This is quick, everyday dressing is fresh, citrusy and so very easy to make.
|Comments: 6||Views: 17938||Success: 94%|
If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Make a basic vinaigrette in a jar (about 1/3 cup of lemon juice or white/red wine vinegar to 1 cup cold-pressed, extra-virgin olive oil) and season with salt and pepper to taste. The unflavored base will keep for quite a few weeks in the refrigerator. All you need to do is give the jar a good shake and to emulsify the base vinaigrette. Pour out a one-quarter and try it by itself on a salad; then experiment with some of the suggestions below. * 1/4 tsp Dijon mustard along with 1/2 tsp of minced shallots and 2 tsp minced chives * 1/2 tsp freshly chopped oregano and 1 tbsp finely crumbled feta cheese * 1/8 tsp minced garlic and 1 tsp honey (to taste)
Below are a few other recipes you can try. You can see just how versatile vinaigrettes are - they aren't just for salads.
Spinach, walnuts and goat cheese served with a warm maple Dijon and walnut vinaigrette.
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Tilapia, served with a cilantro and orange cumin vinaigrette is garnished with crispy fried capers.
|Comments: 24||Views: 26242||Success: 95%|
In partnership with:
Northwest Culinary Academy of Vancouver