Basic Vinaigrette Salad Dressings [from the Food Box of GrowNYC]

*To make all of these vinaigrettes, start by mixing together the “acid”, vinegar or citrus juice; the body: garlic dijon, salt/pepper etc, and then slowly whisk in the oil.  When preparing your salad, use less dressing to enjoy the flavor of the salad greens.

BASIC VINAIGRETTE
  • 1 1/2 tbs red wine vinegar
  • 1/4 tsp salt
  • 1.8 tsp round black pepper
  • 6 tbs extra virgin olive oil
BALSAMIC VINAIGRETTE
  • 1 1/2 tsp red wine vinegar
  • 1 1/2 tbs balsamic vinegar
  • 1/4 tsp salt
  • 1.8 tsp ground black pepper
  • 6 tbs extra virgin olive oil
BASIC DIJON VINAIGRETTE
  • 1 clove garlic, chopped
  • 1 tsp dijon mustard
  • 2 tbs red wine vinegar
  • 2 tbs fresh whipped herbs: chives, basil, mint or parsley, finely chopped
  • a few grinds of fresh black pepper
  • a pinch of sea salt
  • 6 tbs extra virgin olive oil
SCALLION VINAIGRETTE 
  • 6 scallions, light and dark green parts only, coarsely chopped*
  • 1 jalapeño*, seeded and chopped
  • 3 tbsp sherry vinegar
  • 3 tbsp water
  • 1 tsp honey*
  • 1/4 cup plus 1tbsp canola oil
  • 3 tbsp chopped cilantro*
  • Kosher salt and freshly ground pepper
  1. In a blender, pureé the scallions, jalapeño, vinegar, water and honey; gradually add the oil.
  2. Add the cilantro and pulse.
  3. Season with salt and pepper.

*Ingredients available at Greenmarket.

Note: If you can’t find Sherry Vinegar at your local grocery store, you can substitute it with balsamic vinegar.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s