Summer is finally here and I urgently need a refreshing salad to accompany my slow-roasted salmon. Vinaigrette sounds good.
I normally mix olive oil and balsamic vinegar as a quick fix for a dressing. But since I read an amazing cookbook — Salt, Fat, Acid, Heat (written by Samin Nosrat), where showcasing varies salad dressings that are very easy to make, I just want to try out all of them and maybe at the end I’d crown my favourite one.
And here is a basic version of a red wine vinaigrette. According to the book, it’s ideal for lettuce, rocket, endive, chicory, beetroot, tomato, blanched, grilled or roasted vegetables.
Basic Red Wine Vinaigrette Recipe
Mix everything together, give it a vigorous shake and there you go!
Ingredients
Makes 125 ml (approx.)
- 1 tbsp shallot, finely chopped
- 2 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
- salt
- freshly cracked black pepper
How to Make
In a jar, soak the shallots into the red wine vinegar for about 15 minutes. This can help mellow the shallot’s pungency. Followed by adding the oil, a generous pinch of salt and a few twist of freshly cracked black pepper. Shake the jar until the emulsion is beautifully done. Grab a piece of salad leave and have a taste. Adjust with salt and vinegar if necessary. If your taste buds tell you a bit of sweetness is desired, add a little sugar or honey. Keep in the fridge for about 3 to 4 days.
