Radically Simple Cooking: Vinaigrettes Get Saucy
Our new columnist, Rozanne Gold, plays with the classic high-flavor dressing formula and takes it to salads and beyond.
Clever chefs are shaking up the salad-topping idea by using vinaigrettes as quick sauces that lend vibrancy to items other than greens. Tom Colicchio of Craft restaurant and Top Chef fame started braising fish in vinaigrette; chef and restaurateur David Burke began reducing vinaigrettes to glaze chicken and lobster; and Dan Barber at Blue Hill Farm created a warm orange vinaigrette to drizzle over fresh figs. One of the most alluring ideas comes from Chef Michel Nischan of Connecticut's Dressing Room-a three-ingredient elixir of apple cider, cider vinegar, and extra-virgin olive oil. It is lovely spooned over roast pork loin, drizzled atop turkey paillards-and not at all bad on a salad.
Inspired by these ideas, I began creating vinaigrettes to spoon atop my main courses. Carrot-ginger vinaigrette, made zippy with orange juice andRead More »from Radically Simple Cooking with Rozanne Gold: Vinaigrettes Get Saucy