Dress with olive oil

Dressing is a culinary term that means spice, gives life, color, flavor, and even without knowing or thinking, a technique that we use every day to cook in our homes. Lettuce leaves and tomato do not tell us anything unless we bring them grace the basis of this technique is, of course, olive oil.

The dressing is the base of the cold kitchen as salads refers to either a vinaigrette dressing type base (salt, vinegar and oil) or complex (vinaigrette lentils, for example). Once work technique assimilated, you find that is a field in which you can evolve, according to criteria and tastes, based on mixtures of other ingredients in order to impart flavor and color.

The technical basis of mix in a bowl with a stick one part vinegar for four measures of oil, adding a pinch of salt. What happens if you vary the amounts? What if you add more ingredients such as mustard, vegetables, meats, cheeses? Here begins the development, customization of the dishes according to particular criteria of taste.

You can also use the dressing to other culinary field is not precisely the salad. For example for the fittings of wonderful fish and succulent meats: Modena vinaigrette sea bass, turbot with tomato vinaigrette, marinated quail with olive oil, etc..

These are the names of dishes that you find in the cards of many restaurants. Plunge, then, in the kitchen with the vinaigrette.