Basic Techniques Series: Vinaigrettes (Lesson 2, Part 2)
This is Part 2 of 2 of the Basic Technique Series Lesson 2: Vinaigrettes. This cooking demonstration shows how to use the vinaigrette made in Part 1 (or any salad dressing that you purchase at the store) to make a hearty, deli-style salad - which is simply a salad made of a dressing on any combination of whole grains, beans, vegetables, fruits, seeds/nuts and/or other protein. This technique will give you endless options for making a quick weeknight dinner, meal-on-the-go or a dish to take to a potluck. Many time-saving tips are given throughout. The example recipe used here is "Southwestern Vegetable & Brown Rice Salad with Lime Garlic Vinaigrette." The recipe is posted below.
- In a large bowl, mix together whole grains, beans, vegetables, fruits, nuts, seeds, herbs and/or spices that you have chosen to use.
- Dress with vinaigrette, erring on the side of using too little; you can always add more. A properly dressed salad had a thin, shiny coating on all ingredient without any dressing pooling in the bottom of the bowl; add dressing accordingly. Season with salt and pepper to taste.
- Toss the salad together and taste. At this point, adjust the seasoning with salt, pepper, herbs and spices. If you are waiting to serve the salad for several hours or the next day, you will want to taste for seasoning again prior to serving.
|Jicama (actual size varies but most I see in the grocery store are generally bigger than a large baking potato)|
WEB READERS: If you try the recipe, please share your ingredient ideas and what you liked or didn't like about the taste of the final dish in the comments section to inspire (or warn!) others.