Culinary Tips From Chef Raven
Two Simple Vinaigrettes
Chicken Salad Dijon Vinaigrette
I have two simple vinaigrettes that I make most often for salads. The first being a dijon dressing that I mainly use for a chicken salad.
1/3 cup red wine vinegar
1/4 cup sugar
Whisk these together until sugar is just about dissolved.
add 1/4 cup dijon mustard
Whisk well to incorporate all.
salt & pepper
2/3 cup canola oil
(I have made it with olive oil but I prefer the lighter taste of the canola)
While whisking, slowly pour the oil in to form an emulsion.
This dressing works well over a chicken salad made with romaine and sliced roasted chicken. This dressing will also bottle and keep well.
* * *
Fresh Garlic Vinaigrette
Another dressing I like to make is:
1 clove finely chopped fresh garlic
(Don't use the pre-chopped bottled garlic for this - it needs to be fresh. If you buy the pre-chopped bottled garlic, only use it for things that you are cooking. It does not have the same flavor as fresh garlic. )
1/4 cup red wine vinegar
1/4 seasoned rice vinegar
1/2 cup canola or other salad oil (do not use olive oil)
Salt & pepper
** I like to use a touch of Sweet 'n Low as well. It adds the right amount of sweetness. About a half packet should do the trick. You can leave it out if you prefer.
This dressing I usually make right on top of the salad and then toss it well. You can also bottle it but leave out the garlic and add it fresh to each salad.
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