My Namesake

     As many of you are aware, my nom de plume is Vinny Garette.  That is, of course, a take off on a very familiar culinary creation used as a salad dressing, chilled sauce or marinade.  But what exactly is vinaigrette?

     The name covers a wide range of ingredients mixed with oil: be it soybean, canola, olive, corn, peanut, or some other kind, and vinegar either plain or in some cases apple cider.  The general ratio is 3 parts oil to 1 part vinegar to which herbs, spices or fruits can be added.  Creativity here is the key.  Common additions include lemons, garlic, shallots, cherries, raspberries and even bleu cheese.  Infused oils are gaining in popularity and add a depth of flavor to enhance this dressing.

 

     Here is a great Summer Shallot Vinaigrette recipe for you to try:

Combine 1 finely chopped shallot, 2 Tbsp fresh lemon juice, and 1 Tbsp unseasoned rice vinegar in a jar; season with kosher salt and freshly ground pepper.  Let sit 20 minutes.  Add 1/3 cup olive oil and cover.  Shake to combine.

Makes 1 cup.  Vinaigrette can be made 1 week ahead and kept refrigerated.  Bring to room temperature and shake before using.

Recipe courtesy of Bonappetit magazine, June 2013.