BVR: Classic Vinaigrette

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Classic Vinaigrette

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons wine vinegar (or sherry, or champagne)

salt -- to taste

1 teaspoon Dijon mustard

1 small garlic clove -- minced

1/3 cup extra virgin olive oil

freshly ground black pepper -- to taste

 

Stir together the vinegar, salt, and mustard. Add the garlic, then whisk

in the oil and add pepper. Keep at room temperature, or if not using

within a few hours, refrigerate. Allow to come to room temperature

before using.

 

• Lemon Vinaigrette • Substitute lemon juice for all or part of the

vinegar.

 

• Walnut Vinaigrette • Walnut oil is one of the most fragrant of oils,

and you don't need much to make a very aromatic dressing. The dressing

goes well with bitter chicories, such as radicchio, Belgian endive,

frisee, curly endive, and escarole. It also makes a perfect dressing for

wild rice and other grain salads. Substitute 2 to 3 tablespoons walnut

oil for 2 to 3 tablespoons of the olive oil. For a low-fat version,

substitute nonfat yogurt or low-fat buttermilk for the rest of the olive

oil.

 

• Balsamic Vinaigrette • Add 1 to 3 tablespoons balsamic vinegar to the

Classic Vinaigrette. Good with pungent greens like arugula.

 

Makes 1/2 cup.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 644 Calories; 72g Fat (99%

calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 68mg

Sodium

 

NOTES : A classic French vinaigrette can be made with extra virgin olive

oil, vegetable oil, or a combination. I prefer olive oil, but if I am

making a large amount of dressing, I often combine canola oil and olive

oil. The formula I have always followed for oil to acid proportions is 3

parts oil to 1 part acid (vinegar or lemon/lime juice); for every

tablespoon of vinegar or lemon juice, I use 3 tablespoons oil. These

proportions are not set in stone, however. Some people prefer a stronger

dressing, others like to show off their high-quality olive oil to better

advantage. Use this recipe as a guideline, but feel free to vary

amounts. Vinaigrette and the low-fat variations that follow are classic

dressings for lettuce salads, both mild and pungent, and spinach salads.

They also go beautifully with grain salads, potato salads, bean salads,

carrot salads, and green bean salads.

 

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