Powdered Vinegar

Through a small miracle of science, you can add vinegar flavor to dry foods like popcorn and kale chips, in addition to all the pickles and salads. A few summers ago, trying desperately to make some green beans less watery and waxy and boring, I tried to make a knockoff version of something I had …

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“As well as a good vinegar, I add a slurp of pickle juice [gherkin/dill/anything] to a vinaigrette,” recommends Jill Dupleix. ”Anything that needs a lift – add pickle juice.”

Leftovers into vinaigrets

I seem to always have bits of jams and jelly in my fridge. I use them in my salad dressing. Just melt them in the microwave and add to any vinaigrette. The sweetness compliments the acid. The pectin adds just a bit of emulsifier. And the interesting flavors are endless

Preparing salad vegetables

Use a coarse Microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.Paul Kahan – Avec, Big Star, Blackbird and The Publican, Chicago

Salad seasoning

When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.Paul Liebrandt – Corton, New York City


I always add a pinch of sugar when using tinned tomatoes as it takes away the acidic taste but be careful not to make them too sweet. Sugar also works in vinaigrettes, although again be careful to add just a pinch, it’s like salt in some respects, so can be treated as a seasoning. Angela …

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