Think of this as a much, much improved version of that bottled Italian dressing sitting in your fridge door.
'vinaigrettes' on Serious Eats
If you make anything from the new Food52 Cookbook, make the Caramelized Apple Vinaigrette that dresses this Not-Too-Virtuous Salad. Yes, the salad itself is wonderful (With crisp bacon, crunchy apples, and earthy strips of celery root tucked inside, how could it not be?), but this vinaigrette is more than a little bit magic.
Crisp and colorful vegetables, crunchy cashews, and roasted chicken in a punchy sesame ginger vinaigrette make a light yet satisfying summer meal.
Grilled, rare tuna is the star of this butter lettuce salad dressed in an easy basil-tapenade vinaigrette and crowned with fried capers.
This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette.
This time of year the vegetable bin can be a little sparse, but it seems there are always carrots. In this salad they're coarsely grated in a food processor and tossed with fresh mint, currants and a lightly sweetened lemon vinaigrette. It's a bright, refreshing salad, delicious on its own with a warm buttered baguette or as a side to simple roast chicken.
Amazing how a homemade vinaigrette and fresh herbs can breathe life into canned cannellini beans. Feel free to make this salad ahead of time; it gets better and better the longer it sits.
Isn't smoked salmon good enough to be on its own? That's the question I asked when I gazed upon this recipe from the BBC, which paired smoked salmon with shrimp. Though it seems a little unnecessary at first, the two items actually play well together; the thinly sliced salty salmon compliments the plump sweet shrimp.
This elegant salad is perfect for Thanksgiving. The goat cheese and pecans dress it up, and the dressing is one of those salty-sweet flavor combinations that everyone loves.
In his latest cookbook, Michael 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.
This recipe comes from Taming the Flame by Elizabeth Karmel, a veritable grilling and barbecue bible. This quick dish caught my eye, made from "pailliards" of pork (made by pounding the meat until thin and quick-cooking), which are grilled with scallions and doused with a vinaigrette of orange juice, apple cider vinegar, marmalade, olive oil, and a touch of cream.
You can be as fancy as you like in the kitchen, but if you don't know the basics, you'll never get anywhere. And one basic I have been working on for a long time is the perfect basic vinaigrette. I've written a million and one times about the restaurant Le Relais de l'Entrecôte in Paris, which now has an outpost (as yet untested by me!) in New York. It's a steak frites place, but they bring you this amazing green salad with mustard dressing and walnuts to start, and it was that dressing I was dying to emulate.
Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio...
This dressing is what the folks at the Cheese Board Collective use on their Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula, and Lemon Vinaigrette Pizza. The recipe will make way more than necessary for one pizza, but leftovers can be reserved for future use (and you will use it). If you don't want it too sweet, omit the honey.
Want to learn how to spit-roast a whole pig? Read all about it here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives...
[Photograph: J. Kenji Lopez-Alt] Note: This recipe requires the use of a temperature-controlled water bath like the Sous-Vide Supreme or an equivalent....
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become...
Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] Even in the colder months, I still crave a salad with dinner, but often with warm...