Bonus Recipe: "Screw You, Corner Bakery" Vinaigrette
|Plus three for fresh produce, minus several dozen for sticky sweet dressings.|
The problem, sadly, is their salad dressing. The salad is normally served drenched in white balsamic vinaigrette. 99-plus percent of the balsamic vinegar in this country is red wine vinegar with caramel color and sugar added, which bears about as much resemblance to the real Modenese product as Boone's Farm Peach "wine" does to Champagne.
White balsamic vinegar doesn't even pretend to be real; it's essentially sweetened white wine vinegar. The portion served over the Greek salad is 16 grams of sugar. "Cloying" doesn't begin to describe the taste; it's distractingly sweet. Who wants all that corn-syrupy gunk drowning the good vegetables, when there's an easy alternative?
|So, so much better, and better for you.|
1 condiment cup with lid (2 fl. oz.)
1 packet Grey Poupon mustard
3 lemon slices
Olive oil, salt and pepper
1. Put half the packet of mustard in the cup, then add salt and plenty of pepper.
2. Squeeze the lemons into the cup, place the lid on, and shake vigorously for thirty seconds.
3. Open the lid, fill the cup to the inside line with olive oil, re-lid and shake vigorously for another thirty to sixty seconds.
4. Pour over your salad, tossing lightly with two forks.
Occasionally the condiment station will have red wine vinegar instead of
Greeks, incidentally, wouldn't bother with any of this nonsense; they would squeeze the lemon over the salad, drizzle olive oil, and salt and pepper directly. I just think the French touch of the mustard helps the pile of lettuce along, and provides a nice tang when you use the "focaccia" bread (don't get me started) to sop it up.