All recipes written by Gordon Ramsay
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Welcome summer, with your fresh and vibrant flavors. This is the right dish to welcome it, theChickpeas Salad that we propose is what you need when you don’t want to sweat in front of the stove. This is why it will win you over from the first bite. In this recipe, we will walk you through preparing a light dish but rich in Mediterranean flavorsperfect to delight your palate and surprise your guests.
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There mustard vinaigrette it is a variant of one of the most classic of condiments: the vinaigrette. The basic principle is the same, that is the emulsion between oil and vinegar, but in addition mustard must be added, with its pungent flavor, perfect for vegetables and salads, but also for meat dishes. Again, my advice is to prepare it at the last moment, as resting oil and vinegar would tend to separate, so in case they would have to be re-emulsified again. As with the classic version, you can also add aromas here at the end of the procedure. Now I leave you with the recipe and we'll read you later.
Put salt, pepper, mustard and vinegar in a small bowl and mix until the salt has completely dissolved.
Then add the oil flush, stirring in the meantime with a hand whisk, continuing to mix until a homogeneous seasoning is obtained.
The mustard vinaigrette is ready: add spices or herbs to taste, or use it immediately as it is.
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There Vinaigrette it is one of the most classic salad dressings. Honestly, I have used it so many times, even in various recipes published here on the blog that I really can't believe I never published the recipe to make it. But, in short, here I am, ready to remedy. Of French origin, the Vinaigrette it is an emulsion based on oil and vinegar, typically used for dressing salads, but perfect as a condiment also for meat or, if you like, for fish. The procedure is very simple and the ingredients are very few: you can try to modulate them as you like, in order to adapt the flavor according to your tastes or you can vary adding, at the end of the procedure, aromatic herbs or spices. Only note: the vinaigrette must be prepared on the spot, because over time the ingredients will tend to separate again (otherwise, keep it in the fridge and emulsify it again before use). However, for those who are beginners, this is my version, which I find tasty and balanced as it is.
Preparation: 10 min
total: 10 minMethod
Put the vinegar in a small bowl and add salt and pepper, then mix to dissolve the salt.
Then pour the oil flush, stirring in the meantime with a hand whisk, continuing to mix until a homogeneous dressing is obtained (oil and vinegar no longer need to be separated, but completely emulsified).
The vinaigrette is ready: add spices or herbs to taste, if you like, and use it immediately.
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