In this post I want to share a few great but simple recipes from Martha Stewart’s Everyday Food cook book. I use these basic vinaigrettes all the time and it really makes a difference in the salads. When you are watching your weight and the food you put in your mouth, making your own dressing really helps. The bottled dressings are loaded with fats you really don’t need to make a salad amazing.
These vinaigrettes also make a big difference when tossed with vegetables, such a steamed green beans or boiled potatoes, as well as main dishes such as broiled chicken or fish.
Makes 1 Cup
Prep Time: 5 Minutes
Total Time: 5 Minutes
Ingredients:
¼ cup white-wine vinegar
1 tablespoon Dijon mustard
¼ teaspoon coarse salt
1/8 teaspoon fresh ground pepper
Pinch of sugar
¾ cup extra-virgin olive oil
Directions:
1. In a small bowl, whisk together the vinegar, mustard, salt, pepper and sugar.
2. Slowly add the oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Store in an air tight container or jar, and refrigerate for up to 2 weeks. Shake before using.
Variations:
Garlic Vinaigrette: Add 1 teaspoon minced garlic or ½ clove, crushed.
Balsamic Vinaigrette: Substitute balsamic vinegar for the wine vinegar.
Lemon-Parmesan Vinaigrette: Use fresh lemon juice instead of vinegar; add ¼ cup finely grated parmesan.
Scallion Vinaigrette: Add 3 chopped whole scallions (About ¼ cup).
Blue Cheese Vinaigrette: Add ½ cup crumbled blue cheese, such as Roquefort.
Herb Vinaigrette: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon.
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