Vinagretas y otros aderezos: 60 recetas sensacionales para darle vida a verduras, cereales, ensaladas y todo tipo de ensaladas

Descripción

From the Publisher Vinaigrettes & Other Dressings 60 Sensational recipes to Liven Up Greens, Grains, Slaws, and Every Kind of Salad When choosing which recipes to include in this book, I considered several factors. First, always, is taste: Any recipe must be absolutely delicious to make its way into one of my books. Each of the recipes here is versatile, too, which is to say suitable for a range of salads, not just a single esoteric dish. Ease of preparation and accessibility of ingredients play a role as well; my style of cooking is active and inclusive, a participatory activity and not a spectator sport. If you find yourself with this book in your hands, I hope you will cook from it. That said, these recipes are not set in stone. Each is simply one way to get to a destination. Make the recipes your own, with adjustments, changes, additions, and deletions that reflect not just your preferences but also the environment— the landscape, the climate—in which you live. I have acknowledged some of the world’s classic salad dressings here, too, in part because they are good, we like them, and homemade versions are better than their commercial counterparts, and in part because context and history are important. One can’t make a vinaigrette without standing on the shoulders of the world’s first vinaigrette, and one shouldn’t talk about creamy salad dressings without acknowledging ranch dressing, long the most popular dressing in the United States. Dressing Terms: Savory means, simply, not sweet; sweet implies that sweetness is a dominant characteristic. Warm addresses the temperature of the dressing, while cool indicates a refreshing quality. Spicy heralds the presence of spice — and hot announces the heat of chiles and peppers. Creamy indicates the presence of ingredients that cushion the palate Rich indicates a depth of flavor—think of anchovies Tangy and tart both indicate bright acidity; tangy is more gentle and tart makes you pucker a bit. PERSEPHONE’S PLEASURE : POMEGRANATE VINAIGRETTE Persephone presides over the island of Sicily, where her signature fruit, the pomegranate, thrives in lush profusion. So does the orange, including the blood orange, which you should use in this recipe if you can find it. For Persephone’s sake, use fresh rather than bottled pomegranate juice here; it’s quite easy to make. MINA’S TEARS: ABSINTHE, HONEYDEW, AND CUCUMBER DRESSING At the Francis Ford Coppola Winery, about half an hour from my home in west Sonoma County, a display case with three of the Oscar-winning costumes from Bram Stoker’s Dracula sits opposite the bar. Although none of Mina’s dresses are displayed, there are photos of them. GREEN GODDESS DRESSING File this under “Everything old is new again.” For nearly a decade, green goddess dressing has been enjoying a renaissance, and for good reason: It is delicious. My favorite way to make it is with one of the variations that follow the main recipe. BASIC WARM POTATO SALAD, WITH VARIATIONS This salad, inspired by the warm potato salads—pommes à l’huile—of France, is extraordinary just as it is, especially if you use flavorful dry-farmed potatoes, often available at farmers’ markets. It also makes an excellent building block for more complex salads, as suggested in the variations that follow the main recipe.

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