Basic Vinaigrette {recipe} – Salad Oats and the Oatmeal Project No. 24

Savory Oatmeal Salad with Basic Champagne Vinaigrette[The Oatmeal Project, Day 24: Baby Greens and Flowers]

Can you tell we’re running out of ideas for savory oatmeal?

Actually, we’re not. It’s quite the opposite, with a list of at least two dozen combinations that we’re doing our best to distill down to the best five for the final days of our Oatmeal Project. It’s tough. Basically anything you can do with pasta or rice is fair game for oats, which means we’ve considered everything from stirring a little basil pesto into our bowl of oats to slow cooking an entire pot of jambalaya with steel cut oats subbing in for the rice. None of it too crazy or creative, just different because they used oats.

Which brings us to salad.

Tossing a salad onto of a bowl of oats is just stupid.

So we did it.

And we liked it, mostly because we’ve always seen salads as a way of eating dressing that’s slightly more legit than just slurping it out of a bowl with a spoon. Or better (worse?) yet, shooting it straight from a cruet.

We probably could have just poured dressing directly onto the oats.

Hm, now there’s another idea…

Basic Vinaigrette Recipe

Vinaigrette is basically oil and acid in a 3:1 ratio, with optional ingredients to either season the vinaigrette or help emulsify the mixture (keep it all evenly combined). To match our baby greens and edible flowers, we kept the vinaigrette fairly delicate — flavor-light walnut oil, Champagne vinegar, and a little Dijon as an emulsifier.

Ingredients

¾ cup oil
¼ cup acid
1 tablespoon Dijon mustard
super finely minced shallots or garlic
salt and pepper to taste

Directions

Whisk together acid and mustard (and shallots/garlic if using). Once combined, very slowly whisk in oil until the vinaigrette is emulsified. Season to taste with salt and pepper.

Suggestions for Oil, Vinegar, and Seasonings

Oils: avocado oil, canola oil, extra virgin olive oil, walnut oil, bacon fat
Acids: Balsamic vinegar, Champagne vinegar, Sherry Vinegar, Red or White Wine Vinegar, Lemon or other citrus juice
Seasonings: any garden herbs, roasted garlic, honey, blue or Parmesan cheese, fresh ginger and soy sauce

by Sarah J. Gim on February 24, 2011 · 2 comments

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