Vinaigrette – It’s All In The Ratio
I am embarrassed to say how long it took me to learn to make my own salad dressing. I asked my mom how to make it. I asked my mother-in-law how to make it. I asked my good friend how to make it, and my sister. They all said just pour it in until it taste right. Ugh, what kind of guidance is that? Then one-day way back when Foodnetwork was new, The Two Hot Tamales, Mary Sue Miliken and her partner Susan Feniger were cooking. They were showing us how to dice an onion. Then they said your vinaigrette show be a ratio. Mercy me the lightbulb went off. It dawned on me that you could make one serving or a gallon. I have never bought another bottle of salad dressing.
In a lidded jar mix all ingredients but the oil. Shake well. Then add oil. It’s just that easy. Many chefs do a 3:1 ratio, but I prefer a little more bite of the vinegar.
My favorite vinegar is balsamic, the dark one, although I also keep the light. In fact I keep several vinegars in my pantry – cider, red wine, champagne, raspberry.
I use the best olive oil I can find/afford. My favorite is Greek Kalamata from Trader Joe’s. I recently tried the Italian oil, but I feel it does not have that extra something something that I like.
I like using fresh citrus – and the zest. It just gives it a fresh taste that can’t get by using bottled stuff.
Plan to plant herbs. To buy them each week is really expensive, but even if you can plant a few it is life changing. Well maybe that is a little extreme, but you get my point. Use fresh herbs when possible. I mean really it is that important. My neighbor gave me two rosemary bushes and an herb pot with mint, oregano, and mint. I buy a basil plant for $2.99 at Trader Joes every spring. I try to pick up a bunch of parsley every other week. I think it is worth the expense. I plan to plant some dill, and chives. It just dolls up anything you cook.
As long as you use good ingredient and stay with the ratio you can experiment and come up with your own taste.
In this instance I decided to make Ina’s great grapefruit and avocado salad. I had someone ask me who is Ina, I was shocked and said, you know the Barefoot Contessa. Sorry, they still didn’t know. I hate to kick someone to the curb for a minor infraction, but I probably don’t have much in common with them.
- 1 tablespoon Dijon mustard
- ¼ cup = 4 tablespoon freshly squeezed Lemon Juice
- 1½ teaspoons Kosher Salt
- ¾ teaspoon freshly ground black pepper
- ½ cup = 8 tablespoons Olive Oil
- 4 ripe Hass Avocados
- 2 large red grapefruit
- Place the mustard, lemon juice, salt, and pepper in a small bowl.
- Slowly whisk in the olive oil until the vinaigrette is emulsified.
- Before serving, cut the avocados in half; remove the seeds: carefully peel off the skin. Cut each half into thick slices.
- Toss the avocado slices in the vinaigrette to prevent them from turning brown.
- Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange the avocado slices around the edge of a large platter.
- Arrange the grapefruit segments in the center.
- Spoon the vinaigrette on top.
- Taste test with a piece of lettuce.
- Adjust salt and pepper if needed.
- Serve.
Cooks Note: Prepare ahead – Wash and spin-dry greens; keep cool to maintain crispness. I always wash my greens, even if I buy pre-washed. Ever since I saw Emeril Lagasse roll his eyes while stating some people thought it was ok to use pre-washed greens as is. He said it was your choice, but he would be washing his. He has been in the business a long time and I bet he knows of which he speaks.
You can mix vinaigrette ahead of time. Hold the avocado until you are ready to assemble. Be careful to place avocado in vinaigrette as soon as you peal to keep it from oxidizing. Use the best olive oil you can afford. I sometimes mix my acids like part red-wine or white balsamic vinegar and part lemon juice. I always use a 2:1 ratio. Some chefs prefer 3:1, but I like a little more bite. I use fresh herbs if I have them. In pinch you can use dry, but it pains me to say it. Always use Haas avocado; they have more flavor.
Thank you Hot Tamales for “the secret”, thank you Ina for an easy delicious recipe, as always, thank you Emeril for letting us know not to trust that pre-wash marketing hype, and thank you Chef John for telling me – you are the boss of your food.
Taking this to Rattlebridge Farm
Paula’s at Saturday’s Dishes
Maria says
What a thoroughly enjoyable post! I love Ina, but somehow, I missed this recipe. Thank you for showing it to us! It sounds delicious!
Paula says
ohhhhhhh, I’m newly liking avocado and I bet this will be awesome. Pinned and trying! ~ Paula
Judee@ Gluten Free A-Z Blog says
The grapefruit really appeals to me. I love it, but don’t have too many recipes that use it. This looks delicious.
Ms. Lemon says
I hope you will give it a try. I was really happy with the outcome. Thanks for visiting Judee.