Exit
UICK, GO TO YOUR
refrigerator. Open the
door. Take the bottled
salad dressings out and
throw them in the garbage. Take
the garbage bag out into the street,
and give it a few swift kicks. Now
you’re ready to make vinaigrette.
If you’re thinking, “That’s a bit
drastic,” you won’t think so after
we’re done here. If you’re thinking, “I don’t like salad, I don’t
need to make vinaigrette,” you’re
wrong. Vinaigrette isn’t just salad
dressing. It can be a dunking vessel for juicy roasted chicken, a
mix-in for your rice or pasta, a
marinade for your next steak, and
the world’s greatest accompaniment to roasted vegetables. And
yes, it’s also the most delicious
blanket on the planet for salads.
Also, did we mention it’s one
of the easiest (and most rewarding) things to make? Enough
talking, let’s just make some.
First, the simple rules of
making a vinaigrette.
HUFFINGTON
07.14.13
EAT
THIS
GETTY IMAGES/STOCKFOOD
Q
3 RULES FOR
A CLASSIC
VINAIGRETTE
Vinaigrette isn’t just salad
dressing. It can be a dunking vessel
for juicy roasted chicken, a mix-in for
your rice or pasta, a marinade for your
next steak, and the world’s greatest
accompaniment to roasted vegetables.”
1. T
here are four
necessary ingredients:
■ o
il (any neutral flavored oil,
■
■
such as olive, canola, corn,
safflower or sunflower oil)
v inegar (or lemon juice) — any
kind of vinegar will work, as
long as it’s not too sour