Getting a recipe from my Grandmother Tootie was almost always nearly impossible. Most of the time it was a list of ingredients and a cook temp, lots of 'pinches' and 'season to taste'. To this day many of my cousins trade recipes with the thrill of discovering buried treasure. This is because she had well developed cooking and baking instincts from a long life spent in the kitchen cooking for a large family. Today we rely entirely too much on googling recipes before we could ever recall them. Unless of course you've made something a thousand times.
Now a simple summer salad of greens and tomatoes is something we should all be eating every day, especially if you over planted those now nearly bolting greens and can't wait to sow a second row. This dressing is my contribution and my grandmother's contribution to developing your cooking instincts. Hopefully it won't take a thousand times to get it right, but we dare you to try and put those measuring cups away!
Try it once using our measurement suggestions below and you will be eyeballing and pinching soon after.
- 5 fluid ounces half-and-half or heavy whipping cream
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon salt + pepper
- 1/4 teaspoon of sugar
STEP ONE: Place all of the above ingredients in a jar and shake until frothy.
SEASON TO TASTE.
SHAKE.TASTE.SEASON.Shake.TASTE SOME MORE.
Toss the dressing into crisp cool greens with large chunks of your ugliest sweetest tomatoes.
STEP TWO: EAT.
*pro tip cut the damn tomatoes with a serrated knife, even a bread knife. We spent entirely too much time smashing tomatoes with butcher knives in our lifetime. do it.