Vinaigrette dressings are my favorite. From balsamic, Sherry wine to Dijon. You name it, I probably like it. Once I learned how to make vinaigrettes myself I got creative and there was no turning back! Especially because I'm a label reader. I couldn't understand why something as simple as salad dressing needed ingredients like: potassium sorbate, oleoresin or modified corn starch. Eww!
Mastering the art of the vinaigrette is as easy as it looks! Just remember 1-2-3.
THREE BASIC INGREDIENTS:
- Oil - 3 parts
- Vinegar - 1 part
- Salt & Pepper - to taste
Oil: I prefer to use high-quality extra virgin olive oil (EVOO), but grapeseed or walnut oils can work also. This is not the application for the cheap olive oil you got because it was on clearance. You're really going to taste the quality of the oil, so make it a good one.
Vinegar types: Sherry, balsamic, cider, rice are all great to use.
Salt & Pepper: Add a pinch of salt and fresh ground pepper to taste.
Get creative: Add thyme,rosemary garlic, Dijon mustard or crushed red pepper flakes. Try different types of citrus like lemon, lime or tangerine.
THREE METHODS OF PREPARATION:
- Whisk
- Shake
- Emulsify (or blend)
Whisk: In bowl, whisk the vinegar with spices. Whisk. Add the oil slowly while also whisking again.
Shake: Add all ingredients in a glass container with an air-tight lid. Mason jars work well here. Shake all ingredients together.
Emulsify/blend: Emulsify means to combine two liquids that don't usually mix well. Add spices and (Dijon) mustard to the vinegar. Whisk. Add oil slowly. If you add oil too fast you'll cause the mustard to break. Not good because the mustard is the glue which makes the oil and vinegar stick together.
Whichever method you choose, don't forget to taste and adjust seasoning if necessary. Useful for dressing, marinades or grilling.
Try this totally in-season salad: Chopped apple salad with toasted walnuts, bleu cheese and Pomagranate vinaigrette.
Final thought: I cannot tell a lie (said in George Washington's voice)...out of convenience, I do purchase salad dressing.
I've tried almost every "natural" brand in the refrigerated section (some of them have NO business being called "natural"...but that's another conversation for another blog).
My personal favorite brand is Cindy's Kitchen (have 3 in the fridge now). From the balanced flavors, gourmet variety and selections for special dietary needs (sugar free, oil free, etc), Cindy's got it right!!
I buy Cindy's Kitchen in the refrigerated section at Whole Foods (check Cindy's store locator for availability near you). Heads-up, it's about $7 per bottle, but absolutely worth it!
Enjoy!
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