5 Ingredients or Fewer
Really Good Vinaigrette
/c68d9a9b-ff5f-41ed-b762-2dd4e7f0884c--DSC00370.jpg)
Popular on Food52
6 Reviews
Ardyth E.
February 21, 2016
This is not just the best vinaigrette -- it's the only vinaigrette. Here's to Nora for civilizing salads and making us look like geniuses!
Kristy M.
February 21, 2016
Civilizing salads! I love that! Yes, a million thanks to Nora for improving our salads, and for all of her work.
gabby
February 15, 2016
I started using plain oils instead of olive oil for vinaigrettes (inspired by David Lebovitz). Also nice: 3/4 amount mild oil plus 1/4 amount (3 to 1 ratio?) walnut oil. Your mix is perfect for the canal house/let's be French bottom of the bowl technique (vinaigrette mixed in salad bowl, greens places on top, all tossed at table).
judy
February 23, 2016
I like the bottom of the bowl technique as well. sometimes I make a oil/vinegar/herb blend for m my roasted veggies, toss them in the bowl and bake. the dregs from this blend become the base for my viniagrette. then I make the salad on top of the dressing. I always throw in pumpkin and sunflower seeds, and if I want a a hint of sweet, a few raisins.
See Reviews
See what other Food52ers are saying.
-
gabby
-
Kristy Mucci
-
Ted Bailey
-
-
Ardyth Eisenberg
Review