Everyday Vinaigrette Food

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

EVERYDAY VINAIGRETTE WITH LOTS OF VARIATIONS

Steps:

• In a small bowl, combine oil, water, garlic, mustard and salt and pepper.
• Mix well.
• Variations: Add ONE of the following to the dressing: 1 tsp sesame oil. 1/4 tsp cumin. 1 fresh Parmesan cheese, grated.
• Herb Dressing: Add 2 T chopped fresh herbs (basil, dill or parsley or a combination).
• Poppyseed Dressing: Omit mustard and garlic. Add 1 T poppy seeds and 1 tsp sugar.
• Ginger Garlic Dressing: use 1 T each of vegetable oil and sesame oil; add 1 tsp finely minced gingerroot, omit mustard.

BASIC VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.