Make your own salad dressings
A vinaigrette is traditionally a mixture of 3 parts oil to 1 part vinegar whisked into an emulsion and used as a dressing for greens, vegetables, grains, pasta or as a marinade. In French cuisine a vinaigrette is considered a mother sauce. Salt and pepper are often added as are herbs, shallots, cheese. sugar or honey. Many times mustard, egg yolks or cream are added to make the vinaigrette heartier. You can customize your vinaigrette with many combinations of oils, vinegars and citrus juices to compliment whatever you are serving it with. You can also play with the proportions of oil and vinegar depending on your preferences. The beauty of making your own vinaigrette or Salad Dressing is that you know exactly what is going into it!
Bottled dressing are often expensive and full of salt, sugar and chemicals.
Some pairings. . .
Hearty lettuces like iceberg and romaine work well with balsamic vinegars, Red and white wine vinegars and cheese. think wedge salad with blue cheese or Caesar salad.
Bitter greens like arugula, cress, dandelion greens, Radicchio and kale pair well with fruity olive oils and vinegars. Lemon, pomegranate, raspberry or cranberry.
Late summer tomatoes taste delicious with a hearty olive oil and a white balsamic vinaigrette.
Learn more and taste delicious salad dressings with Chef Debbie Powell on July 1
The combinations are endless. . . here are a few to try.
The amounts these will make should be enough to dress a salad for 8.
They can all be made with a 2 to 1 Olive Oil to Acid ratio depending on personal preferences.
Olive Connection Vinaigrette Combinations
Vinaigrettes are temporary emulsions and need to be shaken or whisked to just prior to using.
1 Tbsp Apricot White Balsamic Vinegar
3 Tbsp Arbequina EVOO Spain
Salt and fresh ground Black Pepper to taste
Whisk all ingredients together just before dressing greens
This same recipe can be made using Vanilla Pomegranate Vinegar and Sicilian Lemon EVOO
1 Tbsp Honey Ginger Balsamic Vinegar
2 Tbsp Canola Oil
1 Tbsp Toasted Sesame Oil
Salt and fresh Ground Black Pepper to Taste
Whisk all ingredients together just before dressing greens or slaw
3 Tbsp Nocellara EVOO Sicily
1 Tbsp fresh squeezed Lemon juice
1 Tsp Dijon Mustard
1 Tsp Honey
Salt and fresh ground Black Pepper to taste
Whisk Lemon Juice, Dijon Mustard and honey together in a small bowl. Slowly whisk in Olive Oil.
Add Salt and Pepper to Taste
1 Tbsp Lambrusco Red Wine Vinegar
3 Tbsp Sourani Blend EVOO Lebanon
1 Tsp Dijon Mustard
Salt and fresh ground Black Pepper
Whisk Vinegar and Dijon Mustard together in a small bowl. Slowly whisk in Olive Oil.
Add Salt and Pepper to Taste