Buzz
A salad without dressing is merely a bowl of chopped vegetables, and it becomes much less enjoyable to eat. Whether you prefer something indulgent like blue ranch or a simple option like this budget vinaigrette, the best dressings are crafted with care and purpose.
Nancy Silverton’s chopped salad vinaigrette is thoughtfully composed with a variety of ingredients. Every part, from the garlic to the final squeeze of lemon, is given thoughtful attention, including the dried oregano.
Instead of tossing the dried herb in carelessly, Silverton blends it with lemon juice, red wine vinegar, two kinds of garlic (gentle crushed and bold grated), and seasonings. The oregano then “infuses” in the mixture, softening and rehydrating, which helps the flavors mingle better. As noted by Food52, this simple step allows the oregano to “spread its flavor,” leading to a more vibrant salad dressing.
Even if you’re not preparing Silverton’s vinaigrette (though you definitely should, at least once), you can still benefit from this technique. Instead of tossing everything into a bowl or jar and whisking or shaking to mix, start by adding the acidic (aqueous) element first, along with any dried herbs, spices, and alliums, and let the mixture sit for five minutes. The vinegar will help soften the ingredients and release their water-soluble flavor compounds. Once the five minutes are up, add your oil and whisk or (preferably) shake to emulsify.
Beyond herbs, this method works especially well with dried chili flakes, if you want to add a spicy kick to your dressing. Just be sure to add only a pinch or two at a time. If you think chili flakes are potent in their dry form, prepare to be amazed by their intensified flavor once hydrated.
