TIP OF THE DAY How To Emulsify Salad Dressing & Champagne ...

Add 1/4 cup of canned truffle peelings, then drizzle in 3 cups of “truffled” oil (1 cup of truffle oil blended with 2 cups of olive or canola oil). Blend cherries until smooth (use only as much juice as you need to facilitate puréeing the cherries) with 1/2 cup of red wine vinegar, then drizzle in 1-1/2 cups of olive oil. Start by combining 1/4 cup of champagne vinegar and 1/8 cup of champagne into a blender on medium speed. Honey Lime Vinaigrette : Add 1/4 cup lime juice and 1/8 cup honey to a blender and mix. Cherry Vinaigrette : Bring 1 cup of dried cherries to a boil in 1 cup of pomegranate juice. Truffle Vinaigrette : Reduce half a bottle of champagne to high viscosity (about 1/2 to 1/4 of original volume). Here’s an example, using champagne vinegar and champagne (or other sparkling wine) to make a glamorous champagne vinaigrette:. The more oil you incorporate into your vinaigrette, the more stable it will become, and the more quickly you can incorporate the rest of the oil. Blend with an equal amount of champagne or white wine vinegar (altogether you should have about 2 cups of liquid in the blender). Chef Johnny Gnall shares a professional tip for making the best salad dressings: Emulsify them. Two of them—Champagne Vinaigrette and Truffle Vinaigrette—are just right for a romantic Valentine’s Day dinner. The biggest factor in getting a dressing or vinaigrette to emulsify (and stay that way) is some patience early in the process. The traditional vinaigrette ratio is 3 parts oil to 1 part vinegar. Slowly drizzle the oil into the vinegar as it spins, creating as thin and consistent a stream as possible (use a measuring cup with a lip ). Start with a couple of tablespoons at a time. When everything is mixed, season with salt and pepper (while still spinning in the blender). so for best results, you should wait until close to serving time to emulsify the dressing. Slowly drizzle in 3/4 cup of olive oil. But the important thing to keep in mind is that you are the only one who knows exactly how acidic and how viscous you want your dressing to be. More oil will mute flavors but add body and mouthfeel. “A velvety, fully emulsified dressing can really make a big difference when it comes to presenting a salad,” says Chef Johnny. Simply grab the blender. For more salad flourish, try these gourmet vinaigrette recipes from Chef Johnny. Here’s the easy process from Chef Johnny, including four salad dressing recipes.


Recipe: Winter Coleslaw with Caramelized Brussels Sprouts and Farm Cabbages

1 large Savoy cabbage (or Napa), cored and sliced thinly. 2 tablespoons ginger, peeled and minced. ½ red cabbage, cored and sliced thinly. ¼ small red onion, peeled, halved and sliced thinly. 2 pounds of Brussels sprouts, trimmed and sliced to about a ¼-inch thickness. 2 teaspoon kosher salt. 2 cups vegetable oil (canola, grapeseed or olive). 2 tablespoon parsley, chopped. 1 medium-sized carrot, peeled and julienned by knife or mandoline or grated.

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