Lessons from the Test Kitchen:Vinaigrette
During this time of year, our taste buds tend to
gravitate toward lighter fare that’s especially
flavorful. Fresh main-dish salads naturally fit the
bill, and it’s a great time to experiment with
vinaigrettes to enhance the peak produce in
season. But vinaigrettes aren’t just for salads.
Think of them as a sauce, especially for grilled
fish, chicken and vegetables.
A basic vinaigrette is simple to prepare. The
classic oil to vinegar ratio is three parts oil to
one part vinegar, but feel free to play with
these amounts. If you prefer a vinaigrette that
has a bit more punch, use a ratio that is closer
to two to one.
Start with an acid, such as your favorite vinegar
and/or citrus juice. Sharper vinegars include
apple cider and wine vinegars, but you can also
try milder options such as Champagne,
balsamic, rice and sherry vinegars. Add an
emulsifier, typically Dijon mustard, which will
hold the oil with the vinegar. And lastly, reach
for extra virgin olive oil or a neutral-flavored oil
such as vegetable oil.
When making a vinaigrette, whether you
prepare it in a blender or by hand with a whisk,
it’s crucial in the beginning to add about half
the oil drop by drop. This will help bind the
vinaigrette. Thereafter, feel free to pour in the
oil in a slow, steady stream.
Your favorite seasonings can be added at the
end. Experiment with fresh herbs, spices and
cheese, or add sweetness with fresh berries,
honey or brown sugar. For a savory vinaigrette
to serve with a main dish, add a touch of heat
such as fresh chiles, chipotles, hot sauce or
ginger. Minced almonds or walnuts will also
add a bit of texture. The possibilities are truly
endless. Happy cooking!
Herb-Feta Vinaigrette
Active Time: 20 minutes
Total Time: 20 minutes
Makes: about 1½ cups
¼
2
2
¼
¼
¾
½
2
1
2
cup red wine vinegar
tablespoons Schnucks honey
teaspoons Schnucks Dijon mustard
teaspoon salt
teaspoon ground black pepper
cup Schnucks extra virgin olive oil
cup crumbled drained Schnucks Select
feta cheese in brine
tablespoons chopped fresh parsley leaves
tablespoon chopped fresh basil leaves
teaspoons chopped fresh oregano leaves
In medium bowl, with whisk, stir vinegar, honey,
mustard, salt and pepper until well blended.
Whisking constantly and vigorously, very slowly
drizzle oil into vinegar mixture until dressing is
emulsified; stir in cheese and herbs.
Each 2 tablespoons: about 148 calories, 14 g total fat
(3 g saturated), 5 mg cholesterol, 139 mg sodium,
3 g carbohydrate, 0 g fiber, 3 g sugars, 1 g protein
> Cook’s Wisdom
Vinaigrette can be prepared and refrigerated in an
airtight container up to 1 week in advance.
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