A Delicious Dressing for Salad

Dude, could you just maybe take a break?

Hi, Greg.

[quote] Dude, could you just maybe take a break?

Dude, no.

Perhaps you could do two things:

1. Resist reading posts that hold no interest for you.

2. Resist commenting on posts about which you have no interest.

That seems both easy and reasonable. For an adult, that is.

Hello, R2.

How are you today?

Dude this is just caesar salad dressing.

That doesn’t seem like enough vinegar for all that oil.

[quote] Dude this is just caesar salad dressing.

Dude, there are many ways to make Caesar salad dressing.

When I make Caesar salad, I do not use this dressing—but use a dressing with more lemon juice and no red wine vinegar.

All I'm saying is that this is a delicious, piquant salad dressing that is good as an accompaniment to roast chicken, chicken paillards, etc. especially for a summer meal.

Your recipe sounds divine Greg. Thank you for sharing. What are your thoughts on swapping out the anchovy fillets for anchovy paste?

[quote] That doesn’t seem like enough vinegar for all that oil.

R6, the traditional oil to vinegar ratio is [bold] three parts oil to one part vinegar/acid. [/bold]

This recipe calls for approximately 8 to 12 Tablespoons (or 1/2 to 3/4 cup) of olive oil.

This recipe calls for 2 Tablespoons of red wine vinegar and the juice of half a lemon (1 to 1.5 Tablespoons of lemon juice). This comes out to approximately 3 to 3-1/2 Tablespoons of acid.

The recipe calls for approximately 8 to 12 Tablespoons (or 1/2 to 3/4 cup) of olive oil.

If you do your math properly, you will find that this is indeed the proper ratio of three parts oil to one part vinegar/acid.

[quote] Your recipe sounds divine Greg. Thank you for sharing. What are your thoughts on swapping out the anchovy fillets for anchovy paste?

Thank you, R8!

I've done that in the past, but I've also read that anchovy paste is stronger tasting and I like the freshness and purity of using anchovy fillets.

That said, you should feel free to substitute the anchovy fillets with anchovy paste.

[bold] CORRECTION [/bold]

Sorry about repeating this line in R9:

[quote] The recipe calls for approximately 8 to 12 Tablespoons (or 1/2 to 3/4 cup) of olive oil.

Regardless, your dressing has inspired me. I'm going to make myself a caesar.

Great, R12!

I hope you’ll try making this dressing for your Caesar salad.

Yes Greg, limp is bad. On greens too.

How long will this keep? Half recipes OK?

Sounds good, but I always avoid raw eggs.

I'm talking about the drink, Greg.

Vile. When one has very fresh local salad greens, dress them with lemon and fragrant oil, salt and pepper. Then everyone can TASTE the greens.

[quote] How long will this keep? Half recipes OK?

Yes, a half recipe is just fine, R15.

Covered tightly, this dressing will keep for three days.

I hope you like it!

[quote] How long will this keep? Half recipes OK?

Yes, a half recipe is just fine, R15.

Covered tightly, this dressing will keep for three days.

I hope you like it!

[quote] Vile. When one has very fresh local salad greens, dress them with lemon and fragrant oil, salt and pepper. Then everyone can TASTE the greens.

I agree with you, R18–except for your use of the word ‘vile.’

I have salad a lot and typically with these types of greens will make a simple vinaigrette with either lemon juice or red/white/sherry/or Champagne vinegar, and a good olive oil. Salt and pepper, of course, and sometimes some fines herbes.

However, I wanted something more robust the other night when I was serving roast chicken. It was delicious.

Oh! Okay, R17.

Hey Greg, do you have a good recipe for Dal? The Indian lentil dish?

I've been buying packs of premade dal at the grocery store, along with toaster naans, and it's expensive, while making your own dal is dirt cheap. So that's something I need to learn how to cook, but which of a bazillion online recipes to choose? Help me, Greg, you're not my only hope but you're a start!

A signature salad dressing is the sign of a complete hostess. This particular preparation is one that I’ve used for years:

Tony’s * Signature Salad Dressing

1/2 C light vinegar, 1/2 C sugar, 1/2 C chili sauce, Juice of one lemon, 1 small onion, grated, 2 t salt, 1 t black pepper, 1/2 C light-flavored oil

Mix all ingredients, don’t worry about trying to make an emulsion. The beauty of this dressing is its simplicity.

Chill. Dress salad shortly before serving.

I’ve had so many successful suppers using this very dressing! My friends all talk about what a superior drudge I am!

[quote]*Actually this is Club Car Dressing, of the era of Helen Corbett’s Honey Poppyseed Dressing, it’s a similar to what has been branded as Catalina. This particular recipe is from “Flavored With Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond” published in the late 70s.

[quote]R1: Dude, could you just maybe take a break?

Or just break something, perhaps?

"umami"

Who are you calling "Mammy"!?!

[quote] I have salad a lot

Taco salad isn’t “salad.”

🥗

I’ve never been able to make a paste of salt and garlic. It’s not possible.

You can’t chop up the garlic fine enough to make a paste. 🤷🏻‍♀️

Once I have the garlic diced, r28, I smear the garlic and salt together on the cutting board, moving left to right, right to left, back and forth with the side of my knife.

R24 that sounds really good. Kind of a lot of sugar though. Would it work with less sugar or even honey?

R30, I don’t know. It’s certainly not going to ruin it to add less sugar but keep in mind that between the vinegar and the lemon you’ve got nearly 3/4 of a cup of acid to counteract. You could try honey but I find most to have a strong flavor, if you do use half the amount of sugar because honey is doubly sweet. The only alteration I’ve ever tried is to substitute out 1T of the oil for sesame oil and added 2T of sesame seeds.

This is a basic recipe for dal:

[quote]I’ve never been able to make a paste of salt and garlic. It’s not possible.

You chop the garlic as finely as you can. Then you sprinkle a pinch of salt on it. Then you take your knife, blade against the board at maybe a 20 degree angle and you run it over (pull it over) the garlic repeatedly [italic]in the same direction [/italic] while pressing down against the board with knife a bit and you will eventually end up with a paste. The blade is facing the opposite direction that you are pulling the knife.

[quote] I’ve never been able to make a paste of salt and garlic. It’s not possible. You can’t chop up the garlic fine enough to make a paste. 🤷🏻‍♀️

R28, I grate garlic on a fine Microplane grater (easier with larger cloves) and it makes a paste. This is the Microplane grater that I use.

Thanks for all the tips, guys.

So you pretty much crush the hell out of the garlic.

I’ll try it next time I need a garlic/salt paste.

😬

Are a mortar and pestle actually OK with the many demanding "home cooks" requiring/saying that kind of co-mingling is all about their purity about basic salt and other equally precious ingredients ?

YOU ARE NOT PRETENTIOUS enough, @NYTimes self-involved, yet scampering around not knowing why, and blasting all over the Hudson River Valley pretentious self-abaorption.

What?

[quote] I’ve never been able to make a paste of salt and garlic. It’s not possible. You can’t chop up the garlic fine enough to make a paste.

Yes, you can, R28.

The salt acts as an abrasive and helps break down the garlic.

R29, knows how to do it.

Keep trying!

[quote] So you pretty much crush the hell out of the garlic.

Yes, you must if you wish to have a paste. Chop, crush, drag, chop some more, flatten out by dragging, chop, and repeat.

Be patient and persistent.

R36, huh?

Would a few drops of olive oil aid in making the garlic into a paste? Because in a mini chopper there's that little hole where you pour the oil in while it's chopping.

These threads are always the mentally unbalanced OP posting as both "himself" and then sock-puppeting the fawning responses. Notice the constantly quick, one-line approving comments to him after a disparaging comment? Been here for decades and, when you're on any board for a long period of time, you know, without a doubt, when someone's doing this. We've had dozens of them over the years. I don't really understand why people do it, but it's done, and it's done by this particular OP and his multiple personalities.

Hey Greg, have you ever made a cassoulet? Do you have a recipe?

Annnddd, right on time at R43, just as I said. LOL!

[quote] LOL!

LoL! :)

And yet despite the subterfuges you allege he spends his energy devising, he manages also to submit for the group’s enjoyment some recipes that sound pretty darn good and then is given endless amount of shit for it.

Plagiarism! Sock puppeting! Mental illness! Multiple personalities! Caesar salad dressing!

Damn, Greg, you are some kind of master criminal and I, for one, would love to receive an invitation to enjoy some roast chicken and a nicely dressed salad at your table.

R42, please provide some examples in this very post.

I never respond to myself.

For what it’s worth, R42 is entirely wrong.

Thanks, R46.

You will now be perceived as one of my sock puppets.

Oh well.

And you would be welcome at my table anytime.

[quote] Hey Greg, have you ever made a cassoulet? Do you have a recipe?

Yes, R43, I have made both a traditional cassoulet and also a root vegetable cassoulet (Daniel Boulud).

I’m getting my hair cut now, but will post something for you later today.

[quote] Been here for decades and, when you're on any board for a long period of time, you know, without a doubt, when someone's doing this.

Sure, Jan.

What a bore you are.

Without the drive-by insults and assessments of your character defects, your fussy little recipe threads would be a total snore.

A bit of gratitude to your detractors would be nice, Gerg.

[quote] Would a few drops of olive oil aid in making the garlic into a paste? Because in a mini chopper there's that little hole where you pour the oil in while it's chopping.

I don't see that this is necessary.

Personally, I wouldn't use a mini chopper or any type of processor for this. Just a chef's knife and two forks on a good cutting board.

The idea is, you don't want to have discernible pieces of garlic and anchovy in the dressing, so you want to make it into a paste that then will incorporate nicely into the emulsification.

[quote] Without the drive-by insults and assessments of your character defects, your fussy little recipe threads would be a total snore. A bit of gratitude to your detractors would be nice, Gerg.

No, I don't agree.

Most people like my threads and appreciate learning something, even if they are not inclined to cook.

You offer nothing here but negativity. And I couldn't care any less about you.

Have a nice day!

R42 is right on the money. As is R51

[quote] [R42] is right on the money. As is [R51]

No.

They are both wrong. Especially R42.

Well I never!

R56

I use this as salad dressing. Try it:

That looks disgusting. r58.

R58, that is almost as revolting as that sugary shit that R24 posted.

Absolutely horrible.

I take it back, R58.

Your Mississippi Comeback Sauce is nowhere near as ghastly as what R24 posted.

My apologies.

R58

The recipe R24 posted looks far more doable and versatile than the usual garbage the OP posted. I suppose if your taste buds were fried from COVID they might be palatable.

I like Greg, but it's upsetting that he went after Tony Woodard. Tony just made another contribution to this thread. Granted, too much sugar, but don't deride.

[quote] I like Greg, but it's upsetting that he went after Tony Woodard. Tony just made another contribution to this thread. Granted, too much sugar, but don't deride.

Nice thought, but you should know that I never go after anyone, or even criticize anyone, without being provoked.

Tony, with whom I had never engaged, was a jerk to me. So, you have good instincts, R64, but Tony is hardly a victim here.

Give me a break!

Greg, you troll around here with all this put on sweetness and light bullshit while having been proven to be simultaneously attacking people anonymously. That poor guy who was dying, you were terrible but anonymously, probably because you hated someone being liked more or more getting attention here than you do.

I don’t care if you like me or not, frankly I wear it as badge of honor that you don’t. Unlike you, I’m not some troll who needs to have fans or be popular on a largely anonymous website known for, if anything, bitchiness.

I appreciate people trying to stand up for me but I wish they’d save their breath. I’m a big boy and don’t care what you, they, or anyone else on here thinks of me and can call a cunt out myself when it needs to be done.

^ Hilarious

[quote] That poor guy who was dying, you were terrible but anonymously, probably because you hated someone being liked more or more getting attention here than you do.

This is simultaneously the funniest and the most pathetically offensive comment.

“That poor guy who was dying” was named Joe. And his husband’s name is Mark.

I never was “terrible” to a dying man or to his spouse.

You are pathetic. Please get lost.

Now that R66 is done and dusted, let’s get back to the business at hand.

This salad dressing is very good. I hope you’ll give it a try.

Remember, it should be almost as thick as mayonnaise. If it needs thinning, you slowly add drops of fresh lemon juice until you reach the desired consistency.

As Dorothy said about Rose's new diet salad dressing: it would have more flavor if you ran it under the faucet.

[quote] As Dorothy said about Rose's new diet salad dressing: it would have more flavor if you ran it under the faucet.

On the contrary, R70.

Dijon

Garlic

Anchovies

Red Wine Vinegar

Lemon Juice

Extra Virgin Olive Oil

+++

This dressing has a lot of flavor.

Parmigiano Reggiano

For all you saying you can't make a paste, this is what a molcajete is for.

Have you "seasoned" your molcajete with uncooked rice, r72?

[quote]And yet despite the subterfuges you allege he spends his energy devising,

Energy devising? Sweetie, it's simply cutting and pasting. No one who spends as much time and energy posting at every mention of its name is cooking or entertaining.

No I didn't use rice to season it. I did it differently.

Care to share how you did it, r75?

Why R76? Lol. Curious why you want to know.

Hint: it's the ingredients of garlic paste and some extras.

THank you for this Greg. I love anchovies. QUESTION: Can I use balsamic vinegar instead of red wine vinegar? I have both. Just curious.

[quote] No one who spends as much time and energy posting at every mention of its name is cooking or entertaining.

Oh but I am, R74.

I cook most nights of the week (my partner also likes to cook).

And, I entertain at least as often as I post about here. I’ve even provided photos, just as requested.

So, please mind your own business.

Thanks!

[quote] THank you for this Greg. I love anchovies. QUESTION: Can I use balsamic vinegar instead of red wine vinegar? I have both. Just curious.

You are very welcome, R78.

You could try balsamic, but I think that red wine vinegar would be better tasting, at least to my palate.

Good luck!

[quote] Sweetie, it's simply cutting and pasting.

[bold] FALSE [/bold]

Is the title of this thread irritating the fuck out of anyone else? Use fewer words, Greg. Salad dressing. Not dressing for salad.

Hey guys! PAY ATTENTION TO ME!!! AS SOON AS I POST MY COPIED RECIPES, YOU MUST REPORT BACK WITH YOUR FAWNING APPROVAL TO BOOST MY EGO AND GIVE ME THE ATTENTION I LACK IN REAL LIFE!!! I LOVE THE SIGHT OF MY OWN TYPING AND THAT'S WHY I USE SOCK PUPPETS TO GIVE WW MYSELF AND MAKE IT SEEM LIKE I HAVE A "FAN CLUB".

Never mind that needing a fan club online is about as pathetic and needy as you can get.

Anchovies are absolutely disgusting.

I hope you warn people before you serve it.

Have you never eaten a Caesar salad, r84? If it was made right, you've eaten anchovies. And you probably didn't realize it.

R82, it’s evidence of the same personality traits which lead other, more renowned hostesses to throw a “waterside supper with riparian entertainments” instead of a “riverside picnic.”

Aren't all recipes just some version of someone else's recipe? The best chefs start with a blueprint that's probably already been done and then add their own unique touches and flavors. Why single out this guy?

[quote] Is the title of this thread irritating the fuck out of anyone else? Use fewer words, Greg. Salad dressing. Not dressing for salad.

Okay, Jan.

🥱

[quote] Anchovies are absolutely disgusting. I hope you warn people before you serve it.

I certainly do not, R84.

Furthermore, my friends all seem to have mature palates and are not fussy when it comes to fine food.

[quote] [R82], it’s evidence of the same personality traits which lead other, more renowned hostesses to throw a “waterside supper with riparian entertainments” instead of a “riverside picnic.”

Does anyone else feel as though Tony has a crush on me?

He won’t leave me alone.

Tony, please!

[quote] Have you never eaten a Caesar salad, [R84]?

I doubt that R84 has ever eaten a proper Caesar salad … one with dressing that didn’t get poured from a plastic bottle.

Hey, R83, please keep quiet.

Thank you.

R87 that's quite obvious if you read its posts.

[quote] Aren't all recipes just some version of someone else's recipe? The best chefs start with a blueprint that's probably already been done and then add their own unique touches and flavors. Why single out this guy?

It’s embarrassing, R87, but as other posters have posited, jealousy and intimidation.

Crazy, really.

I’m simply sharing the best recipes, cooking techniques, and tips that I know, after many years of cooking.

My gardening tips and ideas will be coming in another installment. I hope you enjoy it all!

I like Caesar but my favorite is a simple oil and vinegar with salt, pepper, and minced garlic which my Madrilena step-grandmother perfected. It was swoon worthy and the best part of dinner was sopping up the dressing with bread. I have seriously never tasted anyone else's that comes close.

[quote]I recently had guests over for dinner

🤣 sure, you did.

Sounds delicious, R95!

Will you share the recipe with us?

[quote] Is the title of this thread irritating the fuck out of anyone else? Use fewer words, Greg. Salad dressing. Not dressing for salad.

“Thread title” not “title of this thread.”

How irritating you are, R82.

[quote] 🤣 sure, you did.

Okay, you must know better.

[quote]that's quite obvious if you read its posts.

If it is obvious, then why attack the guy and accuse him of plagiarizing recipes and just about everything else short of being the child of Satan? This whole Greg thing is quite odd. It's like you all are mad at him because he just won't roll over and let you attack him.

Dense R100. Not getting it all or don't want to.

[quote] This whole Greg thing is quite odd. It's like you all are mad at him because he just won't roll over and let you attack him.

I think you are right, R100.

I am certainly a lightening rod for the mentally unstable out here.

I find it all very amusing! And a little sad.

But mostly amusing.

[quote] Dense [R100]. Not getting it all or don't want to.

There you go, R100!

You’re not giving the little boy at R100 what he wants, so he’s going to pout.

😭

Add me to your "Dense" list, r101. Greg contributes. You just talk shit.

[bold] CORRECTION [/bold]

You’re not giving the little boy at [R101] what he wants, so he’s going to pout.

[quote] Add me to your "Dense" list, [R101]. Greg contributes. You just talk shit.

Thank you, R104.

I contribute a lot to DL.

People like R101 just vomit out anything they like.

My contributions will only increase out here. I’m happy that you like them!

^^^^sock alert!

Sweetie, I've been contributing since 1995 and that's how I know a DL troll.

[quote] ^^^^sock alert! Sweetie, I've been contributing since 1995 and that's how I know a DL troll.

You know nothing, R107.

Nothing.

R107, touches on the crux of the issue.

Those of us who have been here since the beginning know the signs. We’ve lived through the all of the infamous ones and they all have a list of similar commonalities which set them apart from the usual kooky traits which make for a DL denizen.

[quote] Those of us who have been here since the beginning know the signs.

Yes, I’ve been here since the beginning.

No sock puppets.

None.

Off to relocate a groundhog to a state forest.

I've read you want to go 28 miles away at least, r111, to relocate a pest.

[QUOTE]Have you never eaten a Caesar salad, [R84]? If it was made right, you've eaten anchovies. And you probably didn't realize it.

I avoid them like the plague. I would never TOUCH an anchovy or anything with anchovies in it.

I know what makes the dressing extra creamy. The secret is in the sauce. Which sauce do you ask? Let’s just say it’s very commonly found in the average DLer.

I like your posts Greg. Even if I don’t make the stuff, it gets me thinking about how I can change up recipes I do make.

Thank you, Sarah-Kwell (R115)!

I’m happy you said hello!

[quote] I know what makes the dressing extra creamy.

Yes, R114, egg yolks.

Egg yolks are what make this dressing for salad extra creamy.

[quote]Use fewer words

I believe it's less words.

R118 is correct.

R82 has many problems—a proper understanding of the English language is among them.

LOL! Once again the troll OP has been busted and grayed out!

Will the real Greg please stand up and toss some prunes!

R121 clearly "it" would like to toss a salad with those prunes.

Gerg types female to me. A lonely frau posting plagiarized recipes and saying things like "they're just jealous" to explain critics. Lots of DLers are wonderful cooks yet she condescends and begs for approval. Total frau.

R123, I think it’s been well established that I’m not a frau.

But I am flattered by your interest.

[quote] LOL! Once again the troll OP has been busted and grayed out!

Just for you.

I like your recipes, Georgia! Keep posting!

I certainly will, R126!

Thanks for the encouraging words.

🤣omg...I originally typed Gerg. Well blew that one.

I feel so much better.

Maybe we should start calling it Geoorgia. Accusing people of being jealous is something a HS girl says about people not liking her. No self reflection or looking at possible reasons just a knee jerk "they so jealous". No, you're really just a cunt, dear.

Greg is Lipstick Lesbian.

[quote] Maybe we should start calling it Geoorgia. Accusing people of being jealous is something a HS girl says about people not liking her. No self reflection or looking at possible reasons just a knee jerk "they so jealous". No, you're really just a cunt, dear.

Okay, R130.

[quote] Greg is Lipstick Lesbian.

How did you figure that out, R 131?

Probably when you forgot to log out as Gerg and starting swearing at everyone in Portuguese. Oopsie.

[quote] Probably when you forgot to log out as Gerg and starting swearing at everyone in Portuguese. Oopsie.

Oh darn!

Como fodidamente estúpido de mim!

[quote]Como fodidamente estúpido de mim!

Eu ri! 😁

Is that a hint R244 that Gerg and LL are one and the same? Schizo troll?

Not sure if G is a frau but is a fraud for sure. Anyone who has the time and energy to respond to every post is certainly not “entertaining.”

R138 yes. "It" seems to have nothing but time on "its" hands when "it" is allegedly making some disgusting concoction for a large dinner party. And mowing lawns, changing bed linens in all the guest rooms, etc. Total bullSHIT.

No.

It’s all true, R139. All of it.

Sorry it’s so triggering.

[quote] Not sure if G is a frau but is a fraud for sure. Anyone who has the time and energy to respond to every post is certainly not “entertaining.”

1. G is not a frau.

2. G is not a fraud.

3. G is very “entertaining” (I’m not clear on why we’re using quotation marks around “entertaining” but I’ll play along.

4. G is not only “entertaining” but he also likes to “entertain.”

5. G does have the time and energy to respond to many posts. And in addition to his posting duties, G also manages to entertain friends in his home.

6. It seems as though R138 needs to manage his time better.

[quote] "It" seems to have nothing but time on "its" hands when "it" is allegedly making some disgusting concoction for a large dinner party. And mowing lawns, changing bed linens in all the guest rooms, etc. Total bullSHIT.

R139, [bold] YOU [/bold] are total bullshit.

You give off such strong idiot vibes. It’s uncanny.

A “disgusting concoction!” Please say more.

And my dinner parties are not so large. Generally six to eight people.

And I really am sorry if you think that cooking, mowing lawns, changing bed linens, and whatever your “etc” means, constitute heavy lifting. The truth is, it’s just normal life for many people.

Caring for one’s home (both inside and out) and cooking and sharing meals with friends—it’s just life.

And it doesn’t preclude posting on here.

I hope you can understand this.

Also, referring to me as “it” is really childish and makes you look bad.

R136, Bom! Estou feliz que você riu!

❤ Greg! Keep the good recipes coming!

Thank you, R136!

❤️

[quote] Gerg responds in the EXACT same way that Lipstick did.

How coincidental.

But I do like the all caps EXACT.

Well done.

‘Dis u, Grg?

[quote] ‘Dis u, Grg?

No, I don't believe it is.

I never wear horizontal stripes.

R65, from the post linked to below, thinks this post “fizzled out.”

I wouldn’t say a thread with this many replies fizzled out.

The R65 poster has a very limited intellect.

Some more encouragement to try this salad dressing.

A good idea for this autumn weekend:

Roast a chicken on top of baguette slices and serve it cut up with a big salad tossed with this dressing and topped with the delicious chicken-infused croutons.

Roast Chicken

Salad Dressed with My Garlic, Anchovy, and Parmigiano Vinaigrette & Chicken-Roasted Croutons

And a nice crisp white wine

Why the hell am I watching this thread??

[quote] Why the hell am I watching this thread??

You don't know?

Have you at least tried this delicious dressing?

You should.

Thanks Greg. Keep up the good work. I will try this. Ignore the haters (haters gonna hate).

Excellent, R153. Just be sure you get a nice thick and creamy consistency—like a mayonnaise that will fall through a whisk.

Be sure to report back and tell us if you liked it.

I just made it. It's fabulous. I definitely will add it to my repertoire of home made salad dressings. I never spring anything new on guests - so it's just me tonight with a big salad and some bbq pork chops, but I will make it for company later in the week. I used honey dijon by mistake, but I like the little bit of sweetness it added. it's really a very nice contrast of flavors. Good job Greg!

Thank you, R155!

I’m so happy you tried this and liked it.

Anyone else?

What else will you serve your dinner guests this week, R155?

And will you use Dijon or honey Dijon?

I'm going make London Broil, marinated, and I make a lovely pan sauce from the marinade. The beef is from Lobels and it always comes out amazing. I think I'll make the salad again with regular dijon vinegar. Some nice warm rolls and butter, and a nice bottle of wine. I think I'll make broccoli rabe for a vegetable.

R158, that all sounds delicious!

Glad you'll try the dressing with Dijon mustard that does not contain honey.