CREAMY DRESSINGS AND SAUCY VINAIGRETTES
Oil and vinegar have a reputation for being at odds, but when forced together they make for the best and simplest of salad dressings. If you’re ever stumped on how to dress a salad, remember this mantra: 1 part oil, 1 part vinegar, and a pinch of salt and pepper.
Yet woman and man cannot live only on olive oil and balsamic vinegar: creamy dressings, fruity dressings, spicy or sweet or nutty, transform ordinary produce into an inspired meal. And as complex as they are in flavor, they are easy to make.
Many of the salads in this book will have you flipping to this chapter for a luscious dressing that defines the entire entrée. What’s a slaw infused with the spirit of a backyard BBQ without a smattering of ranch? Or a rustic French country salad without a splash of mustardy shallot dressing? But a few of these dressings are stand-alone wonders, “freelance” dressings not married to any salad but there for your creative salad urges. So bring your humble greens and your tofu and your chickpeas, pick a dressing, and now you’re the salad samurai.
A helpful tip: these dressings taste best when used right away, but sometimes you need to plan and prepare ahead. Use creamy dressings within 3 days, and vinaigrettes can last as long as 7 days. Shake well before using, and, if too thick, loosen up dressings with a tablespoon of water or lemon juice.