Remember back in the early 90’s when everyone flipped for all things fat-free? My friends and I drenched everything in fat-free ranch dressing and polished off a package of Snackwells for dessert (if every store within a 30 mile radius wasn’t sold out, that is). Well, unfortunately for all of us with food allergies, much of the fat-free food contains modified food starch, which is usually made from wheat. Fortunately, I was not allergic back then. I digress.
Before the advent of fat-free ranch phenomenon, I was not much of a salad eater, and if you follow my Tweets, you probably know that it still isn’t my favorite food. However, raw vegetables are filling, nutritious and, let’s face it, I have to set an example for my two small children who refuse all vegetables beyond carrots. So, I find myself eating salads quite frequently these days. I always make my own vinaigrettes, but when I am out in a restaurant, I often eat my salad dry, rather than risk eating something that make the rash return. So, when we went to a restaurant a few days ago and the above came out to the table, I was intrigued. I mean, come on, first the Frubik’s Cube and now this?! It was almost too much to handle in one week!
Basically, the olive oil and balsamic were in little perfume spritzers, and I loved the idea. By misting my salad, I managed to achieve the perfect balance of acidity and oil, and by not dumping the oil and vinegar, I even managed to save a few calories. So, now I am hunting for the perfect set of atomizers so that I can develop my own, at home, misting kit. The best part is that they are small enough to drop in my purse and take with me everywhere. I love to taste new things and go new places, but sometimes I most appreciate innovation. I never would have thought on this one my own. Chef, I applaud you!
