A basic lesson on making a fresh vinaigrette
The vinaigrette is an underutilized culinary tool. The shelves are lined with choices ranging from such complicated variations as shitake mushroom ginger soy vinaigrette with 30 ingredients to the overly processed "I-taste-like-oil-and-bad-vinegar" vinaigrette. Self-made dressing is so easy to make and is a great compliment to fish, chicken, salads, vegetables, beef, cereal (oh wait not that one). Here are the benefits: Cheap, Simple, Delicious, Easy to Make. Here are the cons: None.
The only thing you need for a good vinaigrette is high-quality dijon mustard, good vinegar, a touch of honey, and pure olive oil. The formula is as simple as adding to a bowl: one part vinegar to three parts oil. Add some honey, mustard, and any other flavorings you like such as fresh herbs, fresh pepper and mix the hell out of it. Put whatever you don't use in the fridge and save for breakfast.
Here is a video outlining the process:
Even Great on Sandwiches
Here is a formal recipe:
Champagne Vinaigrette
1 part champagne vinegar
3 parts pure olive oil
small amount of honey
a dollop of dijon mustard (this brings the oil and vinegar together...in harmony)
salt and fresh cracked pepper
Mix all the ingredients
Balsamic Vinaigrette
1 part balsamic vinegar
3 parts pure olive oil
small amount of honey
dollop of dijon mustard (this brings the oil and vinegar together...in harmony)
salt and fresh cracked pepper
Red Wine Vinaigrette
1 part red wine vinegar
3 parts pure olive oil
small amount of honey
dollop of dijon mustard (this brings the oil and vinegar together...in harmony)
salt and fresh cracked pepper
Salad of Fresh Bread and Seasonal Vegetables
Serves 4
To the eye, this recipe seems boring. But what could be better than some great crusty bread, toasted and tossed with freshly picked vegetables dripping with flavor?
Ingredients
Any loaf of fresh bread cut into large cubes (enough to fill roughly 2 cups)
head of fresh lettuce
any seasonal root vegetables (carrots, squash, peppers, zucchini, asparagus)
2 fresh tomatoes
1 tablespoon fresh thyme chopped
Red Wine Vinaigrette from above
Pre-Heat oven to 350F
Line the sheet pan with the bread and toast in the oven for 10 minutes.
For the vegetables, be sure to slice according to vegetable type. For example, a carrot is going to take longer to cook than a zucchini so slice it much thinner than the zucchini. Toss the root vegetables in your vinaigrette of choice and roast in the oven for about 14 minutes.
Meanwhile, mince the thyme, slice the tomatoes, and clean the lettuce.
When the vegetables are finished toss them with the lettuce, tomatoes and toasted bread and serve immediately.