Many a shopper stopped by to taste a bevy of Richard Naples‘ simple yet inventive and delicious vinaigrettes at market this past Saturday. While Rich is admittedly all about Slow Food, his dressings are quick and easy. After sampling Licking Creek Bend’s golden delicious apples, or Dragonfly’s heirloom tomatoes, or Five Seeds’ pea shoots, Chesley bell peppers, or Upper Crust’s baguettes dunked into a variety of dressings, market goers walked away with some helpful guidelines for whipping up a batch (or five) at home.
In case you missed it — or in the likely event that your paper copy is already speckled beyond legibility by spatters of various oils and vinegars after you rushed home to try things out in your own kitchen — here for your culinary experimental pleasure are Rich’s recipes and tips for various vinaigrettes you can make to drizzle over or dunk bits of your favorite fruits, veggies, and breads. The basic idea is to mix three parts oil to one part acid, then stir in other tidbits to taste.
Put all ingredients in a jar and shake. It will keep for a week or two in the fridge. Be creative and experiment! Match the vinaigrette to what’s in season by changing what you add: spring veggies are great with a lighter vinegar, while fall crops are wonderful with cider vinegar.
BASIC RECIPE RATIO:
3 parts OIL (3 tablespoons)
- olive oil
- vegetable oil
- walnut oil
- avocado oil
- sesame oil
- other oils
1 part ACID (1 tablespoon)
- red wine vinegar
- white win vinegar
- apple cider vinegar
- sherry vinegar
- balsamic vinegar
- rice vinegar
- lemon juice
- flavored vinegars
- lime juice
- orange juice
OTHER ingredients, including salt & pepper (a pinch, to taste)
- soy sauce
- tahini (sesame paste)
- lemon zest
Some suggestions to get you started
- Traditional French: olive oil, red wine vinegar or sherry vinegar, mustard, minced shallots
- Italian: olive oil, red wine vinegar, herbs (basil, oregano), garlic, bell pepper
- Classic balsamic: olive oil, balsamic vinegar, white wine vinegar
- Mediterranean: olive oil, lemon juice, garlic, tahini
- Asian: sesame oil, rice wine vinegar, ginger, soy sauce
Have you invented a new dressing that is just spectacular? Let us know!