 I was wondering about the composition of the dressing for Shirazi salad - I know it's salt, oil, lime juice (or verjus, I ran out yesterday), mint, and black pepper, but the ratios of oil to lime juice escape me. So I checked my favorite Persian cooking blogs and the ratios are all over the place! Everything from oil:lime being 1:1, 2:1, 1:4 (!), 0:1 (oil optional, they swear it's how they do it in Shiraz) Anyway guess I'm just going to start 1:1 and go by taste memory from there?? 13 comments | Expand all CWs
 @darius yeah I think if there's more oil than acid it will usually mix. my personal problem tends to be not enough oil, so I add more and then it mixes well and I move on @charlesrandall yeah. I like my dressings really sour so I go 2:1 for vinaigrette with a little mustard to help it bind into something saucy. Okay Samin Nosrat also has it at closer to 1:4 oil:lime I think I'll try this out! I am not doing all those extra herbs though! I have mint and I guess there is chive to be used up so that'll go in too. Also she soaks the onion in red wine vinegar ahead of time and like... too fussy for me, personally I don't think fresh onion needs its flavor mellowed by a soak! @ellen highly recommend hitting your farmers market and getting all the ingredients and making it, since basically everything is peak season this week @darius I’ve made this recipe before and loved it. But I’ve also just done it with lots of parsley and lemon juice and oil which is how my Iranian friend made it in Shiraz for me. Who knows what authentic means.   |
Gregory's Server
@darius 1:1 tends to be the generalized ratio for most salad dressings of oil:acid, one thing I've noted myself is that if your ratios are off when you whisk it up it won't really combine but stay separated, and this is the thing I tend to judge by when I wing it.