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| Basic Vinaigrette |
| Serves:8 |
| Like picking the greens for a salad, making a vinaigrette dressing is a matter of striking the right balance of acid to oil. Ultra-fruity Extra Virgin Olive Oil should be mellowed with some more mild oils, especially when the dressing is being used over mild greens like Boston or Bibb lettuce. The vinegar provides an acidic balance to the richness and aroma of the oil, and also offers a variety of choices. Red and white wine vinegars can be partially or replaced altogether with lemon juice, balsamic or flavored vinegars. Any vinegar that proves unpleasantly assertive when tasted from your fingertip, can be mellowed by dry red wine; a favorite practice of mine. In my opinion, no vinaigrette has ever suffered from a judicious sprinkling of fresh herbs; particularly thyme, chives and basil. Remember, making a salad dressing is not a scientific formula. Try a few different combinations until you find your favorite. As always, check your dressing for balance and seasoning prior to adding it to your salad. |
Origin: Italian
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Ingredients:
3 tablespoons COLAVITA mild red or white wine vinegar, or any combination to equal 3 tablespoons of acid)
3/4 teaspoon salt (preferably Kosher)
1/4 teaspoon freshly ground black pepper
2/3 cup COLAVITA Extra Virgin Olive Oil (or any combination COLAVITA Extra Virgin Olive Oil, such as Fruttato, Mediterranean, Greek or Australian)
Finely minced fresh herbs, if desired (optional)
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Preparation:
In a small mixing bowl, whisk together the vinegar, salt and pepper, whisk until the salt is dissolved. Continue whisking while slowly adding the oil. Whisk until well emulsified; then add herbs (if desired) and whisk until well blended. Taste and adjust seasonings. Toss lightly with salad greens and serve. NOTE: This dressing can also be made in a blender. Pour the vinegar, salt and pepper into the blender jar; with the motor running, add the oil in a thin, steady stream. Blend until oil is completely incorporated. Add the herbs, if using, and pulse until mixed.
Store the vinaigrette in a small jar with a tight-fitting lid in the refrigerator for up to 10 days (it can be stored longer if no herbs are added). The oil will solidify while refrigerated. Remove from the refrigerator 30 minutes prior to serving; shake vigorously just before tossing with greens. Makes 3/4 cup dressing.
Per Serving: (a serving is 2 tablespoons dressing) 160 Calories (kcal); 18g Fat (2g Sat, 13g Mono, 2g Poly); trace Protein; trace Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates
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Look for Colavita's fine extra virgin olive oils, along with other fine Colavita products in your grocery store, or to purchase on line visit ColavitaStore.com
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