Tasty Tuesday: Salad Dressing

Today's food journey is a little more abstract, it's not the salad that matters here, it's the dressing. Because we all know you can't toss a good salad without a good dressing! Here are a few choice options:

Vinaigrette (/vɪnəˈɡrɛt/) is a mixture (emulsion) of salad oil and vinegar, often flavored with herbs, spices, and other ingredients. It is used most commonly as a salad dressing,[1] but also as a cold sauce or marinade.



Tarragon/Shallot Vinaigrette

1 cup extra-virgin olive oil
1/3 cup Champagne vinegar
2 teaspoons chopped shallot
2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

In a small bowl, combine the oil, vinegar, shallot, tarragon, salt, and pepper; whisk to combine. Refrigerate for 2 hours before serving.
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Pineapple Vinaigrette

1 cup pineapple chunks (maybe more if you prefer)
2 tbsp white vinegar
2 tbsp bals. vinegar
1/2 tbsp mustard seed (or 2 tbsp of bottled mustard)
1/4 cup olive oil

*blend until puree*

add salt/pepper to taste, roughly 1 teaspoon each
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Citronette is a dressing made with the juices of a citrus fruit rather than vinegar.
If it doesn't have vinegar, then don't called it a vinaigrette!