It’s easy to take olive oil, our number one pantry must-have, for granted. That’s why this month we are honoring olive oil, partnering with Sara Forte of Sprouted Kitchen to share tips, insights and recipes featuring olive oil.
Vinaigrettes are the backbone of so many quick, last-minute meals at home. They add depth to everything from greens and grain salads to roasted potatoes or hard boiled eggs. And while it’s often easy to grab a bottle from your grocer, homemade vinaigrettes put you in control over everything from the flavors to the sugar and salt content — no chemicals required. Plus, they are super easy to make. All it takes is a basic understanding of ratios, knowing your own taste and a little bit of shaking power (or a penchant for whisking), and you’ve got a great homemade dressing.
Olive oil (particularly extra virgin) is the perfect foundation for most vinaigrettes. For a basic dressing, simply use 1 part vinegar to 3 parts oil, and add in your salt, pepper, herbs and spices to taste. Like your dressings more assertive? Try a 1:2 vinegar-to-oil ratio. For more viscosity, consider also adding certain cheeses or creams. While this recipe uses a touch of crème fraiche, a bit of mashed gorgonzola cheese adds a lovely richness to vinaigrettes as well. You could even give this vinaigrette a more Mexican spin by using a charred red onion and sub in cilantro for the green herbs as a dressing for taco salad or to stir into some beans and rice.
Live.Love.Lux tip: Roast shallots evenly with Perfect Taste™ Convection technology in your Electrolux Oven that circulates consistent heat for even results.