Dressing For Success

It's really not warm enough here in Southern California to be advocating "a nice salad for dinner."   But material is scarce on the ground today so here we go.

ASIAN DRESSING
1 small garlic clove, finely grated (or one half teas. of jarred, grated garlic)
1 T soy sauce (use the less salty one)
2 teas. unseasoned rice vinegar
1/2 cup olive oil
1/2 teas. sesame oil
Pepper to taste

Put all of the above in a jar with a tightly-fitting lid and shake the bejesus out of it.

VINAIGRETTE  A vinaigrette is pretty much 2/3 vinegar to 1/3 olive oil with your choice of flavoring - mustard or plain salt and pepper or oregano and thyme or ...Bon Appetit claims this one:

1 small garlic clove, finely grated
2 T red wine vinegar
2 teas. Dijon mustard (or Colman's for a real kick)
1/2 cup olive oil
Pepper to taste

CANAL HOUSE (Whoever they may be) GREEN GODDESS
1/2 bunch watercress, stemmed and coarsely chopped - should add up to about two cups
4 anchovy fillets, packed in oil
1/2 cup mayonnaise
2 T sour cream
1/2 cup fresh parsley leaves
2 T chopped chives
2 T chopped fresh tarragon
1 T white wine vinegar
Pepper to taste.

Puree all of the above in a blender and, in addition, to use as a salad dressing Bon Appetit recommends it as a dip for crudités or over hard-boiled egg halves.