A salad made with fresh carrots and yellow squash mixed with fresh greens just sounded perfect for a late summer meal. It was the vinaigrette that was questionable. Extra virgin olive olive, good,... lemon juice, good,... vanilla extract... odd?
I love vanilla and my family does too. We have pretty adventurous palettes so I added the 1/4 teaspoon of vanilla extract to the dressing. My family sat down for a lovely baked cod dinner. It was my son who first reacted:
"What is up with the salad?"
"I was expecting salad, and I got ice cream."
We all had to agree with him. It wasn't a pleasant, "WOW, that's different surprise taste", it was a..."that is just wrong" taste reaction.
We thought maybe less vanilla... a note vary far away... it could be interesting? Maybe on a different salad like: Helene's All White Salad? But on carrots and squash it just didn't work for us.
Someone must enjoy vanilla salad, because if you are really interested Google it and there are loads of recipes.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.