Serious Eats: Recipes
Cook the Book: Lemon-Pepper Vinaigrette, Two Ways
Continuing our roast chicken dinner from Michael Ruhlman's technique bible, Ruhlman's Twenty, we're moving onto the salad course. Mastering the art of a vinaigrette is the kind of skill that none of us should go without. Why? Well. Because even the fanciest (and priciest) storebought dressings have nothing on the ones that you make at home. Homemade is cheaper, tastier, and entirely more satisfying than opening up a bottle of gloopy Catalina or overly salty Caesar.
In his latest cookbook, Ruhlman has included a dressing model that every home cook should try: Lemon-Pepper Vinaigrette, Two Ways. It's a tangy dressing made from lemon juice, olive oil, garlic, Parmigiano, and pepper that can be whisked up in just a few minutes or transformed into a stand up Caesar with the addition of an egg yolk and a few anchovies. It's the sort of light, lemony dressing that gently coats leaves of crisp romaine perfectly, making for a salad that acts at a simple, bright palate awakener, and of course, a brilliant accompaniment to Ruhlman's Perfect Roast Chicken.
As always with our Cook the Book feature, we have five (5) copies of Ruhlman's Twenty to give away this week.