I was perusing through the pages of Cooking Light online the other day when I came across this column discussing the art of creating a radically simple vinaigrette. Vinaigrette, in my most humble of opinions, is a seriously powerful tool to have in your kitchen arsenal. Simply grab some oil, add in a bit of acid and you’ve done it. Want an Asian salad dressing? Use sesame oil and rice vinegar. Add in a little soy sauce and lime juice and you’re ready to dress. Looking for a more classical Italian? Change the sesame oil to olive, the rice vinegar to white wine vinegar and throw in a basil leaf or two and some mustard. Presto chango, you’re ready to dress. It kind of makes you wonder why you’d ever buy a bottle at the grocery store when it’s so easy to put one together in your own kitchen.
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