From the Vitality Food Feature ‘Green Magic in the Kitchen: Cooking with Spring Foods‘.
From the Vitality Food Feature ‘DRESS UP YOUR GREENS‘.
To view the entire “Green Magic in the Kitchen” feature, visit https://vitalitymagazine.com/food-features/green-magic-in-the-kitchen-cooking-with-spring-foods/
In my view, dressings must be worthy of the spring-fresh salad greens and vegetables that burst with fresh-tasting vitality. This sweet-tart and pink vinaigrette, with its own vibrancy, is the perfect match for a green spring mélange. In its simplest form, vinaigrette is an emulsion made from oil, vinegar and salt with no emulsifier used to keep the oil and vinegar from separating. Often Dijon mustard is added along with traditional herbs such as tarragon, thyme, and marjoram. Creative chefs and kitchen gardeners are now experimenting with different cold pressed oils, fruited vinegars, puréed vegetables and other less traditional flavours to make exceptional vinaigrettes with zing. The ratio of vinegar to oil is usually one part vinegar to three parts oil. When lemon juice is used in place of the vinegar, the ratio would change to two parts lemon juice to three parts oil. In a bowl, whisk together the raspberry vinegar, champagne, mustard, herbs, salt and pepper in a small bowl. Whisking constantly, add the oil in a slow, steady stream until completely incorporated.
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