Salad Dressing

This is our most basic vinaigrette, used to dress many of our salads, and as a starting point to make other dressings, such as the mustard vinaigrette that is spooned over leeks in one of our most popular Mozzarella Bar items, Burrata with Leeks Vinaigrette and Mustard Bread Crumbs (page 72). Because it contains shallots, which can get a bit of an “off” flavor, you don’t want to keep it for more than two or three days.

Cumin seeds contain vitamin E as well as flavonoids, both powerful antioxidants.

To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

Refrigerate the vinaigrette in an airtight container up to 3 days.

The trick to achieving a good emulsification—suspending the oil in water-based ingredients such as vinegar—is to add the oil toward the end and whisk it in a little bit at a time.

Let dressing sit overnight to meld flavors.

Sesame oil is a good source of vitamin E.