I'm doing this simple vinaigrette once a week for my family. I usually prepare it on weekends while planning my meals for the week.
What is a vinaigrette?
It is a compound, a very simple mixture between an oil base and an acid, usually vinegar or lemon juice. The ratio that I use is one part acid, two to three parts oil. I like very tangy and robust flavors, so I usually use apple cider vinegar or wine vinegar. This mixture can be enhanced with dijon mustard, fresh or dried herbs, nuts and seeds, salt and aromatics.
how to use a vinaigrette?
Having a basic salad dressing in the fridge helps me and my kids eat more fresh vegetables throughout the week. This recipe is so versatile and perfect for dripping on top:
- Pasta salads
- Raw vegetables
- Greens like spinach, ruccola, kale, green vegetables
- Roasted vegetables such as broccoli, string beans, artichokes, asparagus, cauliflower
- Buddha bowls (a buddha bowl is a bowl of cereals such as brown rice, a protein or beans-like chickpeas, toasted vegetables, greens and a delicious dressing).
How does a vianigrette taste?
Once you have the perfect ration between oil and acid in your vinaigrette, you can start adding more flavors to it. Adding ingredients not only enhances the flavor of the dressing, but it also increases its nutritional value.
- Raw garlic: you can press garlic with a garlic press or tear it with a Microplane zester
- Other things aromatics such as onions, shallots
- You can add lemon lemon zest, Orange peel
- Frog, such as hemp seeds, poppy seeds, sunflower seeds or pepita seeds.
- You can add dry spices like oregano, dill, marjoram or fresh as coriander, mint, parsley
- Some type sweeteners such as maple syrup, agave or even sugar
- You can add nuts like pistachios, walnuts.
✎ TIP: If you are buying raw nuts and seeds, fry them on low heat in cast iron pans and then peel them with a kitchen towel before adding them to the dressing.
How is it stored?
Just store it in a tightly closed jar in the fridge. Depending on what you add to it is the time it keeps fresh in the fridge. If you taste it with dry spice or flavored salt, it will last longer. Adding nuts and seeds will keep them fresh for less time.
So here is the recipe for this delicious and super easy to cook
once a week simple vinaigrette
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Once a week simple vinaigrette
This recipe for a perfect once a week simple vinaigrette will transform any salad, blend of greens, pasta salad or buddha bowl into pure magic.
- ¼ cup of olive oil
- ¼ cup of avocado oil or other neutral tasting oil
- ¼ cup apple cider vinegar
- 1 garlic clove pressed or chopped
- 2 tsp Dijon mustard
- ½ teaspoon salt
- black pepper to taste
- ¼ cup toasted hazelnuts roughly chopped
In a jar with lid lid olive oil, avocado oil, apple cider vinegar, garlic clove, teaspoon mustard and salt and pepper. Cover and mix until everything is integrated. Add hazelnuts and serve them over your favorite vegetables or salad.
If using raw hazelnuts, fry them in a saucepan over medium heat until they start to brown, approx. 5 to 7 minutes are constantly moving, they burn very fast. When ready, put them on a clean cloth to peel them. Chop roughly and take it aside.
Calories: 1171kcal | Carbohydrates: 7g | Protein: 5g | Fat: 127 g | Saturated fat: 15 g | Sodium: 1281 mg | Potassium: 248 mg | Fiber: 3g | Sugar: 2g | Vitamin C: 3 mg | Calcium: 34 mg | Iron: 2 mg
Diet: Gluten-free, vegan
Keywords: basic vinaigrette, dressing, salad ingredients, simple
Nutritional information about this recipe is only an estimate; the accuracy of any recipe on this site is not guaranteed.