Bon Appétit (June 2013)
We spend an inordinate amount of time thinking about vinaigrettes.
Because we have so many salad greens at our disposal right now, from the garden and our CSA, almost every night we do the vinaigrette hokey-pokey: you put a little of this in a jar, a little of that in a jar, and then you shake it all about.
Our basic vinaigrette tip: Use a basic ratio of 3 parts oil to 1 part vinegar. If it doesn't taste good, just keep adding ingredients until it does. Eventually, you'll get there (or you'll need to find a bigger jar).
With vinaigrette on the brain, we were very pleased with the one on this Strawberry, Almond and Pea Salad. It's a simple mix of white wine vinegar, whole grain mustard, poppy seeds, sugar and vegetable oil. It's unlike our typical vinaigrettes, which are darker and heavier. It's really a simple, sweet poppy seed dressing. (Normally, we're not huge poppy seed dressing fans. The store-bought varieties can tend to be off-puttingly sweet. But we adored this one. Perhaps because it's paired with such amazing flavors.)