Hello and welcome back to The Stone Soup Cook–I’m so glad you’re here!
The weather here in Northern California has turned clear, breezy and gorgeous! While spring is definitely on the way, the air is so dry it’s crackling–and not a drop of rain in sight until beyond the end of the month–not a good sign for the upcoming spring and summer seasons. Two acquaintances just today remarked that they are certain we will have a hot, dry summer. In spite of concerns of drought and fire danger, the crisp air, clear skies and warm, dry weather do cry out for summer bar-b-ques and picnics in the vineyards–and what better food than a gorgeous pasta salad to accompany all those outdoor events!
Today, I’m continuing my series on the foundational sauces of California Cuisine. This week, I have been featuring vinaigrette.
At its heart, vinaigrette is oil, vinegar, salt and pepper. But add a little mayo and herbs and suddenly you’ve got a mayonnaise and herb-vinaigrette that is a punchier, lighter, more herbaceous and tastier version of ranch dressing! It’s great as a dip and a dressing for salad, but I do think I like it best on a pile of chilled pasta and vegetables. Pasta and veggie salad is a perfect go-along with bar-b-que, burgers, sandwiches–practically any outdoor feast you can think of!
So, ranch dressing? Eat your heart out!
Join me again next week for more fun with the foundational sauces of California Cuisine.
Until then,
Peace, love and good food,
Keri
