. . . I must also call your attention to Cousin Tom’s “Anything Goes” Citrus Vinaigrette, excellent with a chef’s, fruit or Périgourdine salad, which seemed tailor-made for a patio lunch “au bord d’un lagoon” at Newport Beach with power boats all about but should be exportable to less tropical venues: combine 1) olive oil, 2) a mix of balsamic, raspberry and red wine vinegars, 3) grapefruit juice, a little sugar and a good heap of Dijon mustard.
Play with this one . . .
AND: lately I’ve been adding a short teaspoon of “Asian tamarind sauce” to olive oil/red wine vinegar dressings — plus baby helpings of oregano and ginger. Makes them throb! A charmoula-type dressing is interesting too: olive oil, lemon, garlic, parsley, and almost enough paprika to immobilize a Hungarian.