Infuse: Oil, Spirit, Water (5 page)
Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
H
omemade salad dressing, like most things, is best kept to the basics. Here to prove that point is the perfect simple vinaigrette, an easy-to-follow no-fail formula for delicious salad dressing. We start by making a base for the vinaigrette, combining a standard ratio of oil and vinegar with good sea salt and freshly ground pepper. While you could stop right there, shake to emulsify, and enjoy your work, we often will toss in an accent flavor to customize the vinaigrette to the salad we are making. Who knew homemade dressings could be that easy?
The method for making the perfect simple vinaigrette begins by creating a base dressing, following an easy formula. To start, add 1 part of your chosen vinegar to an 8 oz Mason jar. Add sea salt and freshly ground black pepper to taste. Seal the jar and shake until the salt is fully dissolved in the vinegar. Uncap the jar and add 4 parts of your chosen oil to complete the base dressing. From here, you can add flavoring ingredients (such as fresh herbs), reseal the jar, and shake until emulsified.
The Mason jar’s sealable lid and small size allows for easy shaking—no whisking or blending required—and it makes storing the finished vinaigrette a breeze.
These are a few of our favorite dressings to make using the basic vinaigrette technique. Don’t be afraid to mix it up and try variations of your own, substituting your favorite oils, vinegars, herbs, and spices. Vinaigrettes will keep in the refrigerator for up to one week.
5 oz
Great for tossing with a
snap pea and herb salad
and just about any other leafy greens you throw its way.
2 tablespoons of champagne vinegar
1/2 teaspoon of sea salt
1/8 teaspoon of freshly ground black pepper
4 tablespoons of olive oil
4 tablespoons of canola oil
i.
Combine all ingredients except oils in an 8 oz Mason jar.
ii.
Seal and shake for 30 seconds.
iii.
Add oils, seal, and shake for 30 seconds more.
5 oz
We love to use this vinaigrette to dress a hearty cool-weather
kale and apple salad
.
2 tablespoons of apple cider vinegar
1/2 teaspoon of honey
1/2 teaspoon of sea salt
1/8 teaspoon of freshly ground black pepper
4 tablespoons of walnut oil
4 tablespoons of canola oil
i.
Combine all ingredients except oils in an 8 oz Mason jar.
ii.
Seal and shake for 30 seconds.
iii.
Add oils, seal, and shake for 30 seconds more.
5 oz
This recipe is perfect for pairing with a fresh farmer’s market Greek salad or for Greekifying grilled fish.
2 tablespoons of red wine vinegar
1/2 teaspoon of sea salt
1/8 teaspoon of freshly ground black pepper
1/2 teaspoon of dried oregano
4 tablespoons of olive oil
4 tablespoons of canola oil
i.
Combine vinegar, salt, and pepper in an 8 oz Mason jar.
ii.
Seal and shake for 30 seconds.
iii.
Add oregano and oils, seal, and shake for 30 seconds more.
5 oz