The vegetable-rich days of late summer are a great time to learn how to make a good vinaigrette. Vinaigrettes can be daunting for many people, who either buy it bottled or gets stuck in a one-dressing rut.
For most vinaigrettes, I lean toward extra virgin olive oil, first press or cold press if possible. Olive oils range widely in flavor from spicy to fruity, mild to robust. You’ll find yourself leaning toward certain flavor profiles, but it’s a nice reason to actually taste your olive oil. It’s also a good reason to treat yourself to a good one.
You might also come upon a store that features olive oils and vinegars. Sometimes they are available in bulk, stored in large canisters, with bottles filled to order. This is a good place to explore a lot of different varieties.Here’s my favorite very basic vinaigrette tip: Use two different vinegars in your dressing. This creates a nice layering of flavors and takes it all to a slightly higher level, all for the extra 30 seconds it took to open a second bottle of vinegar.
And you definitely need to season with salt and pepper . Use a light hand with salt when making the vinaigrette, add a sprinkle of kosher or coarse salt to the dressed salad, and give it a final toss before serving. It adds a little burst of taste and texture to salt a dressed salad at the very end.
Additions like that mean you’ll just have a bigger stash of vinaigrette to tuck in the fridge when you get your perfect balance. And since vinaigrette keeps happily for a week or two , nothing will be wasted.
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