Evening Edge
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Crib Dressing - from Shorty's
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FROM THE MENU OF . . . Shorty’s
2884 N. Druid Hills Road N.E,. Atlanta
404-315-6262
Q: My parents are always nagging me to eat more vegetables. I like the crib salad at Shorty’s so much, I wouldn’t mind eating my greens if we could make it at home. Any way you could get the recipe? That would really be cool.
Coleman Quinn, Decatur
A: Shorty’s Crib (attention oldsters: That’s “house” in MTV-speak) Salad has a crisp, clean dressing that makes it very tasty, but co-owner Bryan Wilson says the very best thing about it is the name. “It’s just a vinaigrette recipe that we developed ourselves, with a blend of balsamic and sherry vinegars,” he said. “But we gave it a sassy name.”
The folks at Shorty’s make up to 3 gallons of dressing at a time, but we’ve reduced it to about 1 cup here.
To make Shorty’s Crib Salad, toss this dressing with mixed field greens, sprinkle with salt and pepper, and garnish with cucumber slices and pitted kalamata olives.
Hands on time: 10 minutes Total time: 10 minutes Serves: 8
Ingredients:
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1 1/4 teaspoons (about 1 clove) freshly crushed garlic
2 teaspoons freshly crushed shallots
2 tablespoons balsamic vinegar
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
3 pepper grinds
Pinch salt
3/4 cup olive oil blend (80/20) or olive oil
Instructions:
In a food processor or blender, puree the garlic and shallots. Add the vinegars, mustard, pepper and salt. With the motor running, slowly add the oil to emulsify. Cover and refrigerate until serving time.
Nutrition:
Per serving: 183 calories (percent of calories from fat, 96), trace protein, 1 gram carbohydrates, trace fiber, 20 grams fat (3 grams saturated), no cholesterol, 40 milligrams sodium.
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Recipes from: Shorty's