Versatile Vinaigrettes for Salads and More
I love salads, but I love variety in my vinaigrettes more!!
I live in anticipation of all the fresh veggies from local farmers and even the grocery store especially for healthy, crisp salads. But watch out, according to Harvard Medical School, you may be undoing their health benefits when you use a store-bought pre-made salad dressing.
Bottled dressings from a grocery store are often sources of detrimental saturated fats, calories, sodium and added sugar. Compounded by the fact that most people use more than the standard serving size of 2 tablespoons. Therefore, most dieticians and health professionals recommend making your own vinaigrettes instead. Sound complicated? Absolutely not!
Once you start making your own vinaigrettes, you’ll never go back. Just a few good quality ingredients and voila, a vinaigrette that is healthier than anything you’ll find on a store shelf.
The basic elements of a tasty vinaigrette are Extra Virgin Olive Oil (EVOO), acid and the binder
Oil: A genuine, high quality extra virgin olive oil is best – you can either pick a neutral unflavored oil, or a myriad of fused flavored oils that impart even more punch to your vinaigrette. Be sure that you are using a real extra virgin olive oil —replete with antioxidants. To be sure you are purchasing an authentic EVOO read this article on Liquid Gold or email me to set up a time to visit the store and learn how to evaluate oils like a sommelier!
Acid: Usually a vinegar, but perhaps a fresh squeezed citrus juice or combination of the two. This is where you really begin to impact the flavor profile of your dressing. White balsamic or champagne vinegars will yield milder, lighter dressings, full flavored vinegars like Mango pulp, Strawberry, Elderflower or Fig will impart bolder flavors and sweetness as well. Look for a vinegar which is unpasteurized so it retains all those amazing probiotic benefits, as well as one with no added refined sugars.
The secret to any dressing is in the proportions of oil and acid. One part vinegar to 3 parts oil is the classic, but with the sweetness, flavors and lower acidity of vinegars today, we recommend equal proportions or a ratio of one part vinegar to two parts oil. Most importantly, taste and adjust to your liking.
Binder: Although we often use just oils and vinegars whisked together, a binder will not only add flavor, but will blend the fat molecules into the vinegar. This process of emulsification is when your ingredients officially become a vinaigrette! Mustards, like Dijon or Devils mustards add bold flavor, while honey and maple syrups add sweetness to counterbalance acidity and tartness.
But it doesn’t have to stop there – additional flavors are as simple as salt and pepper, or maybe even minced garlic, shallots or capers, fresh or dried herbs. All make for more complex and delicious dressings.
So, BE BRAVE and make your own vinaigrettes – below are 10 of my favorite combinations and what I use them on:
Favorite Vinaigrettes
Our favorite vinaigrette recipes include equal parts of oil and vinegar (approximately 1 tablespoon of each) with the addition of ½ teaspoon of the binder. You can leave out the binder if you prefer, or increase it to taste to ensure the right flavor combination for your palate.
Basil EVOO + Tomato Pulp vinegar with a Pesto Limone binder
Drizzle over a tomato and spring green salad or over orzo pasta or cous cous
Make this delicious Tuna & Bean Salad
Season white fish with salt and pepper, or your favorite lemony seasoning. Cook in some basil oil and then drizzle with this vinaigrette
Basil EVOO + Limoncello vinegar with a binder of minced herbs
Try this herby vinaigrette salad served with crispy chicken.
Drizzle this over a spring green or arugula salad
Lemon EVOO + Fig vinegar with a binder of Runamok Maple Syrup
This is a fabulous salad dressing especially over a regular tossed salad
Use the lemon oil and fig vinegar on these Roasted Brussel Sprouts
Roasted Garlic Grapeseed Oil or Garlic EVOO + Marc de Champagne vinegar with a binder of Mélange de France Seasoning
The combo without the binder is like liquid garlic bread! Great to dip bread in
Make this delicious Mediterranean Pasta Salad, or just drizzle the vinaigrette over your favorite mix of greens and veggies
Marinade chicken in this combination
Lime Grapeseed Oil + Elderflower Apple Lime vinegar with a binder of honey
Seared scallops and butter lettuce salad
A simple arugula salad with shaved parmesan cheese on top
Any fruit salad or one like this Watermelon Salad
Peperoncini EVOO + Mango Pulp vinegar with a binder of Spicy Mango Dip
Delicious on this Mango and Cucumber Salad
Drizzle this over some grilled chicken
Toss this with lots of veggies and shrimp to make a stir fry
Blood Orange Grapeseed Oil + Cherry Almond vinegar with a binder of Runamok Sugarmakers Cut maple syrup or honey
A fruit salad like this one or this one!
A spinach salad with fresh cherries or strawberries, goat cheese and toasted almonds
Roasted Sesame Oil + Ginger Yuzu vinegar with some minced garlic as the binder
These Cold Almond & Sesame Noodles
A garlicky spinach salad with this dressing
A quick sauté of veggies and shrimp using the roasted sesame oil, minced garlic and finished at the end with a splash of the Ginger Yuzu vinegar.
Unflavored EVOO + Marc de Champagne vinegar and some Lemon Dill mustard as the binder.
One of my favorite salads – a meal in itself – this Niçoise Salad
This simple, healthy salmon recipe
Tuscan Herb EVOO + Red Wine vinegar + Garlic mustard
A fabulous marinade for chicken
This delicious and filling Wedge Salad
Drizzled over a warm roasted potato salad like this one
Notes
* All highlighted products are available at Oil & Vinegar stores
Categories: Article, Mediterranean Lifestyle, Mediterranean Diet Basics, Making Vinaigrettes, Marinades, Combinations.
