A Veggie Venture




Jamie's Food Revolution. But I have one too, it just doesn't come with a television show and a marketing budget. But it does fit right in with the Food Revolution's idea of changing one thing, just one thing, in our diets – to the good, by the way!

My crusade is to persuade home cooks to never buy salad dressing again. HA - I've actually accidentally written 'never MAKE salad dressing again' often enough that I've wondered if there might be a counter crusade mounted by the salad dressing manufacturers. But no, we don't make salad dressing at home because we're too busy, we don't know how, the bottles are convenient (albeit expensive), everyone can have their own favorite, we're not eating salads anyway – and on and on, just pick one.

This is such an easy dressing, I made it twice for the gorgeous Greek Bread Salad with Toasted Pita Chips. Oh so good and kid-friendly too! For the dressing, I was able to drop the oil to almost nothing, just a teaspoon, because of all the flavor and creaminess from the feta cheese.
Homemade Finnish Mustard, a staple in my refrigerator)
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 ounce feta cheese (about one square inch)

In a small food processor (such as the food processor attachment for an immersion 'stick blender'), whiz all the ingredients until frothy. Taste and adjust seasonings as needed.


ALANNA's TIPS & KITCHEN NOTES
I made one batch using all pantry ingredients, another substituting a teaspoon of Penzey's Greek Seasoning for the oregano, pepper and salt. No contest, the first batch was preferable.




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© Copyright Kitchen Parade 2010

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Making Matches
Making Matches This is an extended version of one of my Popular Science columns : It contains more details and photographs than the magazine version. This version is not officially associated with the magazine: Responsibility for the contents is solely mine.
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