College Cooking Tips
Keep a jar of this in the fridge all the time...for salads of course, but it also adds flavor and moisture to a pile of rice, great flavor enhancer for a wrap of some kind. It's very versatile and will stop you from having to eat some dried up bit in the back of the fridge. It'll jazz it right up.
Simple Vinaigrette Dressing
- 6 T Red Wine Vinegar
- 2-3 heavy pinches of salt ( you can adjust later)
- 1 C of Olive oil, Pour the oil into the vinegar very slowly while whisking vigorously. It helps to put the bowl down in the sink to avoid a mess.
- optional: garlic, shredded onion or fresh herbs
- If you want the flavor to hang on your tongue longer add a 3″ squeeze of tomato paste from the tube. (Tomato paste in a tube is good to have around so you don’t have to open a can for this bit of umami)
Whisk all the ingredients except the oil together in a bowl.
When well blended start whisking in the oil by droplets to form a smooth emulsion. Whisk , whisk, whisk. You might be tempted to use a blender but a whisk has more love, is simpler and won’t burn the oil like blenders tend to do. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt and pepper.