Growing up, I have fond memories of my parents, with my mother being Cantonese and my father Vietnamese Chinese, always picking up salad dressings on our visits to PathMark in Coney Island. I used to believe that crafting vinaigrettes was a complex task, likely due to the challenging spelling of the word itself and the sophisticated sound of “vinaigrette.” Thus, it was a delightful surprise when I stumbled upon Ina Garten’s effortless two-ingredient vinaigrette, comprised of pantry staples, lemons, and olive oil.
Thanks to the recent disruption caused by a bomb cyclone in Seattle, my son Philip, aged 11, found himself at home due to school closures. Philip has long been a selective eater, particularly when it comes to vegetables and salads. This has posed a significant challenge for me as both a mother and a recipe creator.
Given that my husband and I enjoy salads for lunch, I decided to involve Philip in preparing Ina’s uncomplicated vinaigrette. I had him extract juice from three lemons, although his hand strength needed some work, until we had around 1/4 cup of fresh juice. Subsequently, I instructed him to blend the juice with 1/2 cup of extra-virgin olive oil. To season the vinaigrette, Ina recommended adding one teaspoon of salt and 1/2 teaspoon of black pepper, which we followed.
After whisking the mixture until it slightly thickened, Philip tasted the vinaigrette and was elated. He described it as “great.” I agreed with him; the creamy richness was perfectly balanced by the zesty lemon juice. To enhance the dressing further, I introduced a touch of MSG (specifically 1/4 teaspoon), which added a pleasant umami flavor that lingered on our palates.
Ina advises adding the vinaigrette to the salad bowl before incorporating the greens. However, we skipped this step and generously drizzled the vinaigrette over our salad composed of baby arugula, cherry tomatoes, and olive-oil-infused tuna. The simplicity of Ina’s vinaigrette allowed each ingredient to shine, with the olive oil coating everything beautifully.
As we savored the salad, the peppery arugula, rich tuna, and sweet tomatoes combined harmoniously with the bright and tangy dressing. My plate emptied swiftly, leaving me craving another serving. Glancing at Philip’s bowl, I was pleasantly surprised to find only a few cherry tomatoes remaining, as he had eagerly drizzled extra vinaigrette over his salad.
Ina Garten’s vinaigrette is a testament to simplicity and transformation, a recipe that busy mothers can effortlessly prepare with their children and turn into a family favorite.
Add finely chopped shallots or garlic to bring out a fragrant essence. Replace lemon juice with orange juice for a touch of sweetness. Include lemon zest for an added burst of citrusy flavor. Another option is to use the vinaigrette as a dipping sauce for bread. Read the original article on SIMPLYRECIPES.
