I fairly screams summer and freshness.
It should. It is.
Take the time to look on the back of any store-bought salad dressing. It will not be a happy thing. Full of stuff you have never heard of and which is in there to stabilize and preserve.
Making a vinaigrette is simple. It’s a math thing. It’s 4:1 except when it’s 3:1. And after a while, you dispense with measuring cups and spoons altogether, because you can feel when it’s right.
A vinaigrette is the most versatile of dressings. You can add and subtract a few dozen things and get a great new taste.
Better yet, a vinaigrette goes over regular salads, roasted veggies, potatoes, meat salads of every kind, and pastas hot and cold. Top a mild fish or a chicken breast. So, listen up to the basics, and note the choices, and become the queen or king of the salad buffet with your wonderful creations.
- 3/4 c good quality EVOO (extra-virgin olive oil)
- 1/4 c vinegar
- 1 tsp minced shallot
- 1 clove garlic minced
- 1 tbsp Dijon mustard
- pinch of salt, and several grinds of pepper
- Use a whisk, or place all ingredients in a jar with a tight lid and shake it up. You are done.
See? Wasn’t that easy?
Now here are some choices:
- olive oil
- corn oil
- walnut oil
- basically anything but peanut oil which I don’t think would work
- white vinegar, or cider
- rice wine, white wine or red wine
- lemon, lime, orange or grapefruit juice
With the more delicate of vinegars such as lemon and rice wine, increase to a 3:1 ratio
- parmesan cheese, grated
- chives, parsley, cilantro, marjoram, green onions, minced, lemon balm
- dried tomatoes minced, fresh ginger root, hot peppers, minced
- smokey paprika, cumin, chili powder, or cayenne
- add a tbsp of mayo for a creamy texture, or honey for sweetness
It’s that simple. Just look at what you want to add it to and think of what would taste good.
Make for a single salad by using 3 tsp oil to 1 tsp vinegar, and then cut down on all the rest. After a few times, you will not even think about it, just do it. Obviously make for a crowd by multiplying up.
Note: if you want an herbal” vinaigrette, you might want to put everything in a blender to puree the herbs.
- Spinach Salad with Creamy Vinaigrette (iandanielstewart.com)
- Craving a salad for dinner? Try this one with edamame and more deliciousness! (joyofspa.com)
- Pomegranate Vinaigrette (kokolikes.com)
- Mixed Green Salad with Garlic Honey Vinaigrette (greenlinglocal.wordpress.com)
- salad with cilantro & parsley vinaigrette (artisanfoodsinc.wordpress.com)
I LOVE a good vinaigrette! I will never buy store bought salad dressings again!
Mostly I find that homemade just taste so much better. That is certainly true of a basic vinaigrette. The bottled stuff uses too much cheap vinegar for starters!
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