The simplicity and versatility of vinaigrette dressing is a thing of beauty. Just grab a bowl, whisk oil and vinegar, add salt and some citrus seasoning and your dull salad will spring to life. Aside from salad, you can also use vinaigrette to make tasty sauces, give a flavor boost for gravy and concoct tangy marinades for chicken, meat and fish.
The use of vinegar and oil to dress salads dates back to ancient Greece and Rome. Vinaigrette, which originated as a diminutive form of the French word vinaigre (vinegar), was first used in 1699 in John Evelyn’s book on salads called Acetaria. However, it was only became mainstream at the end of the nineteenth century.
Vinaigrette is easy to prepare but the key to creating a delicious vinaigrette dressing starts with great ingredients and ends with the emulsification which blends the oil’s fat molecules and the watery vinegar. Remeber the classic vinaigrette ratio;1 part vinegar to 3 parts olive oil.
How to make Spicy Orange Vinaigrette
Prep Time: 5 mins
Ready in: 5 mins
1 tbs of vinegar, you can use white wine vinegar, champagne vinegar, or cider vinegar
4 tbs orange juice, about ½ an orange
2 tbs lime juice, about ½ a lime
4 tbs olive oil
½ tsp cumin
2 tbs finely chopped cilantro
1 red chili or hot pepper, sliced or diced
Salt and pepper to taste
- Put all ingredients in a lidded jar and shake until well mixed. Vinaigrette can be used immediately or stored in fridge for future use. Shake well before using.