I much prefer my own vinaigrettes / dressings.
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No idea! I only see the recipes from them that show up here, for the most part. 
Yes , they did.
Pasta salad.
Grilled peppers/zucchini/eggplant, hot Italian sausage, last of the leftover rotisserie chicken, pickled red onions, diced tomato, roasted garlic and oil, lots of Parm/Regg and a splash of red wine vinegar on a bed of romaine lettuce.
Pretty much all of the prep was done yesterday, and all I had to do was put it together and dress it this morning.
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I love that recipe, try to remember to make it a couple of times a year, usually with RG alubias blancas. Thanks for the reminder!
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Which one is it that you and @linguafood didnât like? The house dressing? 2 strikes (from people I feel like I have a pretty good idea of their palates) are sufficient for me to avoid a recipe!
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Lunch today was a celery and radish salad with casaveltrano olives and parm shards. Dressed with oo and lemon juice. There has been amazing celery at the farmers market- dark green, lots of leaves - and this salad is the perfect way to use it! Slightly overcooked hard boiled egg on the side.
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Maybe it was a case of overblown expectations. I mean⌠the odes to that dressing and the salad itself alone made me think this was going to be the shiznit.
It was truly just ok. I do add a tsp of water to my vinaigrettes now, and find that it smooths / rounds out the flavor. Other than that? Eh.
ETA: Sorry, the Via Carota clone or whatever it was. I havenât tried the others, although I am intrigued by the lemon miso dressing. I have a bunch of white miso in the fridge, and I love lemon.
Yes it was the house dressing, which is identical to the Via Carota recipe. I canât remember now what it was I didnât like about it, but I remember I tried to fix it and nothing worked.
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