Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
The vinaigrette, a form of escabeche, aids in the preservation of the meat through the mix of oil and vinegar. This South American specialty is a staple of Argentinean and Uruguayan cuisines.
Good dressings are worth their weight in salad. This basil vinaigrette is SUPER EASY to make and goes great on just about any garden or pasta salad.
This dressing is heavy on cilantro and lime. Adding tequila gives it an extra, irresistible zip! Perfect for your next BBQ!
Have Preserved Lemons in your facto-fermented larder? Use them in dressings for incredible zing, and in drinks for surprising refreshment.
Got salad fatigue? Learn the basics of vinaigrette, then tweak it to make it simple, spicy, sweet or thick.
Kick up your salad with some Chipotle Vinaigrette Dressing!
Shake up a pint of classic vinaigrette once a week or so, and stick it in the refrigerator until you need it. It takes about seven minutes and makes a bright, fresh green salad an immediate possibility any night of the week.
Learn how to make basic vinaigrette. It is made with olive oil, clove garlic, Dijon mustard, lemon juice, salt, ground black pepper and extra-virgin olive oil.
Deliciously earthy vinaigrette for roasted vegetables, grilled fish or hearty salads
A zesty sesame seed dressing full of toasty, warm flavor.