Salads, as we know them in the United States, are not traditional in Poland. You can find American style salads in some restaurants, but a Polish version will be a few vegetables grated and served alongside your main dish. This is why I’ve never seen salad dressings in a Polish supermarket.
My husband is quite happy with oil and vinegar, but I crave more variety. I’m ashamed to tell you how many bottles of dressing you could find in my stateside fridge or how long some have been there. Every now and then, I whip up a vinaigrette just to spice things up. This is what I did tonight, and it was a nice change and ready in literally a couple of minutes. The mayo and mustard act as emulsifiers, keeping the oil and vinegar from separating. With a little planning, you could add minced shallot to the dressing and some chicken and cashews to your basic green salad and have something really special.
2 tablespoons mayonnaise
2 tablespoons olive oil
1 tablespoon vinegar (I used a champagne vinegar)
1 teaspoon mustard
1 teaspoon sugar
1/2 teaspoon curry powder
a pinch each of garlic powder, salt and pepper
- Whisk everything together
- Taste and adjust as necessary
- Drizzle over your salad
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
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