Vinaigrette, 4 Ways

Cook, Ingredient Spotlight, Try This at Home

Once you start making your own salad dressing, you’ll never go back to the store-bought kinds. Not only is there a huge flavor boost in mixing it yourself, it’s incredibly simple, requiring just a handful of ingredients and even fewer steps.

 

Spring is the ideal time to introduce new vinaigrettes to your favorite salads — winter’s citrus is still available in most parts, but new herbs and ingredients are also popping up in markets. Try the four combinations below to get started.

 

Champagne and Shallot Vinaigrette

 

1 shallot, minced

1/2 cup extra-virgin olive oil

1/4 cup Champagne or Prosecco

1/4 cup Champagne vinegar

Sea salt and ground pepper

 

In a small bowl, whisk together shallot, olive oil, Champagne and vinegar. Season to taste with salt and pepper. Makes about 1 cup.

 

Roasted Tomato and Basil Vinaigrette

 

8 ripe red or yellow cherry tomatoes

Sea salt and ground pepper

1/4 cup red wine vinegar

4 fresh basil leaves

1/2 cup extra-virgin olive oil

 

Preheat oven to 400 degrees F. Place tomatoes on a small fimmed baking sheet and season well with salt and pepper. Roast until skins are well blistered and burst, about 25 minutes. Pour vinegar over tomatoes and roast for 5 minutes m ore. Remove from oven and let cool completely.

 

Transfer roasted tomatoes and vinegar to a food processor and add basil and olive oil. Process until smooth, about 1 minute. Season to taste with salt and pepper. Makes about 1 cup.

 

Blood Orange Vinaigrette

 

1 blood orange

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

Sea salt and ground pepper

 

Cut off top and bottom of orange and stand it upright. Following contour of fruit, slice off peel and white pith. Holding orange over a bowl, cut along both sides of each segment to separate it from membrane, allowing it and any juices to fall into bowl. Using a fork, break up segments into bite-sized pieces. Add olive oil and vinegar and whisk until well combined. Season to taste with salt and pepper. Makes about 1 cup.

 

Lemon and Thyme Vinaigrette

 

Grated zest and juice from 1/2 lemon

1/2 cup extra-virgin olive oil

1/4 cup white wine vinegar

1 1/2 tsp. fresh thyme leaves

Sea salt and ground pepper

 

In a small bowl, whisk together lemon zest and juice, olive oil, vinegar and thyme. Season to taste with salt and pepper. Makes about 1 cup.

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