If you stop using vinegar (yeast, corn if it's white vinegar), are there any non-citrus ways to put some tang into a salad?
There are. One great possibility is a handful of sorrel leaves, which have a surprisingly sharp, citrus flavor.
Another is pomegranate juice. Simple pomegranate juice is not quite tart enough or intense enough to work well in a salad dressing, but a quick reduction takes care of that. This dressing is satisfyingly tart and fruity. I like olive oil in this dressing, but any salad oil you're not allergic to is fine.
Juicing a pomegranate yourself is not difficult. The seeds are too small to get stuck between the chute of a juicer and the part you use to push the fruit in. Just peel off the hard, outermost peel, cut the pomegranate into a few pieces, and push them through.
1 cup pomegranate juice (the juice of approximately one largish
pomegranate) (See Juice in the Glossary)
1 cup oil (See Oil in the Glossary)
1 tsp. salt (See Salt in the Glossary)
1/2 tsp. black pepper (See Spices in the Glossary)
1 clove garlic
3-4 large basil leaves (See Produce in the Glossary)
Reduce the pomegranate juice by half. That is, boil it until there is only 1/2 cup left. Set aside and allow to cool. Add the cooled, reduced juice and all other ingredients to a blender. Blend until there are no apparent chunks of basil or garlic.
1 cup oil (See Oil in the Glossary)
1 tsp. salt (See Salt in the Glossary)
1/2 tsp. black pepper (See Spices in the Glossary)
1 clove garlic
3-4 large basil leaves (See Produce in the Glossary)
Reduce the pomegranate juice by half. That is, boil it until there is only 1/2 cup left. Set aside and allow to cool. Add the cooled, reduced juice and all other ingredients to a blender. Blend until there are no apparent chunks of basil or garlic.
