• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Salad Made Special…and Easy

December 22, 2008 | Condiments, Salads

If you’re still buying bottled vinaigrette, make a resolution for 2009 to start making your own dressing. One of the easiest ways to make it taste special is to use a flavored oil – walnut, pistachio, and hazelnut are all good choices. Making vinaigrette couldn’t be simpler: add one part vinegar to either 2 or 3 parts oil (I like mine with more vinegar snap but some people prefer it toned down), throw in a dollop (teaspoon) of Dijon mustard, some salt and pepper and shake well in a covered container. A simple vinaigrette like this with no other ingredients will last for 6 months or longer in your refrigerator.

Another great addition to a salad is a little crunch. I am partial to pine nuts, but the secret to making them taste great is to toast them lightly in a dry skillet before you add them to your salad. In fact, most nuts benefit from a quick dry toasting as it brings out the flavor from the oils in the nuts and you can’t beat the wonderful aroma.

Go ahead – make a salad tonight with your own vinaigrette. Pick an oil, then pick a vinegar or other acid (red wine vinegar, white wine vinegar, sherry vinegar, lemon juice) and I promise you’ll never return to bottled again!

Leave a Reply

About Michele

Restaurant Reviews

  • aspen the wild fig alamosa striped bass-1
  • cooking matters new logo
  • coohills denver chefs up front poached egg on brioche with truffles
  • tamayo
  • row 14 grilled avocado vegetarian entree
  • silver oak cork
  • spuntino denver tuna salad

My Cookbooks


Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter


Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected