Classic Vinaigrette

Classic Vinaigrette
Classic Vinaigrette requires roughly 45 minutes from start to finish. This side dish has 378 calories, 0g of protein, and 42g of fat per serving. This gluten free, primal, and whole 30 recipe serves 2. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up pepper, coarse kosher salt, dijon mustard, and a few other things to make it today.

Instructions

1
With the flat side of a large chef's knife, mash garlic and 1/4 tsp. salt together into a paste.
Ingredients you will need
GarlicGarlic
SaltSalt
Equipment you will use
Chefs KnifeChefs Knife
2
In a small screw-top jar, combine garlic paste, 1 tsp. mustard, pepper, and 2 tbsp. vinegar. (If using shallot, let mixture stand 10 minutes.)
Ingredients you will need
Garlic PasteGarlic Paste
MustardMustard
ShallotShallot
VinegarVinegar
PepperPepper
3
Add oil to jar, cover, and shake vigorously until oil and vinegar emulsify.
Ingredients you will need
VinegarVinegar
ShakeShake
Cooking OilCooking Oil
4
Taste and add more salt, vinegar, or mustard if you like. Dressing will keep, refrigerated, for up to 1 week. Bring to room temperature before using.
Ingredients you will need
MustardMustard
VinegarVinegar
SaltSalt
5
Variations. Using this basic formula, you can make many other tasty dressings.
6
Mix up the oil: For salads with toasted nuts and cheese, use walnut or hazelnut oil. Nut oils quickly turn rancid at room temperature, so store them in your refrigerator once you've opened them.
Ingredients you will need
Hazelnut OilHazelnut Oil
CheeseCheese
WalnutsWalnuts
NutsNuts
Cooking OilCooking Oil
7
Use another acid: Balsamic vinegar is good for winter salads, like those with nuts, hearty cheeses, and root vegetables. Spring salads of tender greens or asparagus can be dressed with a milder vinaigrette that uses champagne vinegar, and a vinaigrette of sherry vinegar pairs beautifully with woodsy sauted mushrooms. Citrus juice can be substituted for the vinegar too. If using a sweeter citrus fruit, such as oranges, add a bit of lemon juice to give the dressing a tart edge (taste it to make sure there's enough of a tang). Straight lemon juice is milder than vinegar and is often used in a 1-to-1 ratio with the oil.
Ingredients you will need
VinegarVinegar
Balsamic VinegarBalsamic Vinegar
Root VegetableRoot Vegetable
Sherry VinegarSherry Vinegar
Citrus FruitCitrus Fruit
Lemon JuiceLemon Juice
VinaigretteVinaigrette
AsparagusAsparagus
MushroomsMushrooms
OrangeOrange
GreensGreens
JuiceJuice
NutsNuts
Cooking OilCooking Oil
8
Try stir-ins: This means fresh herbs of any kind, or even a tsp. or 2 of tapenade, pesto, minced anchovy, or fruit jelly (like raspberry or currant). A pinch of white or brown sugar can round out the flavor too.
Ingredients you will need
Brown SugarBrown Sugar
Fresh HerbsFresh Herbs
RaspberriesRaspberries
TapenadeTapenade
AnchoviesAnchovies
CurrantsCurrants
FruitFruit
JellyJelly
PestoPesto
9
Make ahead: Double or triple the master recipevinaigrette will keep, refrigerated, for up to 1 week. The oil will congeal, so let the dressing come to room temperature and shake well before using.
Ingredients you will need
ShakeShake
Cooking OilCooking Oil
1
Dry your lettuces well. Spin in a salad spinner or dry carefully between towels, or else you'll have a bowl of sogginess.
Equipment you will use
Salad SpinnerSalad Spinner
BowlBowl
2
Be sparing with dressing. Use less than you think you need (start with 2 tbsp. for 10 cups of salad) to help keep salad crisp. Once you've tossed and tasted, you can always add more.
3
Toss well but gently. Use your clean hands; they're your best tools for coating leaves thoroughly without bruising them.
4
Allow space. Use a big bowl at least twice as big as the salad. Plenty of room makes it easier to toss the contents.
Equipment you will use
BowlBowl
5
Dress at the last minute. For the crispest salad, dress and toss right before serving.
DifficultyHard
Ready In45 m.
Servings2
Health Score1
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