Although it is convenient to have salads throughout the year, summer is its season par excellence. Easy to prepare, with fresh ingredients that calm the heat and hydrate us and with a plus of vitamins, salads are one of the favorite dishes by everyone during this time.
But a salad is nothing without a vinaigrette to dress it, we can already put very good ingredients, that if we do not season them with it, the salad remains as lame and is much less appetizing.
We can use a simple dressing of oil, vinegar and salt, which will make it rich, but not special, or we can dress it with one of these 19 original vinaigrettes that will make your salads more spectacular.
Before delving into different more or less curious vinaigrettes, it is important to determine the elements that constitute the perfect dressing, in its most basic form.
In the seminal book of Julia Child The art of French cuisine, it is explained that “the basic French vinaigrette is reduced to a mixture of good wine vinegar, good oil, salt, pepper and aromatic herbs of the time, and mustard if you like ”.
If we don’t want to complicate our lives, this basic vinaigrette, with correct proportionsIt is a thousand times better than dressing salads directly with oil and vinegar. And, as you will see, it has no mystery.
As Child points out, “the usual ratio of vinegar and oil is one to three, although each one must establish their own relationship”. The canonical recipe, the same one recommended by the cookbook of The New York TimesIt is two tablespoons of vinegar for six of oil (or a quarter of a glass).
To make the vinaigrette, you must beat the vinegar with the salt (1/4 of a coffee spoon, if we follow the previous proportions) and the mustard, if you want (1 coffee spoon), in a bowl, until the latter is dissolve. Then the oil must be added drop by drop, stirring so that the mixture emulsifies. After this, a pinch of freshly ground black pepper should be added.
Another way to prepare the vinaigrette, which Child also points out, is to put all the ingredients in a screw-top jar and shake them vigorously for 30 seconds to mix them well.
We begin with a chapter full of flavor, that of the spicy vinaigrettes, ideal for those who want to fill their salads with aroma. There are many spices with which to dress our salads, but the queen of dressings is mustard in all its varieties. It combines very well with legume salads, such as this chickpea and tuna salad with mustard vinaigrette.
- Ingredients : 1 tablespoon of mustard, 4 tablespoons of olive oil, 2 tablespoons of white vinegar, salt.
- Preparation: In a bowl mix the mustard, vinegar, olive oil and salt. Stir with a spoon until the ingredients are blended and a thick vinaigrette forms. Spread it on top of the salad just before serving.
Sweet mustard vinaigrette
Ingredients: 1 tablespoon of mustard, 1 tablespoon of honey, 5 tablespoons of vegetable oil, 1 tablespoon of dried parsley, 1 tablespoon of chopped fresh parsley, salt and ground black pepper.
Preparation: For the sweet mustard vinaigrette, mix the oil with the mustards, honey, dry parsley, salt and onion. It is important to beat all this very well so that the solid ingredients are perfectly integrated into the oil. When the vinaigrette has emulsified well, pour it over the other ingredients.
Black butter vinaigrette
Ingredients: 50g of butter, 2 tablespoons of vinegar, 2 tablespoons of Dijon mustard, a teaspoon of salt, a teaspoon of ground black pepper, a handful of fresh coriander.
preparation: First, we must make the brown butter. For this, it is convenient to use a small frying pan or saucepan with a light bottom, which allows us to observe how the butter changes color. It is enough to heat this over a low heat between 5 and 10 minutes, observing how it slowly caramelizes. The brown butter is ready when a fine foam forms and, when stirred with a spoon, we see how it has reached a golden brown hue. Once the butter reaches the right color, we must transfer it to a new container. In the process, a deposit of solid waste is formed, which can be used or not in the vinaigrette, to obtain a more or less powerful flavor. We have chosen to add it. Once we have the butter ready, we only have to mix three parts of it, with a part of vinegar and another of Dijon mustard. With 50 grams of butter, about six tablespoons of brown butter come out, which is enough to add two tablespoons of vinegar and two of mustard. Mix the basic ingredients in a food processor or mincer, along with a teaspoon of salt and another of freshly ground black pepper. We have also added a handful of fresh coriander, but this is optional, and other herbs such as parsley or chives can be added. Mix all the ingredients well and you will have the best sauce in the world to accompany vegetables.
- Ingredients: 2 cloves of garlic, 4 tablespoons of olive oil, 2 teaspoons of ground cumin, 2 tablespoons of vinegar, salt
- Preparation: For the cumin vinaigrette, peel and mince the garlic. Assemble the vinaigrette, mixing the oil, vinegar, peeled and crushed garlic, cumin and a pinch of salt, stirring well.
Vinaigrettes with nuts
The nuts in the vinaigrettes not only add flavor and energy to our salad, but also a very appetizing crunchy textureAnd it pairs perfectly with salads with plenty of vegetables like this green bean, potato and salmon salad with a nut vinaigrette.
Walnut and almond vinaigrette
- Ingredients: 25 g of almonds, 25 g of walnuts, 2 tablespoons of vinegar, 6 tablespoons of olive oil, salt and pepper
- Preparation: In the mortar, add the walnuts and almonds and crush them. The idea is that large chunks remain. Then we add olive oil, vinegar and salt and mix well. Thus, we will have our dried fruit vinaigrette ready.
Ingredients: 6 tablespoons of extra virgin olive oil, 2 tablespoons of sherry vinegar, 15 pistachios, ground black pepper and salt
Preparation: To prepare the pistachio vinaigrette, peel the pistachios and chop them. We put the vinegar, the pepper and the salt, we emulsify with the olive oil
Vinaigrettes with fresh fruit
Are the vinaigrettes fresher and more appetizing for our summer salads, and also adding a vitamin supplement to bring fruit to the dressing. Ideal to combine with salads that have fish, smoked meats, ham and cured magret, as it helps to make them softer by sweetening flavors.
Ingredients: 1/2 papaya, 20 gr of black sesame, 50 ml of olive oil, 20 ml of white wine vinegar, 25 ml of water and salt to taste.
Preparation : For the papaya vinaigrette, we peel and remove the seeds from inside, then cut it into cubes and put them in a container where they can be beaten or in the thermomix glass or American blender (depending on what we have at home). Add the oil, the vinegar, the water and the salt, then we grind everything until we get a saucy, quite thick set. And finally we sprinkle with some grains of black sesame.
Ingredients: 100 g of strawberries in pieces, 1 tablespoon of sugar, 125 ml of white balsamic vinegar, 5 tablespoons of extra virgin olive oil.
Preparation: To make the strawberry vinaigrette, we start by crushing the strawberries with the sugar until obtaining a fine puree. We add the vinegar. We let it rest for an hour. We strain all the preparation through a fine sieve and store in the fridge in an airtight jar. In cold it will keep us from one week to ten days. In a bowl we mix the strawberry vinegar and the salt. We are adding a drizzle of olive oil until obtaining the vinaigrette. We reserve in a kitchen bottle or bottle.
Ingredients: 1 peeled ripe mango, 100 g of extra virgin olive oil, 30 g of apple cider vinegar or Modena reduction, salt.
Preparation: To make the mango vinaigrette, put one half of the mango in a tall glass, add the oil, vinegar and salt and beat it with the help of a blender.
Vinaigrette with vegetables and greens
If in addition to containing greens and vegetables, our salad has a good vinaigrette with them, then it already becomes a real feast for the senses. For the vegetable vinaigrettes, we must make ourselves with high quality products, at their right point of maturity, only then will we get that added flavor with this type of vinaigrette.
- Ingredients: 5 tablespoons of olive oil, 1 tablespoon of sherry vinegar, a sprig of parsley, pepper and salt
- Preparation: To prepare the parsley vinaigrette, wash the parsley, chop it and chop the leaves very thinly. Pour the vinegar into a bowl, add salt and beat with a few rods until everything is well integrated. Aromatize with a pinch of pepper and we add the oil, in a thread, without stopping to beat, until we obtain a well emulsified sauce. Add the parsley, stir and reserve.
- Ingredients: 1/2 tomato, 1 celery stick, 1/2 chives, 5 small pickled gherkins, sherry vinegar, extra virgin olive oil, pepper and salt
- Preparation: To make the celery vinaigrette, clean and cut all the vegetables into very small pieces. Mix the olive oil and vinegar in a bowl. We will use a part of vinegar for three of oil. Add the pepper and salt and add the vegetables. We beat everything well.
Ingredients: 1/2 kilo of aubergines, 250 g of tomatoes, 250 of onions, 1 sweet peppers, 2 cloves of garlic, 1 branch of parsley, 3 tablespoons of vinegar, 4 tablespoons of virgin olive oil and …