Blanch your mixed veggies (except potatoes). My mixed veggies today are: sweet corn, red beans, green beans, broccoli, carrots, and potato.
As written in Food.com/about, the magic ratio for making valinaigrette is 3 to 1. And Michael Smith from Chef at Home tv show said the same, plus it has to consists of sweet, sour and lil bit of spice
For this recipe I use extra virgin olive oil. However any veg oil or salad oil are fine though. Try some variations using walnut, hazelnut or maybe avocado oil.
Currently I use grape vinegar but again, it could be subtitute with any vinegar you like. Cider is good for fruity vinaigrette, or my fave: balsamic. For asian-flavor, you can use rice vinegar
Add in the honey. The ratio for this oil:vinegar:honey is 3:1:2. Use any kind of honey you like. At this point, start to mix it. It will make a temporary emulsion.
Start to season the vinaigrette. I like to use sea salt but some people like to use fish sauce and that's OK too :) add in dash of salt only
Add in the kicker: red crush chili flakes. For me, the more the merrier :)
Add in dried parsley .. or any 'drieds' you have :)
I subtitute the lemon juice with this :) tabasco pepper green sauce. Yummy!
Constantly mix your ingredients or you can put it in a dressing shaker.
Pour in your vinaigrette to your prepared plate/bowl. Toss toss ...
Garnish with pecans or any nuts you like. Experiment with your food, and you'll be surprised :) have fun and enjoy!
- extra virgin olive oil
- tabasco green pepper
- sea salt
- red crush chili flakes
- dried parsley
- blanched mixed veggies