3 fresh spring vinaigrettes #salad-dressing-Sunday

Spring salad dressings

It is Sunday which means it is time for a new recipe in our salad dressing Sunday series. For today we’re taking on vinaigrettes. Mastering the art of making vinaigrettes is one of the best skills you can learn as a passionate cook because they can transform your salads from dull and boring to refreshing and interesting. I will be sharing three different variables of this popular salad dressing with you today along with some guidelines to help you make your very own signiture vinaigrette

A vinaigrette, if you are not familiar with it, is generally an emulsion of vinegar with some form of oil. This happens to be the dressing I make the most, simply because it is quick, easy and there is plenty of room for creativity in making it. All you have to do is change a few simple ingredients and you’ll get a refreshing new dressing every time.

A few tips that I have learned that will help you make amazing vinaigrettes:

  • The magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won’t need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar,if you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don’t make that mistake a second time. That being said, this ratio is a guideline, if you like your dressings on the tart side, you can add a bit more vinegar. If you like them on the milder side add a bit more oil. I usually start with three to one and adjust from there
  • The oils: My favorite oil to use is olive oil, it is rich and healthy but you can use any vegetable oil or salad oil you like
  • If you want a smooth consistency in which the oil and vinegar do not separate you must use an emulsifier. Dijon mustard is a good example
  • To mix the vinaigrette: You have a few options. A blender, a bowl and a whisk or fork, or my favorite for simplicity: use a jar where you simply dump, shake, and serve salad dressing.
  • Beyond the vinegar and oil there is plenty of room for creativity, you don’t have to make the same vinaigrette every time:
    • Change up the vinegar that you use, try balsamic, rice vinegar or apple cider.
    • Add onion, garlic, spices,and  herbs. A little addition can change everything
    • Try replacing the lemon juice with orange juice or sumac for a different citrus kick
    • Add a hint of sweetness with some honey or molasses
    • Add some cheese, a table spoon of Parmesan or some crumbled blue cheese

     

  • Don’t limit your vinaigrettes to salads, they can make a great marinade for chicken or meat
  •  The best way to test the flavor of your vinaigrette is to dip a piece of lettuce in, shake off the excess and then take a bite.

Amazing herb vinaigrette: Chef in disguise. I will never buy salad dressing in a bottle ever again!

 My go to vinaigrette salad dressing

Juice of half a lemon
1 tablespoon (15 ml) vinegar
1 teaspoon (5 ml) mustard
1 teaspoon oregano
salt
pepper
3 tablespoons (45 ml) olive oil

Mix the dressing ingredients in a bowl except for the oil
Slowly drizzle in the oil while whisking

If you are doing this in a blender or in a jar, simply add all the ingredients at once

strawberry spinach salad

Balsamic honey vinaigrette

Juice of half a lemon

1 tablespoon (15 ml) balsamic vinegar

Salt

3-4 tablespoons (45-60 ml) olive oil

1 teaspoon mustard

1 tablespoon honey

Mix the dressing ingredients in a bowl except for the oil
Drizzle in the oil slowly while whisking

This happens to be my favorite dressing to use on my strawberry spinach salad which I will be sharing with you in my next post

garlic raw 2

Garlic  herb vinaigrette

Juice of half a lemon

1 tablespoon (15 ml) vinegar

1 teaspoon (5 ml) mustard

1 teaspoon oregano or Italian seasoning or herbs de provence

half to 1 clove garlic minced

salt

pepper

3 tablespoons (45 ml) olive oil

Mix the dressing ingredients in a bowl except for the oil
Drizzle in the oil slowly while whisking



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18 Comments

  1. Three more fabulous vinaigrettes Sawsan!! Love them all!

    Reply
  2. Delicious way to welcome spring!

    Reply
  3. Lovely photos and a wonderful post. I love sumac, great idea.

    Reply
  4. Anxious to try your Balsamic Honey Vinaigrette!

    Reply
  5. Reblogged this on popcorn and tea.

    Reply
  6. Eha

     /  March 24, 2014

    Yes, I use the rather ‘therapeutic’ shaking the jar method also :) ! Must remember to add oregano more often . . . do have pots of it in the garden!!!

    Reply
  7. Hi Sawsan, I apologize for not visiting you for a while…I have just now realized I wasn’t getting any updates! I am going to resubscribe again. Looks like a great dressing!! I am saving it :)

    Reply
  8. Gorgeous photos! And thanks for th einspiration, I do confess to being guilty of mostly just drizziling a little olive oil and either vinegar or lemon juice over my salads – time to get mixing up the vinaigrette again!

    Reply
  9. All three dressings are winners.

    Reply
  10. There is absolutely nothing better than a homemade, gorgeous vinaigrette (or in this case, three!).

    Reply
  11. I like balsamic-honey dressing and often use it for salads :) Beautiful photos, Sawsan!

    Reply
  12. I’m looking forward to trying the garlic vinaigrette!

    Reply
  13. Your honey vinaigrette sounds wonderful! I love making vinaigrette too. Like you said, it’s so simple; and it’s far healthier than the store bought options. I’m glad you noted the 3 to 1 ratio. I usually just guess, so that will be helpful.

    Reply
  14. Simple, healthy and tasty..love it! Thanks for sharing.

    Reply
  15. Your photos and your food are always so inspiring! Thank you for cheering up a very rainy Sunday for me!

    Reply
  16. I’m loving this series – have a set of bookmarked recipes come salad and potluck weather!

    Reply
  17. Mary

     /  March 23, 2014

    Thanks for posting this! I can never get it right, and had given up, but I love it as a dressing!

    Reply
  1. Pomegranate molasses salad dressing | Chef in disguise

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