Thanks, shrinkrap. You answered it. I grew up on Del Monte, ergo “catsup”.
re dressings that keep, I keep Momofuko ranch and green goddess, as well as the above catsup based dressing in the fridge for well over a week. Just shake or wisk and serve.
A year later and I’m responding to this thread! 
I can say I’ve been eating this salad dressing for at least 25 years and haven’t gotten botulism yet! I’m no scientist but your rational makes sense to me. It doesn’t last too long around here. I go through a quart of dressing in about a month usually.
This seems to be the most “recent” salad dressing thread.
Popped up in my NYT cooking mail today, and it sounds wonderful. Has anyone tried it?
PS: Naturally, it had already been saved to my recipe box 
My new favorite: fig balsamic vinaigrette. Change out the balsamic for fresh lemon juice and ther’s #2 favorite.
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Mine is one made with preserved lemon puree, honey,olive oil, lemon juice, black garlic powder.
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That sounds really delicious! Any particular greens or salad ingredients you prefer to dress with it?
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I used it on a chard salad last night
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Did the measurements of your salad dressing get posted and I am just overlooking. And your romain salad sounds delicious. Do you have a recipe for that? If so, I would love to have the recipe. TIA.
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Hi @Wtg2Retire
No, I haven’t posted the measurements for the dressing.
Depending on how much you make it’s approx. 1-part Lime Juice, 2-parts Olive Oil, Tbls Honey, S&P to taste (about tsp salt, 1/2 tsp pepper).
The salad proportions are however you like. I use a head of Romaine, 1 Apple, 1 Avocado, about 1/2 cup cubes Robusto or Cheddar, about cup of Croutons, handful of Cranberries, handful walnuts.
I got the recipe from a friend years ago and either I can’t find the measurements or he didn’t give them to me… but it’s a delicious salad and worth attempting.
Enjoy!
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Thank you so very much. It does sound delicious.
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Here are a few recipes a friend shared with me:
This is true and that is hot enough to destroy the Clostridium botulinum Spores.
- 1⁄3cup vinegar…(I use Sherry vinegar)
- 1 1⁄2tablespoons soy sauce
- 1 tablespoon garlic
- 2 teaspoons dry mustard
- 1 teaspoon Dijon mustard
- 3⁄4teaspoon salt
- 1 teaspoon pepper
- minced shallots
- 1 cup corn oil, can use canola oil
This recipe came from Steven Poses "Frog/Commissary Cookbook. It’s been my go to vinaigrette recipe for many years. You can use any vinegar you care to.
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I’m going to try this dressing. Do you use it for any and all salads you make?
I make a celery, avocado, tomato salad with a soy sauce / olive oil / balsamic dressing — one of very few instances that I use balsamic vinegar.
I use it for any salad that that would taste good with a vinaigrette. as well as dredging fresh cukes or tomatoes through it if we are serving them just sliced.
Note that I will frequently add some honey to the recipe when I make it, as it is pretty tart as the recipe is written.
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I recently got a bottle of red Banyuls vinegar. Mixed about 4 or 5 to one with a really good olive oil, a small bit of Dijon (I like Faillot or Roland), and a judicious amount of sea salt, shaken well in a small jar, it is pretty much perfection on a very simple salad, like Bibb lettuce. I also like it on wedges of ripe tomato and avocado with a bit of very thinly sliced sweet onion. I would not waste those expensive ingredients with a salad full of strong flavors. California Olive Ranch and a decent red wine vinegar is fine, probably closer to 3:1.
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What brand banyuls?
La Guinelle. I like it very much, but if you recommend another, I am all ears.
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I’ve never tried this vinegar, do you order it or …?
