A good vinaigrette is the key to great greens
Ari Levaux, More Content Now | 7/7/2017, 6 a.m.
When it comes to eating healthy, the importance of a good vinaigrette cannot be overstated. Among the many competing nutritional paradigms to believe, raw leaves are never shunned.
None of the diets that focus on carbohydrate, fat and protein have any problem with raw leaves. Nor do clans like Paleo or vegan, or fads with names too silly to print. Even Dr. Atkins ate leaves.
Raw greens deliver a broader spectrum of nutrients than cooked because raw greens are alive, with functioning enzymes and uncooked proteins.
The most negative thing that anybody has ever said about raw leaves is they don’t care to eat them. And cooks respond to this objection by adding evermore non-leafy materials. That’s why I’ve been distinguishing “raw leaves and greens,” rather than just saying “salad,” which has become a code word for “whatever you really want to eat, atop plant parts.” Croutons, dried fruit, extra protein and other toppings are weighing down the salads of America, and the raw leaves are getting suffocated and left behind.
It’s one thing to avoid adding a bunch of unnecessary business to your raw leaves, but making them taste good is another matter. Bottled salad dressing can be as disappointing as it is expensive, and can be so rich that if you were to eat a big salad, which you should, then you would be consuming a lot of calories from dressing. Even the fancy ones can have cheap ingredients, or empty oils like soy, canola, corn or safflower. When you dress from a bottle, you dress with stabilizers, preservatives and sugars like maltodextrin that don’t sound like sugar but are just as bad, if not worse. It makes all the sense in the world to spend your money on good ingredients. Mostly, this means good olive oil.
A good vinaigrette often sounds like a great idea, but in practice, mixing your own oil and vinegar can result in a less satisfying salad than had you just dumped some bottled Italian on your foliage.
A proper homemade dressing won’t upstage your leaves or fill you up like bottled dressing often does. And you can make it with the finest ingredients available and still save money.
Included are two easy vinaigrette recipes that will turn a pile of leaves into something more satisfying. These recipes need to be stirred well and tossed into the salad. You can’t leave it in a bottle on the table and let people dress their own, because it will have separated.
Alternatively, you can dip your leaves into the dressing, like my wife does. She created these recipes, so she should know. She’ll toss a vinaigrette into a salad if we are having company; otherwise she dips. We all do, now.
Her vinaigrettes use the following ingredients:
• Extra virgin olive oil: It has to be good stuff, at a price where you can afford to dump it on. My favorite is California Ranch. It’s cheaper than almost any so-called specialty oil, and superior. Where I shop, Lucini is a comparable Italian option. A fine XVOO will offer its own range of bitterness, and form a bond with the bitterness of the greenery.