Easy versatile vinaigrette dressing

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A vinaigrette is a versatile dressing that enhances the flavors of salads and dishes with its balanced combination of oil, vinegar, and seasonings. A well-crafted vinaigrette perfectly balances acidity and richness and can enhance ingredients’ natural flavors.

Here in zone 8b, I am just starting to get my first harvests of the garden season. Nothing too fancy just yet; my harvests consist of greens and radishes. Although simple, these year’s first harvests are so satisfying and build anticipation for harvests to come.

What better to use these fresh greens than a simple garden salad? I pick my greens using the cut-and-come-again method and succession sowing to enjoy them for as long as possible.

Cut-and-come-again: Pick the outer leaves every few days, and the center of the plant will continue to grow. You can enjoy harvests from the same plant for many weeks.

Succession sowing: I plant some seeds every few weeks, so as one planting starts to fade, another is ready for harvest.

The greens I am harvesting today were sown at the beginning of February, while my next-in-line greens were sown in early March.

The best way to enjoy early tender lettuce is in a salad with a vinaigrette. You can switch it up in many ways to accompany almost any meal.

Of course, you can have endless combinations of salad ingredients, but your dressing can be just as versatile.

A vinaigrette dressing is simply an emulsification of oil and vinegar with some added flavors. At its most basic level, you should include:

• Oil
• Acid
• Emulsifier
• Added flavors and seasoning

Ratio

The most common ratio in a vinaigrette is 3:1 oil to vinegar. However, I suggest you want a brighter, punchier dressing. In that case, you can increase the ratio closer to 1:1. Add an emulsifier (something to help the fat and oil bind together), such as mustard or mayonnaise, and you have your dressing base. Next, layer in any flavors and salt and pepper to complete your dressing. One last item that I generally add but is unnecessary is some sweetener. My go-to is honey due to its more neutral flavor, although maple syrup or agave are also good options. A small amount of sweetener helps to counter the acid to round out and balance the taste of your dressing.

Oil

The most common choice is extra virgin olive oil for its flavor and healthy fats. Alternative oils can offer other benefits. A more neutral oil such as Avocado or grape seed oil can give a base to allow different flavors in your dressing to shine through. You could also use a combination of oils, for example, a base of neutral oil and a small amount of sesame oil.

Acid

My most common acid is a form of vinegar because I always have multiple options in my pantry. When choosing a vinegar, consider the final flavor profile you aim for. My favorite is either balsamic or sweeter, less tart white balsamic. I may not add a sweetener when I use white balsamic. Red wine vinegar is a good option for handier salads, ones that include grains, tomatoes, or olives. White wine vinegar works well for lighter dressings and to pair with fresh, mild herbs. Of course, apple cider vinegar is a classic. You could also use lemon or lime juice; fresh is best.

Emulsifier

When oil and vinegar are combined without an emulsifier, they naturally repel each other due to their molecular structure. However, add an emulsifier, and suddenly, these opposing forces find common ground, resulting in a stable, harmonious mixture. Common emulsifiers include mustard or egg yolks. Honey or very finely minced shallot or garlic can also help emulsify the dressing.

Switch it up:

• Switch the acid. Balsamic vinegar will give you a sweeter dressing without added sugar, white wine vinegar is delicious with fish, and whole red wine vinegar stands up to more heavy flavors.
• Play with herbs. This is one of the easiest to play with, having an herb garden just outside my back door. Chives, thyme, parsley, and tarragon are some of my favorites. But be creative; try whatever you have growing. In the off-season, substitute dry herbs for fresh.
• Add more robust flavors. Shallots and garlic can be added to punch up the flavor. Be careful with raw garlic; it can quickly be overpowering in a mild dressing.
• Sweetener. Balsamic vinegar adds a delicate sweetness to a dressing. Have you ever tried white balsamic? It’s sweeter and much more mild than the traditional. Honey is an excellent addition, and it lasts forever in your pantry. If it has started to crystallize, soak your jar In almost simmering water until it has softened. Alternatives could be agave, maple syrup, or just sugar.