BetsaPasta "Vinaigrette"

Hi Folks…a quick little post…more recipes to come…
Bert


Organic Greens with Vinaigrette (Serves 8)

Vinaigrette [vihn-uh-GREHT]
One of the five “mother sauces,” vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens and other cold vegetable dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1 part vinegar), salt and pepper. The vinegar may be replaced by any citrus juice (like fresh lemon juice) or by a blend of citrus and vinegar. Mustard is also a common add-in with the vinegar and helps to keep the emulsion stable for a bit longer.
The one big secret to  a successful Vinaigrette is EMULSIFICATION…even without mustard or egg.

If you are not using mustard or egg yolk, the only way to emulsify is to use an immersion hand blender. Cuisinart makes one for about 29.00 and is a handy device to have in the kitchen for many other uses. You can use any blender, however the dressing is harder to remove and is more messy. A whisk or fork will do if you choose to use mustard or egg yolk.

Ingredients

20-24 oz. of Your Favorite Lettuces (Red Leaf, Green Leaf, Mesclun Baby Lettuces, Young Dandelion Greens, Purslane, Mizuna or Curly Cress to name some) from LOCAL FARMS FOR BEST FLAVOR.

1 cup Extra Virgin Olive Oil
1/4-1/3 cup Vinegar or Vinegars (to your taste) or 1/3 cup of Vinegar & Fresh Lemon total combined
Pinch Kosher Salt
Several Grinds (small grind) Fresh Black Pepper

Directions with Mustard

In a small deep bowl whisk Vinegar, Mustard, and Lemon (if using), Salt & Pepper. Slowly add oil while whisking until emulsified.

Directions without Mustard

In a small deep bowl add all ingredients and blend

option 1:
Mustard(s)
1tsp. Bournier Dijon or any Dijon you prefer
1tsp. French’s Yellow Mustard
option 2:
Infuse cup of oil with one pressed clove of garlic for 20 minutes…then discard garlic or use for another purpose
Vinegar Tech Tip…
A great Balsamic Vinegar can be used in conjunction with your choice of Vinegar(s) to make this dressing. Manodori Balsamic is, in my opinion, the best Balsamic vinegar available anywhere ever, however is pricey @ about $35-$40 for an 8 oz. bottle retail depending where you find it. A great alternative for much less $ is Fairway Balsamic and sold at Fairway by the Olive Oil bar.
If you use either of the above Balsamics, you can blend with an aged red wine vinegar or a white balsamic (Alessi brand) for the above recipes.Otherwise, use your favorite vinegar to reach the desired taste.
Try not to use standard variety dark “balsamic” found in local supermarkets as there are usually treated with colorants and sweeteners to develop a taste similar to that of the traditional product. They tend to be thinner, more acidic, and less complex. The quality can also vary considerably, because the product lacks labeling protections and quality standards.
Well…that’s it. Like all of my recipes, it’s all about technique. Take the time to read a digest (no pun intended) and you will be happy you did.
Bert
BetsaPasta
email chefbert1@aol.com

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