Use this simple trick for the best vinaigrette

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It's the simplest and most delicious way to dress the salad vegetables I've found yet.I live for salads. I love them since I'm a kid and have no problem eating a bowl of leaves at breakfast. I've literally made thousands of salads in my life, which means that I've designed just about every type of salad dressing imaginable. There have been simple and complicated ones; some were delicious, others were disastrous. But in the end, I always come back to a simple vinaigrette. Well, I say "simple", but a salad dressing can too easily transcend simplicity. You start with olive oil and an acid. Before you know it, you must peel shallots, scoop dijon and use an immersion blender. There are cutting boards, utensils and containers to wash and everything has become a lot more complicated than what you would expect from a salad dressing. But that's not the case for this one, which has become my favorite, the easiest, the most delicious to dress up. It's olive oil, balsamic vinegar and sea salt. But here's the trick: Adding lemon zest, which makes everything sing. It's one of those cooking alchemy situations where a combination of simple things becomes much larger than its parts.

The basics

Olive oil: I'm using a California olive oil fruity – use your favorite.
The vinegar: I am a little old and I hurt my knees for thick balsamic vinegar and old. It has a sweet and tangy concentration and its thick texture allows it to stick to the leaves without ending up in a puddle of water at the bottom.
Sea salt: I have a shelf full of salts (my blood pressure is cursed), but my usual workaholic is the sea salt flakes of Maldon, which I love for their texture and pure taste. It's a superstar on the greens.

The wow factor

Even though the above ingredients are delicious by themselves, it's the lemon zest that makes this stand out. It adds a citrus flavor so deep and fragrant, without the added flavor of juice likely to compete with vinegar. The essential oils of the skin, combined with the fruity olive oil, also exert a magical effect. I'm using a microplate, but you can use a citrus peel or try a grater. We often have lemons and I love the fact that this is another way to put more of their pieces to work. (And speaking of that, I have not tried other citrus in this task, but I'm sure lime, orange or grapefruit would be fine too.)

Method and simplicity

Standard dressing recipes usually consist of three parts of oil, one part vinegar. It's a bit oily for me, and as I use a vinegar as concentrated, this proportion does not always work – so I recommend doing it by taste. Just before eating, I pour a little vinegar on the leaves, then oil, sea salt and lemon zest, mix, taste, repeat as needed, and that's all. The goal is a perfect balance of fruity, zingy, sweet and salty. . It's also a great opportunity to put leftover herbs – basil, dill, coriander, etc.I know some people depend on an emulsified vinaigrette, where the ingredients are incorporated into a creamy set, but I prefer the drizzle method. It is very light and reveals the flavor of greens. With the right touch, you end up with bright, zesty and tasty leaves that do not drown in the vinaigrette. Another great advantage of this very simple method, c nothing to clean after, except for the zestage tool. No jars, bowls, whips or anything. 500 words suggesting adding lemon zest to your salad. Think of it as my ode to lettuce leaves and fruit zest … and in the meantime, I'm going to eat a salad for breakfast.

It's the simplest and most delicious way to dress the salad vegetables I've found yet.