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Dinner Tonight: Chicken with Tomato-Saffron Vinaigrette with Mixed Greens

I keep a single homemade salad dressing—made with red wine vinegar, canola oil, and Dijon mustard—in my fridge. It's versatile, simple, and stays creamy and emulsified for weeks at a time. It's my war against bottle salad dressings because it's way better and just as convenient. The recipe comes from Thomas Keller, so you might even call it the Platonic Ideal of salad dressing.

But lately I've been drawn to interesting takes on the classic vinaigrette formula. Recently I swooned over Rick Bayless' guajilo chili dressing. Now I've fallen for this recipe from Bon Appetit.

Paprika and saffron are the stars here, both of which boost the color to a vivid orange-red and give it a round, mellow flavor. It coats sweet tomatoes, which release their juices and become part of the dressing. The recipe calls for frisee salad, which is more sturdy and bitter, but it was also delicious with a simple mix of field greens—the lightness of a salad with a little protein to turn it into dinner.

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