February Recipe

(Each month, I include a recipe in the monthly newsletter for the kitchen where I work. These recipes need to complement the entrees on our menu that particular month, and are targeted towards our average customer. That means it needs to be simple, require little active prep work, and use only the most basic ingredients. Here is what we published in February.)

Store bought salad dressing is fine, but when it is so easy to make vinaigrette with ingredients you likely already have in your kitchen, why not do it yourself? There are three parts to vinaigrette; the oil, the acid, and the seasonings. Process any firm items first in your food processor, and then add the liquids and herbs.

Oil: I like to use heart-healthy olive oil (no need for super expensive extra-virgin olive oil - save that for a use when the flavor of the oil is featured) but any vegetable oil works. A dash of nut oil (walnut, sesame, etc.) can add some depth to the flavor. Olive oil can solidify when it's refrigerated, so be sure to take your vinaigrette out of the fridge 10-15 minutes before dinner (10-15 seconds in a microwave can also do the trick) a quick shake or stir before serving and you will be ready.

Acid: Vinegar will be the main acid (balsamic, cider, red or white wine, sherry, or whatever vinegar you have on hand) Replacing a portion of the vinegar with lemon or other citrus juice is wonderful.

Seasonings: Let your imagination run wild. Some suggestions; salt, pepper, fresh garlic, nuts (I always keep a bag of pecans, walnuts, or almonds in my freezer so that it's easy to pull out 3-4 at a time without worrying about them going rancid), any fresh herbs you have in the fridge, sun dried tomatoes, Dijon or brown mustard, prepared pesto, Romano or Parmesan cheese, etc.

Here's an example the proportions I typically use:
In a food processor, pulse 1/2 a clove of garlic with three or four almonds until the puree is a uniform consistency.

Then add
1 cup of olive oil,
1/4 cup of red wine vinegar,
1/4 cup of balsamic vinegar,
1/4 cup of lemon juice,
A hand full of fresh parsley,
2 tsp of Dijon Mustard, and
A dash of salt and pepper.

Process the vinaigrette until it has a uniform consistency, and then keep going for about 20 additional seconds to ensure that it is emulsified and will not separate. Then taste it. If it's too tart, add 1/2 tsp of sugar. Adjust any other seasonings to your taste.