Best 2 Brittany House Salad Dressing Recipes
In the realm of salads, the Brittany House Salad Dressing stands tall as a culinary masterpiece, tantalizing taste buds with its harmonious blend of zesty flavors. Originating from the renowned Brittany House restaurant in San Francisco, this legendary dressing has captivated diners for decades and has become a beloved addition to any salad enthusiast's repertoire. Its versatility knows no bounds, as it complements a wide array of salads, from light and refreshing greens to hearty and robust grain bowls. With its perfect balance of tangy, creamy, and herbaceous notes, the Brittany House Salad Dressing elevates every bite, transforming even the simplest salad into an extraordinary culinary experience.
This article presents two variations of this iconic dressing: the original Brittany House Salad Dressing and a lighter, healthier version that caters to those seeking a more balanced option. Both recipes are meticulously crafted to retain the essence of the original while offering distinct flavor profiles. The original dressing embodies a rich and creamy texture, achieved through the harmonious marriage of mayonnaise, sour cream, and buttermilk. Its tangy brightness comes from the perfect balance of lemon juice and white wine vinegar, while a touch of Dijon mustard adds a hint of spiciness. Fresh herbs like chives, parsley, and tarragon infuse the dressing with an aromatic complexity that keeps taste buds guessing.
The lighter version of the Brittany House Salad Dressing offers a refreshing alternative without compromising on flavor. It replaces the mayonnaise and sour cream with nonfat yogurt, creating a healthier yet equally creamy base. This rendition also incorporates Dijon mustard for a subtle kick, while lemon juice, white wine vinegar, and fresh herbs provide a medley of tangy and herbaceous notes. Whether you prefer the classic indulgence of the original dressing or the lighter, healthier approach of its modern counterpart, both recipes promise an unforgettable culinary journey that will transform your salads into unforgettable feasts.
VIA CAROTA'S INSALATA VERDE
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called "a super happy salad." Next, the minced shallots are given a quick rinse under cold water - instead of a long maceration in vinegar - to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. "We add warm water to make it more palatable," she explained. "Pure vinegar is just too strong - it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!" This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It's so good that you might even be tempted to pour it into a glass and top it off with sparkling water.
Provided by Samin Nosrat
Categories salads and dressings
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Wash the greens: Fill a sink or large basin with tepid water. Remove any wilted or damaged leaves from the butter lettuce, romaine and endive. Trim each head at the root to release whole leaves. Leave butter-lettuce leaves whole, but halve large leaves of romaine and endive on the bias, then drop into water. Trim and discard any roots and long stems off watercress, and drop remaining leaves and tender stems into water. Trim and discard dark green outer leaves and tops from frisée until only light green and white parts remain. Trim at the root to release leaves, and drop into water. Swirl greens in water, then drain. Wash twice more in cool, then cold, water, then transfer to a salad spinner to dry. Gently wrap in clean dish towels, and set aside.
- Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
- To serve, gently pile a generous handful of greens into a serving bowl, then sprinkle with salt, pepper and a generous drizzle of dressing. Continue with another handful of salad and more seasoning and dressing, repeating until you have a glorious, gravity-defying mound of salad. Top with a final drizzle of dressing, and serve immediately.
- Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.
BRITTANY SALAD DRESSING
A local steakhouse in my town serves this popular salad dressing. I could hardly believe my eyes when the recipe was published in our local newspaper!
Provided by Ann S
Categories Salad Dressings
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- A half-hour before serving, combine sugar, vinegar& sour cream until smooth.
- Refrigerate (I prefer to refrigerate overnight).
- Fry bacon until crispy, saving 1/4 of the fat.
- Dry bacon on paper towels and chop into small pieces.
- To serve, heat 1/4 cup bacon fat until piping hot and pour over crisp, chilled lettuce pieces.
- Toss to coat.
- Place individual servings on chilled plates& sprinkle with bacon pieces.
- Top with sour cream mixture& garnish with cherry tomatoes.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad dressing.
- Don't be afraid to experiment. There are many different ways to make vinaigrette, so feel free to adjust the ingredients to suit your own taste.
- Make sure to whisk the dressing well. This will help to emulsify the oil and vinegar and create a smooth, creamy dressing.
- Let the dressing sit for a few minutes before using. This will allow the flavors to meld together.
- Store the dressing in a jar or bottle in the refrigerator for up to 2 weeks.
Conclusion:
Vinaigrette is a versatile and delicious salad dressing that can be used on a variety of salads. It is easy to make and can be tailored to your own taste. With so many different variations, there is sure to be a vinaigrette that you will love. So next time you are looking for a healthy and flavorful salad dressing, give vinaigrette a try!
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