Salad dressing - Vinaigrette
The most basic rule in the classic vinaigrette is the fat to acid ratio:
2 parts fat - 1 part acid
Basic Everyday Vinaigrette - 4 servings
In an 8 oz measuring cup add:
3 tablespoons vinegar
1/2 teaspoon Morton’s kosher salt
1/4 teaspoon pepper
Mix well with fork or small whisk.
6 tablespoons extra virgin olive oil
Whisk or mix in the oil into the vinegar until it’s emulsified.
This can be done ahead of time and then given one more whisk before using. It’s best when room temperature.
To elevate the basic vinaigrette:
Into the measuring cup:
1 teaspoon finely minced shallots
1 teaspoon Dijon Mustard
Continue with the recipe above, in the same order, whisking vinegar into Dijon until emulsified, then add oil and whisk again.
Below is my chart of my salad basics and potential add-ins, but the options really are endless.
The essentials: Greens and vinaigrette. The trinity of add-ons for crunchy and savory perfection come from fruit, cheese and nuts.
This robust salad has salami, garbanzo beans, radicchio, basil, Asiago cheese, Spanish olives, tomatoes and pepitas, in a Dijon vinaigrette.
Fats to chose from:
Extra Virgin Olive oil
Avocado oil
Tahini
Peanut butter
Yogurt
Mayonnaise
Sesame oil
Pan drippings
Bacon fat
Acids:
Vinegar; red wine, white wine, champagne, sherry, tarragon, rice, apple cider
Citrus; lemon, lime, orange
Soy sauce
Dijon mustard
Don’t let that “empty” jar of Dijon go to waste. Use the last of the Dijon mustard jar to make a special vinaigrette.
