There is one question that I almost always ask before I ever take a bite of food at a new restaurant. The answer to this question will almost always tell me what the quality of the food will be and whether I will return.
So far my question has had a 100% success rate. How is that for stats?
Granted this is all subjective. You could try this and most definitely tell me I’m full of it. I’ll admit there are a few times when I walk in and already know the answer is no but I choose to make an exception for one reason or another (typically because someone else chose the place and it would be rude to decline).
Enough already so what is the question!?
Do they make their own dressings and sauces?
If a restaurant cares enough to take the time and spend the money on fresh ingredients for their dressings I automatically know I will like the food there and I would most likely return unless the service convinces me otherwise.
There is just something about store bought dressing (with the exception of a very few such as Annie’s Naturals) that I can’t get past. Even if the dressing sounds amazing, without fail it will sit in my refrigerator far beyond the expiration date until I say enough is enough and do a full fridge cleanout.
The beauty of home made dressing and sauce is that they can be whipped up in a jiffy and used for so many things; such as a dip for some steaming hot crusty bread, or a flavorful marinade for meat.
I made this sundried tomato vinaigrette to go over the same caprese salad I recently made over Memorial day weekend. The sweet-tartness of sundried tomatoes is what always makes me so weak in the knees; with a bit of mustard and hint of thyme this is a perfect alternative to a balsamic based dressing or even over some sautéed chicken.
Happy Father’s Day!
Sundried Tomato and Thyme Vinaigrette
6 2-Tbsp Servings
3 Tbsp sundried tomato oil (I used the oil that the tomatoes are packed in.)
1 Tbsp extra virgin olive oil
1/4 cup champagne vinegar
1/2 tsp dry mustard
2 Tbsp coarse ground prepared mustard
2 Tbsp honey
1/8 tsp sea salt
1/3 tsp dried thyme
2 Tbsp water
1. Blend all ingredients in a blender or magic bullet.
|6 2-Tbsp Servings
|Amount Per Serving