Sexy sweet, simply sour, or both
Vinaigrettes are the “un-salad dressing” in our book. How about using vinaigrettes to season and marinade chicken, pork spareribs, or turkey for grilling? Keep in mind the varying degrees of acidity in regular white versus others, such as apple cider, palm, or rice vinegars. Vinaigrettes are also healthier alternatives to fat-laden cream dressings in alternative salads. Our bean salad recipe in the previous post calls for a very simple vinaigrette. Is there a special spice you would use to season your vinaigrette?
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