Fun with vinaigrette

We always have a jar of classic vinaigrette (lemon, mustard, shallot, oil, pepper and salt) in the fridge. But sometimes you’re in the mood for something different. With these vinaigrettes, you’ll want to eat salad every day.

When making a vinaigrette, it’s important to first mix all the ingredients together thoroughly—except for the oil, which you add afterwards. Pour in the oil in a thin stream while continuing to stir. This emulsifies the dressing and gives it the right consistency. The dressing shouldn’t be too runny.

Anchovies

Give your dressing that extra touch of umami with anchovies and chilli flakes. Anchovies are already packed with flavour, so just add some good olive oil and lemon juice and you’re done. Do taste carefully before adding salt, though, as anchovies are already very salty on their own.

Herbs

Make your classic vinaigrette extra lively by adding fresh herbs. Use soft herbs such as basil, chives, parsley or tarragon. Mint is also delicious in combination with lemon.

Miso-sesame

Prefer an Asian twist? Miso and sesame are a top combo. Use sesame oil, and if you have them on hand, some toasted sesame seeds too. For freshness, season it with rice vinegar. Other Asian flavourings such as ginger, chilli and lime can also happily find their way into the salad.

Pomegranate

Pomegranate molasses or syrup gives your salad a completely different twist. The flavour is intensely sour, but also sweet and rich. In addition to oil, mustard, pepper and salt, add red wine vinegar and honey. You can adjust the latter two until you find the perfect sweet-and-sour balance.