Classic Salad Dressing Variations
- 12 years ago
Looking to make your own Salad dressing? Ryan from Sobeys shows you some Classic Salad Dressing Variations.
how-To: make a classic French vinaigrette
1. In a small bowl, whisk together 1 garlic clove, smashed, 1 tbsp (15 mL) grainy
mustard and 1⁄2 cup (125 mL) Compliments cider Vinegar or Red Wine Vinegar.
2. While whisking vinegar mixture, slowly drizzle in 1 1⁄2 cups (375 mL) Sensations by Compliments Extra Virgin 100% Olive Oil until combined. Season with salt and pepper to taste.
3. Store in a sealed container and refrigerate for up to one week. Return to room temperature before using.
CusToMiZe iT Switch up the taste by adding fresh herbs, lemon juice, shallots or honey.
Basic oil/vinegar equation can include different oils (olive oil, walnut) and vinegars (red, white, cider, sherry, champagne)
o This basic equation lends itself to endless flavor variations, including spices such as curry (perfect in a cold pilaf), savoury additions such as capers or olives (perfect in Mediterranean salads such as Greek, Nicoise), and tangy/fresh variations such as herbs and citrus (green salad), and creamy such as mayonnaise or yoghurt (composed salads, crudites)
how-To: make a classic French vinaigrette
1. In a small bowl, whisk together 1 garlic clove, smashed, 1 tbsp (15 mL) grainy
mustard and 1⁄2 cup (125 mL) Compliments cider Vinegar or Red Wine Vinegar.
2. While whisking vinegar mixture, slowly drizzle in 1 1⁄2 cups (375 mL) Sensations by Compliments Extra Virgin 100% Olive Oil until combined. Season with salt and pepper to taste.
3. Store in a sealed container and refrigerate for up to one week. Return to room temperature before using.
CusToMiZe iT Switch up the taste by adding fresh herbs, lemon juice, shallots or honey.
Basic oil/vinegar equation can include different oils (olive oil, walnut) and vinegars (red, white, cider, sherry, champagne)
o This basic equation lends itself to endless flavor variations, including spices such as curry (perfect in a cold pilaf), savoury additions such as capers or olives (perfect in Mediterranean salads such as Greek, Nicoise), and tangy/fresh variations such as herbs and citrus (green salad), and creamy such as mayonnaise or yoghurt (composed salads, crudites)