Dress Up Your Raw Food with Vinaigrettes
Posted on February 26 2013 | (4) Comments
Category:Easy Raw Meals
Do you like dressing up in something new? Well so does your salad!
In this video, I demonstrate how to create classic raw food vinaigrette dressing and one with a Garden of Eden twist.
Even people who don’t immediately warm up to the idea of uncooked food will happily eat salads, which are, after all, raw food. The collection of raw salad dressing recipes that I developed for my newly revised Raw Food Made Easy for 1 or 2 People has helped me “convert” many friends who were skeptical about raw cuisine.
Three Essentials for a Raw Food Vinaigrette
I’m especially fond of vinaigrettes because, as you’ll see in the demo, they’re easy to make and all you need are
Classic Vinaigrette is one my standby dressings, because it highlights the delicate flavors of greens without overpowering them. I also like my Apple Vinaigrette, made with raw apple juice, for the same reason. I like to play around with different vinegars to change up the flavors of my vinaigrettes. Three of my favorites are:
- Cider vinegar (easier to digest than red wine vinegar)
- Coconut vinegar (mild, similar to a white wine vinegar)
- Balsamic vinegar (adds sweetness without sugar)
In the video, I’ll show you how to add salt, pepper, herbs, garlic, and onion to create a balanced flavor. I’ll also share a secret about how mustard and water can be used to change the consistency of your vinaigrette.
You can use vinaigrettes to soften heartier salad ingredients such as Belgian endive and radicchio. The trick is to gently “massage” the greens with the dressing for a few minutes to make them more supple.
Have you tried Raw Coconut Vinegar? If so, I’d love to hear your thoughts about it in the comments section below.
If you enjoy this video you might really love my DVD, Raw In A Rush, packed with recipes for easy dressings, quick soups and super breakfasts!
Related Recipes: Classic Vinaigrette