Salad dressing is Paul Levy’s latest topic. Growing up in Kentucky in the 1950s, salad dressing came ready made in bottles. Memories of the different brands and styles available in bottled form hark back to a time when that vital ingredient, olive oil, was generally unavailable in the USA (or indeed the UK). A distant recollection of a small tin of olive oil brought back from France by a rich aunt after a trip to Europe for the Festival of Britain in 1951 is among the many anecdotes he relates in this most entertaining podcast. There is more; he gives us his formula, and method, for achieving a first class salad. Enjoy!
On the same topic:
Listen to Dumas on Salad, a reading from Alexandre Dumas’s Grand Dictionnaire de Cuisine about an impoverished aristocrat, M. d’Albignac, who made his fortune in England on the strength of his salad dressings.
Watch a discussion on olive oil between publisher Anne Dolamore, author of The Essential Olive Oil Companion, and Charles Carey of The Oil Merchant.
