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4 Vinaigrettes for Your Salads
Four distinct salad vinaigrettes: aromatic herb, creamy balsamic, sesame dressing, and the iconic Peruvian 'pollera' vinaigrette. All mayo-free, healthy, and versatile.
Ingredients
Vinaigrette 1: Aromatic Herb
- 60 ml olive oil
- 30 ml red wine vinegar
- 10 g flat-leaf parsley (finely chopped)
- 10 g chives (finely chopped)
- 3 g fresh thyme leaves (finely chopped)
- 2 g fresh rosemary leaves (finely chopped)
- 10 g roasted garlic paste (roasted until soft, squeezed out)
Vinaigrette 2: Creamy Balsamic
- 30 ml olive oil
- 60 ml vegetable oil
- 30 ml balsamic vinegar
- 20 g honey
- 60 g plain natural yogurt (unsweetened)
Vinaigrette 3: Sesame
- 60 g sesame seeds (toasted then hydrated)
- 20 ml sesame oil
- 40 g plain natural yogurt (unsweetened)
- 15 g honey
- 20 ml white vinegar
Vinaigrette 4: Pollera
- 60 ml whole milk
- 2 cloves garlic
- 80 ml vegetable oil
- 60 g cucumber (peeled and chopped)
Steps
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1HERB VINAIGRETTE: Roast a garlic head in foil until soft. Chop parsley, chives, thyme, rosemary. Combine all with olive oil, red wine vinegar, salt, pepper. Shake to emulsify. Unstable emulsion — shake before use.
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2CREAMY BALSAMIC: Combine olive oil, vegetable oil, balsamic vinegar, honey, yogurt, salt, pepper in a tall cup. Blend with hand blender until creamy. Yogurt's casein emulsifies. Keeps 2 weeks.
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3SESAME: Toast sesame seeds, hydrate with water. Blend with yogurt, honey, white vinegar, salt. Drizzle in sesame oil and vegetable oil while blending.
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4POLLERA: Blend milk, garlic, cucumber, vinegar, salt. Slowly drizzle in vegetable oil while blending to emulsify. Use within 4-5 days.
Cultural Context
Vinaigrettes are a cornerstone of Peruvian cooking, especially the 'pollera' dressing served alongside pollo a la brasa. Giacomo highlights Moquegua-region red wine vinegar, showcasing hyper-local ingredients.
Giacomo Bocchio
APRENDE A PREPARAR 4 VINAGRETAS PARA TUS ENSALADAS | GIACOMO BOCCHIO
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