I was skeptical about this one from the start. I mean, I love vanilla. In puddings and cakes and other treats. But in a salad dressing? I wasn’t so sure… But, in the name of French Fridays with Dorie I gave it a go.
At least it was simple to make: First I made ribbons of carrot and zucchini with a vegetable peeler. These and a couple handfuls of mixed greens were tossed with a dressing made from olive oil, lemon juice, and vanilla (along with some salt & pepper).
So? Meh. I am not a big fan of ribbons of vegetables. I find them hard to eat and a little too much like rabbit food. And the vanilla in the dressing, while subtle, seemed like it didn’t belong. My husband felt the same way I did. Actually, I was curious if he would pick up the vanilla in the dressing. As he tried he said, “Is there vanilla in this?” I guess he noticed. But it wasn’t a good thing.
They can’t all be winners, can they? Next month is looking up; all the October recipes sound delicious to me. Stay tuned to see what they are!