 cup.
–C.S.
1 |
cup olive oil |
1 |
tablespoon tarragon vinegar (optional) |
1 |
tablespoon Worcestershire sauce |
1 |
teaspoon salt |
1 |
shallot, diced |
|
paprika, to taste |
½ |
cup white-wine vinegar |
1 |
cup sugar, or to taste |
In a jar with a lid, combine olive oil, tarragon vinegar (if using), Worcestershire sauce, salt, shallot, and paprika. Shake to blend.
In a saucepan, heat white-wine vinegar and sugar to a boil and cook until sugar dissolves. Add to the jar and shake to combine.
Makes 2 cups.
I first had this salad dressing when my best friend from Maryland and her family taught me how to eat Maryland crabs. Her mom, Rhona, made a similar dressing for a salad of baby spinach, dried cranberries, feta cheese, and sliced almonds. This goes great with a loaf of crusty bread, lots of Maryland crabs, and good company!
Lindsay Forcino, Malvern, Pennsylvania