As a follow-up to our first vinaigrette post, here are some additional tips regarding vinaigrettes and salad dressings:
- If there is too much vinegar (tastes too acidic), add more oil or balance it with a little bit of honey, maple syrup, or frozen juice concentrate, depending on the type of salad.
- To make a lighter salad dressing, use seasoned rice vinegar or white balsamic vinegar, which are less acidic, so you’ll need less oil.
- A creamy caesar dressing should have plenty of garlic, a little Dijon mustard, and Worcestershire sauce, anchovies optional
- Making a salad with fruit? Enhance the sweetness by adding honey or orange/lemon peel to the dressing
- To give vinaigrettes and your salads a stronger kick, grate fresh ginger or garlic cloves instead of mincing them. Tool for the job? Rasp-style grater, like the original Microplane brand.
- Most importantly, dress the salad just before serving, so it stays crisp.
Compliments of our Bon Appétit cookbook.
Waste not, want not
elz + pab