How to make a great vinaigrette

According to any chef or cook, whether they are professionals working as senior chef in a restaurant or hotel or a cook in his neat cook shirt and chef apron just starting out in a commercial kitchen, the one thing that adds great taste and flavor to a salad is its dressing. Out of the many types of salad dressings available, the vinaigrette is perhaps one of the most popularly used.

Making a great vinaigrette is not hard. All it takes are some key ingredients and creativity! A good vinaigrette should never be too acidic or sweet, but the acidity and sweetness should balance each other out. It is also important to use either red wine vinegar or white wine vinegar when making your dressing. You can even add balsamic vinegar for extra flavor if you want to have more of a sweeter taste, and any type of oil will work, so experiment with different oils until you find one that suits your needs and tastes best!

So how do you make a fantastic vinaigrette to go with your salad?

Simple! Mix in the red wine vinegar or white wine vinegar with the olive oil and pour over your salad. Add salt, pepper, garlic powder (if desired), balsamic vinegar (optional) to taste for a sweeter flavor.

There you go! The perfect dressing for that perfect salad for your lunch, dinner or snack. One thing to remember is to use fresh vegetables and greens for your salad, preferably organically produces items, to enhance flavor and offer you the nutrients you need.

If you are looking for some ideas on what dishes would go well with this type of dressing then professional chefs in their fancy chef hats (toques) recommend using a vinaigrette with such dishes as pasta salads, potato salads, chicken salads, and many more similar dishes.

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