Spring Vinaigrette Recipe

Learn how to make a perfect salad dressing with what’s in season using this vinaigrette recipe.


| April/May 2010



vinaigrette recipe

Spring is the season for salads — toss in anything and everything that’s fresh, then mix up our vinaigrette recipe and pour it on top!


PHOTO: EMILY HELLER

Mix up a salad of locally grown fresh greens. Sprinkle in some berries, plus sliced radishes and garden peas. Add a handful of torn fresh herbs, and toss it all in your homemade vinaigrette for just about the freshest raw meal you could possibly make. For a heartier meal, add a little grilled chicken, smoked fish, or toasted nuts. A vinaigrette is basically just good oil (1 to 2 parts) mixed with good vinegar (1 part), plus a little seasoning. Here are guidelines for a successful vinaigrette recipe.

Good oil. Use extra virgin olive oil with a bright, fruity flavor. Often, the darker green the oil is, the better its flavor. Many farmers markets and grocery stores have olive oil tasting stations. Test a few and pick your favorite. If the oil tastes good on plain ole bread, it’ll be great in a vinaigrette dressing.

Good vinegar. As with oils, try a few and pick your favorite. Wine vinegars are classic in vinaigrette dressings, but ciders and balsamics work well, too. Opt for an aged balsamic vinegar if you want a rich, sweet dressing.

Good salt. Sea salt is much more flavorful than table salt, and a coarse grind adds texture to your dressing. Try various flavored or smoked salts for different effects.

Good pepper. Many different kinds of peppercorns are available, but the key to delicious seasoning is freshness. Buy whole peppercorns and use a grinder.

Garlic and herbs. Be generous with seasonally available fresh herbs, and add finely diced garlic according to taste.





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