10 Fruit Vinaigrettes for People Who Hate Fruit Vinaigrettes
Made fresh at home, fruit vinaigrettes are delicious. Here, 10 recipes to try.
How to Make Thomas Keller's Creamy Mustard Vinaigrette
Salads just got better.
A good, puckery vinaigrette has a ratio behind it: three parts oil to one part acid. Acid can take the form of vinegar or citrus juice. “Once you understand that, you got this,” says chef Hugh Acheson. “Add whatever you want. Go flavor-crazy. Shake that jar. Work those forearms.” If you make too much, it will keep in the fridge for seven to 10 days in a sealed container. Slideshow: More Salad Dressing Recipes
Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing.Plus: More Perfect Salad Dressings Great Green Salads