vinaigrette
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Radicchio Makes A Superior Holiday Salad
I am an unapologetic champion of serving a salad with holiday dinners. Even though I am completely here for the casseroles, a pile of raw leaves can cleanse the palate and invigorate, allowing one to continue shoving potatoes and gravy into one’s face with gusto. Any salad can fill this role, but a radicchio salad…
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Make Salad Dressing With An Almost-Empty Mayo Jar
When it comes to making dressings at home, vinaigrettes are usually the most accessible option. All they require is a bit of not-super-precise measuring, common kitchen ingredients, and some shaking (preferably done in a jar). But by replacing or supplementing your salad oil with a bit of mayonnaise, you can have a creamy, dreamy salad…
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How To Choose The Right Mustard For Your Vinaigrette
Any good vinaigrette contains oil and water-based ingredients which, if we remember our basic chemistry, are not particularly fond of each other. To help these diametrically opposed partners get along and work as one, you need an emulsifier.
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How To Make A Vinaigrette That Tastes Like Browned Butter
Browned butter is often used to make the rich richer and the decadent more indulgent, but its true power lies in bringing a bit of depth to a big pile of fresh, vibrant produce. Though I wouldn’t fault you pouring a bunch of melted, browned butter on a salad, this vinaigrette takes a more balanced…