My Go To Vinaigrette
This punchy sherry vinaigrette instantly upgrades everyday salads into vibrant, crunchy, irresistibly bacon-studded heaven.
Ingredients
Vinaigrette
- 1 pinch salt
- 1 pinch ground pepper
- 1 pinch sugar, optional
- 1 tbsp Dijon mustard
- 3 tbsp sherry vinegar, 30 ml
- 70 ml sunflower or safflower oil
- 30 ml extra virgin olive oil
Salad Toppings
- 100 g ½ cm croutons, deep fried til crisp
- 150 g streaky bacon again ½ cm dice and cooked until crisp
Instructions
Vinaigrette
- Whisk the salt, pepper, sugar, mustard and vinegar together well.
- Gradually add the oils and it will emulsify nicely.
- Add a little water to let down if too thick.
- Jar and use when needed.
Salad Ideas
- Rocket leaves, watercress for taste
- Hard lettuce like Romaine, Cos or Little Gem to give body to the salad
- Soft lettuce like Webbs, Oakleaf (hate Lollo Rosso) to balance, softness
- Occasionally, dandelion leaves, escarole, beetroot leaves, Kallete leaves (which I have) turnip tops, spinach, cauliflower leaves, add colour and texture
- Add cooked green beans, broad beans, asparagus, toasted nuts such as pinenuts, walnuts or roasted hazelnuts
- Vinegars, like red wine, white wine, champagne, and balsamic, all make a subtle difference
- Add egg yolk if you don’t want mustard to emulsify
- Fruit purees such as raspberry, strawberry, blackberry and frozen defrosted blackcurrants make a great base for a summer fruit vinaigrette
- Nut oils like walnut and hazelnut also make a change, but use them sparingly
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
355
Calories
26G
Fat
4G
Saturates
0.3G
Sugars
977G
Salt
11G
Protein
19G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
