Pickle Dried Herbs for the Best Vinaigrette

Without the dressing, a salad is just a bowl of chopped vegetables, and much less fun to eat. And whether you prefer something decadent, like blue ranch , or something utilitarian, like this cheap vinaigrette , the best dressings are created with intent and forethought.

Nancy Silverton’s Sliced ​​Salad Vinaigrette contains these ingredients and more. Every ingredient, from the garlic to the last squeeze of lemon, is counted and revered, even—or perhaps especially—dried oregano.

Instead of leaving the dehydrated herb for last, Silverton pairs it with lemon juice, red wine vinegar, two types of garlic (gently crushed and grated aggressively), and salt and pepper. The oregano is then marinated in a mixture that softens and hydrates the herb, allowing everyone to get to know each other better. According to Food52 , this little maneuver helps the oregano “travel further”, resulting in a more flavorful salad dressing.

Even if you don’t make Silverton’s vinaigrette (although you should at least once), you can take this approach. Instead of pouring everything into a bowl or jar and whisking or shaking, first add the sour (water) component along with any dried herbs, seasonings, and onions, and then let everything stand for five minutes. The vinegar will soften the ingredients and draw out the water-soluble flavor compounds from them. After five minutes have passed, add the oil and whisk or (ideally) shake to emulsify.

Herbs aside, it’s especially effective with dried chili flakes if you want to spice up the dressing, but be sure to only add a pinch or two at a time. If you think chili flakes are effective when dry, be prepared to be amazed by their flavor once moistened.