Vinaigrette offers a critical bling of acidity to dishes. Sometimes it whispers, sometimes it shouts. It’s crucial in creating the needed flavor elements in everything from salads to sandwiches. The proportion of tart (most often vinegar) to oil is debatable. Dressings made with three parts oil to one part vinegar is the classic formula. But some take it up a notch in acidity, preferring a two-to-one ratio, or for sour-driven enthusiasts, an even one to one is key.
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My mother’s Blue Cheese Vinaigrette was the first recipe I learned to prepare. At 4 or 5, I learned to measure, taste, and make needed adjustments, adding more oil or vinegar or garlic salt. Pleasing the palates of my family fueled my desire to learn more.
Of course, vinaigrettes are great in salads, but they can also be spooned on grilled fish or chicken. And cooked pasta, grains, vegetables and beans are also delicious candidates. Sandwiches made with sturdy rolls or baguettes benefit from a good slather of dressing on the cut-side surface.
Here are some formulas for preparing vinaigrettes that sing. Some are classic, others are irresistible adaptations. One is my mother’s well-loved interpretation with blue cheese.
Classic French vinaigrette dresses a mixed green salad surrounded by thinly sliced prosciutto and salami. (Photo by Cathy Thomas)
Classic French Vinaigrette
A classic French vinaigrette adds palate pizzazz to myriad dishes. Additional ingredients to the recipe can change its personality. For added zing, include a pinch of dried thyme or dill, or augment with finely chopped fresh herbs such as tarragon or basil. For a meaty meal, add some charcuterie to the mix, placing thinly sliced prosciutto and salami around a mixed green salad dressed with a classic French vinaigrette.
Yield: 1/4 cup
INGREDIENTS
1 tablespoon apple cider or sherry vinegar
1/4 teaspoon Dijon mustard
Salt and freshly grounded black pepper to taste
3 tablespoons extra-virgin olive oil
DIRECTIONS
1. Place vinegar, mustard, salt and pepper in a medium-small bowl. Whisk to combine and dissolve salt. Add oil in a thin steam whisking constantly. Taste and adjust as needed.
Ina Garten’s Honey-Spiked Vinaigrette can be stored in a jar in the fridge and used to perk up leftover vegetables or grains. (Photo by Cathy Thomas)
Ina’s Honey-Spiked Vinaigrette
My son-in-law says this is the best vinaigrette on the planet. He isn’t a fan of dressings with, in his opinion, too much tartness. He appreciates the balance of Ina Garten’s creamy dressing, praising the subtle sweetness that a smidgen of honey brings to the mix. I like to keep a small jar of this dressing in my fridge. I spoon it on leftover cooked vegetables and grains (usually farro) for an easy lunch treat. If it solidifies in the refrigerator, I run some hot water over the jar to melt the hardened oil.
Yield: About 2/3 cup
INGREDIENTS
1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon minced shallot
About 5 cups mesclun mix (or lettuce of your choice)
DIRECTIONS
1. In a medium-small bowl, combine all ingredients except the lettuce. Whisk to combine. Taste and adjust seasoning if needed.
2. Toss lettuce with enough vinaigrette to lightly coat the leaves.
Source: foodnetwork.com
Harriett’s Blue Cheese Vinaigrette is shown on a mixed green salad garnished with kumquats. (Photo by Cathy Thomas)
Harriett’s Blue Cheese Vinaigrette
Here’s my mother’s vinaigrette augmented with blue cheese. I love the technique of smooshing part of the cheese into the oil, using a fork to press it against the side of the bowl or measuring cup. The result is a dressing that looks and tastes like blue cheese. I like to add seeded kumquat slices to the salad for an extra sweet-sour accent.
Yield: About 2 cups
INGREDIENTS
1 cup safflower oil or extra-virgin olive oil
4 ounces crumbled blue cheese, divided use
1/2 cup cider vinegar
1 teaspoon garlic salt
Freshly ground black pepper
Cook’s notes: If desired, just before serving, remove the amount of dressing you think you’ll be using and add some minced fresh tarragon or basil. If you add the herbs to the entire mixture and then store it in the refrigerator, the herbs will lose their fresh taste.
DIRECTIONS
1. Combine oil and blue cheese in small bowl or measuring cup with a handle. Using the tines of a fork, mash about 1/2 of the blue cheese into the oil. Stir in the remaining cheese, vinegar, garlic salt and ground black pepper.
2. Can be stored for two weeks in the refrigerator, well-sealed in a non-reactive container.
Before use, stir the dressing. Add just enough dressing to lightly coat the lettuce leaves.
Source: Harriett Young
Hot Bacon Dressing is often used on spinach salad, as shown here, but it can also be spooned over baked potatoes, steamed cauliflower or grilled fish. (Photo by Cathy Thomas)
Hot Bacon Dressing
For a change of pace, here’s a dressing that doesn’t fit into the standard vinaigrette category. Hot Bacon Dressing is, well, served hot, and rather than oil it incorporates bacon grease. Spoon this tasty dressing over baked potatoes, steamed cauliflower or grilled fish. Or for a wilted spinach salad, toss dressing with raw baby spinach.
Yield: about 3/4 cup
INGREDIENTS
1/2 pound sliced bacon (about 8 slices)
1/4 cup water
1/4 cup cider vinegar
Salt and freshly ground black pepper
For spinach salad: 6 cups baby spinach
DIRECTIONS
1. Cook bacon in a large skillet over medium heat until crisp. Off heat, using a slotted spoon or fork, transfer bacon to drain on paper towels. Remove all but 2 tablespoons of bacon grease from skillet.
2. Add water and cider vinegar. Simmer on medium-high heat, stirring constantly, for 1 minute. Add salt and pepper to taste. Crumble bacon and add just before serving.
3. If making a spinach salad, toss hot dressing with spinach. Transfer to plates and if desired top with small pieces of chilled goat cheese and toasted pecans.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
