Vinaigrettes

I honestly cannot remember the last time we bought a bottle of salad dressing. It’s gotten to the point that I can't help but cringe when we are eating at somebody else’s house and they bring out a bottled dressing. Rude, I know. But at least I try to hide or disguise my inappropriate behavior.

I make 3 or 4 vinaigrettes that are far superior to anything you’ll buy in a grocery store and, not surprisingly, easy to make. But making a good vinaigrette, as is the case with most things culinary, requires good ingredients.

That’s why we always have a good bottle of extra virgin olive oil, balsamic vinegar, and sherry vinegar. I have yet to invest a lot of money in a red-wine vinegar, and, to be honest, I’m not even sure if there is such a thing as a high-quality red wine vinegar, at least not one worth $10-15 a bottle. Although I'm sure there's somebody out there who can/will prove me wrong.

The vinaigrette recipes below are all very similar. All call for fresh herbs, if you have them. Otherwise, a little less of a dried herb will work fine. Some vinaigrette recipes call for garlic, but I don’t think it’s needed.

And, as a bonus, by a fortuitous coincidence, Mark Bittman this week has some recipes for a blue-cheese dressing, ranch dressing, and a miso-carrot dressing with ginger. I expect to try to the blue-cheese dressing quite soon. [Subscription may be required; it’s free and easy.]

Balsamic vinaigrette

• 2 tablespoons of balsamic vinegar
• ¼ cup of extra virgin olive oil
• 1 teaspoon of Dijon mustard
• 1 teaspoon of chopped oregano
• Splash of honey
• Salt
• Pepper

Combine the vinegar, mustard, oregano, honey, salt and pepper in a bowl, mix well. Slowly drizzle in the olive oil and briskly mix with a whisk. Drizzle over top of prepared salad and toss well.

Note: This dressing goes very well with salads topped with blue cheese. And, as always, when I mention blue cheese, I must advise that, if you see Maytag brand blue cheese in the grocery store, buy it! You will be ruined on other blue cheeses forever more, but that’s the price of eating well.

Sherry vinaigrette

• 2 tablespoons of sherry vinegar
• ¼ cup of extra virgin olive oil
• 1 teaspoon of lemon juice
• 1 teaspoon of honey
• 1 teaspoon of chopped thyme or tarragon
• Salt
• Pepper

Combine the vinegar, lemon juice, honey, thyme, salt, and pepper. Mix well. Slowly drizzle in the olive oil and briskly mix with a whisk. Drizzle over top of prepared salad and toss well.

Note: We’re fond of putting a little cheese on our salads. This vinaigrette goes well with a fontina cheese, so make this for a salad the same week you make a frittata topped with fontina.

Red-wine vinaigrette

• 2 tablespoons of red wine vinegar
• ¼ cup of extra virgin olive oil
• 1 teaspoon of lemon juice
• ½ teaspoon of chopped rosemary
• 1 teaspoon of finely diced shallot
• Salt
• Pepper

Combine the vinegar, lemon juice, rosemary, shallot, salt, and pepper. Mix well. Slowly drizzle in the olive oil and briskly mix with a whisk. Drizzle over top of prepared salad and toss well.