Thinking of the word "vinaigrette" conjures up the image of a pair of glass bottles, one vinegar, one oil, at the end of a salad bar. This simple combination, once mixed together, creates a smooth yet tart coverage for the humblest of greens.
Vinaigrette Components
The simple concoction of vinaigrette is composed of a sour element, usually vinegar, and sometimes a citrus component, such as lemon or lime. Herbs, salt, pepper, and a sweet element, such as sugar or honey, are also added, and of course, fat, in the form of oil.
The mixture is then stirred until combined, or emulsified, in which the fat globules from the oil suspend within the other liquids of the dressing.
Homemade Versus Store-Bought Dressing
Like anything made at home, favorite take-out meals, bread, and desserts, salad dressings created in the home kitchen are often superior in flavor, freshness and healthiness of ingredients. The amount of dressing can be made for each meal, and unlike with store-bought versions, the home cook controls the ingredients.
Oil is another factor in vinaigrettes; the home cook is able to control the quality of oil and the type of oil. Extra-virgin olive oil, as used in the recipes below, is known for its health benefits. Its monosaturated fat helps reduce LDL, or "bad," cholesterol. In fact, the FDA recommends consuming 2 Tablespoons of olive oil per day to help lower risk for heart attack. "Extra virgin" relates to the amount of processing the olives go through, therefore extra-virgin and virgin olive oils retain more antioxidants.
Vinaigrette Recipes
Each recipe makes enough salad dressing a 4-serving salad. For leftovers, double the amounts and store dressing in a glass bottle in the refrigerator for up to one week.
Balsamic vinaigrette
- 2 Tbl. quality balsamic vinegar
- 1 tea stone ground mustard
- pinch of salt
- pinch of pepper
- 4 Tbl. extra-virgin olive oil.
Working in a small mixing bowl, whisk together vinegar and mustard, add salt and pepper. Whisking with one hand, use free hand to pour the olive oil in a slow, steady stream. Once emulsified, pour over salad greens and toss.
Mustard vinaigrette
- 1 Tbl. stone-ground mustard
- 2 Tbl. white-wine vinegar
- 2 tea honey
- 1 tea grated or minced garlic
- 4 Tbl. extra-virgin olive oil
- salt and pepper to taste
In a small bowl, work the mustard, vinegar, honey and garlic together with a whisk. While whisking with one hand, slowly stream in the oil until mixture comes together. Season with salt and pepper, toss over salad greens.
Red-wine vinaigrette
- 2 Tbl. red wine vinegar
- 1 Tbl. chopped fresh flat-leaf (Italian) parsley
- 2 tea sugar
- 1/8 tea salt
- 1/8 tea black pepper
- 4 Tbl. extra-virgin olive oil
Stir together vinegar, parsley, sugar, salt and pepper in a small mixing bowl. Using a whisk in one hand, slowly stream in the olive oil until dressing is emulsified. Adjust salt and pepper seasonings to taste.
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