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Go60 YUM - recipes and the joys of dining
Share your recipes August 2012

Rainbow Kitchen

Basic Vinaigrette

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Four parts oil to one part vinegar (preferably raw) or lemon juice. Or whatever ratio tastes good to you. Americans tend to use 3 to 1; the French 5 to 1. Salt and pepper. It’s your salad – taste and adjust to your tastes. Whisk everything together in a small bowl, or shake vigorously in a small jar. Pour a small amount into a salad bowl, and bathe the salad greens gently in the dressing. If you are using raw kale or other hearty leafy green, start by gently kneading the leaves in the dressing for a couple of minutes to soften them and allow some absorption of the liquid.

Now start improvising: Fresh herbs and garlic, anchovies, cultured cream, raw cheese (or any real cheese of your choice), raw egg yolk (if you have a trusted farm source) and homemade mayonnaise added to dressings all have a contribution to make, both to enzyme and vitamin content and to exciting flavors that whet the appetite and encourage us to eat our salads down to the last bite.

Now, if you like it, add it! Garlic, mustard, balsamic vinegar, cream, honey, miso, tahini...


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Allison's Article:

Dressing Up Your Summer Salads

 

Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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