Basic Vinaigrette with Lemon Juice Instead of Vinegar - It's Virtually Pain Free

Sometimes I have a reaction to eating vinegar. And sometimes I have a reaction to citrus. And sometimes I react to both! Salad dressings can be a challenge for me whenever this happens.

Fortunately, for me, this doesn't happen as much as it used to, as I get older. Guess I should file that under "good things happen to old people."

Anyway, I have two friends who have allergies to mold -- seriously negative reactions. And guess what? Mold is everywhere!

What can be called a "mild intolerance" for me -- the vinegar reaction -- can be an allergic incident for either of them, if they ingest any mold or fermented foods, like vinegar.  That means missing out on a lot of good stuff, but most notably, commercially made salad dressing and any other dressing-type condiment -- because they all contain the dreaded vinegar.

Who knew? Well, besides me and my hyper-reactive tongue, who knew?

I've known for a long time -- since I arrived on the planet, I'm guessing -- about my quirky tongue and its intolerance for vinegar, wine, mushrooms, potatoes and the real killers -- orange juice, eggplant, tomatoes, strawberries, nuts and pineapple.  And any two of these eaten at the same meal -- well, it's just a mouth full of hell!

I love tomatoes, but I will almost never eat tomatoes in a salad with vinegar-based dressing. And I won't eat most salads with fruit in them either. And I love eggplant Parmesan -- but tomato sauce and eggplant together? No way I'm going for that! There is a long list of offending foods, but you get the idea. And I see you scratching your head, wondering why I'm still alive. Remember, I said "intolerance." I don't get sick, I just have a tongue full of painful red welts than feel like raging fire in my mouth. Let's just say, I have developed a somewhat elevated tolerance for pain in the interest of tasting all kinds of things that hurt/taste so good!

I can just imagine the torture if I had severe reactions to mold and it's fermented food spin-offs.

But here's the strange thing, for me anyway. When I started making my own salad dressing with lemon juice instead of vinegar, my tongue almost never reacted to it, even though citrus usually sends me into immediate "intolerance" mode. Maybe it has something to do with coating the citrus molecules in good old olive oil. What-ever! I never had chemistry. Does it show?

And we're back to another citrus salad dressing plus. I don't have to worry so much about mixing two reactive foods at the same meal. Life got better, because salads are on my Top Five Favorite Foods list.

Lettuce love.

Making salad dressing this way is easy and fast. But best of all, it gives you more control over the foods you eat -- and don't eat! -- and exposes you to fewer processed foods and the chemicals that preserve them. Gotta love that! Both of my mold-allergy, avoid vinegar at all costs friends appreciated the salad dressings I made with lemon juice at a recent party.

So did my tongue and I!

The front row of my olive oil collection.

CLASSIC OLIVE OIL AND LEMON JUICE SALAD DRESSING OR MARINADE
(It’s Vinegar Free!)

1 clove garlic
1 teaspoon kosher salt

While the clove of garlic is still inside skin, place it on a flat surface and lay the flat side of a knife or food scraper over it. Carefully give it a smack with the palm of your had to smash the garlic. Now the skin should peel easily from the clove of garlic. Place the clove of garlic in a wooden salad bowl. Using a fork, smash the garlic with the salt against the inside of the bowl until it becomes a grainy paste.


½ cup olive oil – a fruity extra virgin oil like Bertolli or Olio Santo or a lighter one, like Bertolli Extra Light
Fresh lemon juice from 1/2 to 1 lemon*, depending on size and tartness (less is more to start)

Add olive oil to the garlic paste in the bowl.** Squeeze in juice of ½ large lemon. Remove any seeds that fall into the bowl. Using a wire whisk, blend the olive oil and lemon juice thoroughly.

Pinch of Herbes de Provence**

Add a teaspoon, or so, of Herbes de Provence to the dressing. Let sit at room temperature for at least an hour before serving. Whisk again before adding to salads or using as a marinade for meat, chicken or vegetables.

Mix, serve and store in one container!

Notes:
* Substitute Meyer lemons, limes, Key limes, oranges, Blood oranges, tangerines, grapefruit etc.
 
** Sometimes I make this in a mini food processor, after I’ve mashed the garlic and salt mixture. Other times I use this handy salad dressing mixer/dispenser. The center blade rotates to emulsify the dressing when the handle is squeezed and then dressing can be poured from the spout. Really good for those who prefer to add dressing to salads themselves!

*** You may substitute other herbs or spices to alter the flavor to suit your salad. Cumin is good for taco salad. Cinnamon is good for salads with sliced apple or pears and blue or goat cheese. Greek herb blends are good for Greek salads. Basil and oregano are good for sliced fresh tomatoes and fresh goat cheese. Just start with a small amount of herbs and taste before you add more – until you reach the intensity of herb flavor you want. Remember the flavor with become a bit stronger as it sits at room temperature before serving.
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Hamwiches for Working Dinner

Class of '70 Reunion Update:

We're only one month away from our big weekend!

Last week our reunion committee met to put together the faculty invitations and run down the reports on the final details, including the first reservations received.

Before, it was an idea...but now it's a reality! People are putting their money where their mouth is and we've got to make it happen. Yikes!

Despite all the work involved with planning a reunion, I really am loving the chance to cook for my friends! Last week's working dinner menu was another blast from the past - Hamwiches.

I've been making these since the early 70's, mostly for groups and parties. I usually make them on those cute little Pepperidge Farms Party Rolls that are oh-so-perfect for heavy hors d'oeuvres or pick-up buffets. But Hamwiches also work well when made on larger sandwich buns to make a meal with soups or salads. It's one of those things that makes My Favorite Husband say, "Oh good! We haven't had those in ages!"

The Hamwiches make up in no time and can even be made well in advance and kept in the freezer for a quick dinner or snack - for one or a crowd!

If you've never had these tasty morsels - like you weren't around in the 70's and missed them in their heyday - file them under Tailgate, Make Ahead, Quick & Easy, Party, Guy Food and any other time you need something tasty without much fuss. A bag of foil-wrapped sandwiches in the freezer means easy dinner in a hurry - for any night during a busy week.

HAMWICHES
2 lbs. thinly sliced ham (Black Forest is good)
12 slices cheese (Swiss, Sharp Cheddar, Muenster)
¼ lb. salted butter
1 cup chopped onion
1 cup mustard (I like Dijon)
2 tsp. poppy seeds
12 hamburger buns

Melt butter and sauté chopped onions. Stir in mustard and poppy seeds to blend. Allow mixture to cool slightly. Place ham on bottom piece of bun, cover with cheese slice. Spread top half of bun with 1 spoonful of onion-mustard mixture. Place sandwich halves together and wrap in foil. To serve: Preheat oven to 300 degrees. Place foil-wrapped sandwiches in a single layer on large baking sheet and heat for 20-30 minutes. Sandwiches may be frozen before heating – allow extra 15 minutes to heat frozen sandwiches. Serve warm.
Note: For hors d'oeuvre size or small appetites, make these on Pepperidge Farms Party Rolls. Slice the entire pan of rolls in half horizontally, fill bottom half of rolls in tray with sandwich ingredients, replace top of rolls and slice to divide into individual roll sandwiches. Leave individual sandwiches on tray and wrap tightly in foil. Store in ziploc bags in freezer until ready to bake and serve as directed above.
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