In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Splash it on! Tap your inner jazz musician and improvise when stirring up a vinaigrette

By Judy Hevrdejs

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http://www.JewishWorldReview.com | (MCT) It takes longer to spell vinaigrette than it does to make it. Vinegar. Oil. Salt. Pepper. Mix it up. Splash it on the season's first greens.

Master this classic French dressing, and you'll understand why chefs call it one of the great sauces. Start with a simple recipe or the classic proportions: 1 part vinegar to 3 or 4 parts oil.

Taste. Consider the elements of your salad. Adjust.

Now improvise.

Embellish it with herbs, spices, mustard or honey. Drizzle it on blanched asparagus, sliced tomatoes, grilled vegetables, fish or meat.

"You should be looking at ingredients the way a musician looks at the keyboard," said chef and cookbook author Norman Van Aken of Norman's in Orlando, Fla. "It's fine to substitute an ingredient if you know why — if you're furthering the story. Or will you be muddying it?"

Jacques Pepin, the legendary TV chef and author of 20-plus cookbooks, might add chopped tomatoes, onions, capers or avocados. "The variety is almost infinite," he said.

Pepin's easiest recipe? Start with an almost-empty jar of Dijon mustard, he said, then "put in salt, pepper, a tablespoon of good red wine vinegar, then some oil, and shake."

Simple? Versatile? You bet. And it can also cost less than bottled varieties. One cup of vinaigrette made at home with red wine vinegar and olive oil costs about $2.20. Two national brands we checked recently cost $2.90 or more per cup.

The key to success: balancing the acid (vinegar or lemon juice, for example) and oil (olive, corn, etc.) to complement a salad's ingredients.

Strong-flavored lettuces, pickled vegetables, delicate greens or subtle fruit—they each require a different balance of vinegar to oil.


Add interest with vinegars: mild rice or sweet balsamic, tangy red wine or apple cider.

Oils range from mild vegetable to olive; go easy with intensely flavored seed (sesame) or nut (walnut, hazelnut) oils.

Match the dressing to the flavor and texture of greens — a delicate taste with tender greens (Boston, bibb, etc.), more intense tastes with strongly flavored greens (romaine, arugula, radicchio, etc.).

If a salad has strong acid elements (i.e., pickled vegetables), "I may just use olive oil and lemon juice because I don't want more acid," chef Norman Van Aken said.

When a salad is served after an entree such as roast chicken or beef, add a bit of the pan juices to the vinaigrette.

Use a fork, a whisk, a blender — or a clean screw-top jar.

Lettuce leaves should be dry so dressing clings to them.



Prep: 5 minutes
Makes: About 1/2 cup

Adapted from the 12th edition of "The Fannie Farmer Cookbook" (first published in 1896).

  • 2 tablespoons red or white wine vinegar

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 1/2 cup olive or vegetable oil

Mix vinegar, salt and pepper in a small bowl; let stand a few minutes. Slowly stir or whisk in oil. Taste for acid and salt; add more if needed. Stir to blend before using, or store in a jar with a tight lid in refrigerator; shake well before using.


Mustard French dressing: Add 1 to 11/2 tablespoons Dijon mustard to the vinegar. Blend. Proceed with recipe.

French dressing with fresh herbs: Add 2 teaspoons fresh chopped herbs, such as basil, chervil or tarragon.

Chiffonade dressing: Add 1 tablespoon minced parsley, 2 tablespoons minced sweet red pepper, 1 tablespoon minced onion, and 2 hard-cooked eggs, finely chopped.

Nutrition information: Per tablespoon: 120 calories, 100 percent of calories from fat, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 0 g carbohydrates, 0 g protein, 146 mg sodium, 0 g fiber


Prep: 5 minutes
Makes: 1 3/4 cups

One of cookbook author and chef Norman Van Aken's variations on the vinaigrette adds pineapple juice and sesame oil

  • 3/4 cups each: canola oil, pineapple juice

  • 1/4 cup dark roasted sesame oil

  • 1 1/2 tablespoons Champagne vinegar or white wine vinegar

  • 1 tablespoon each: honey, soy sauce

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Whisk all ingredients together vigorously in a bowl, blender or food processor. Stir to blend before using, or store in a jar with a tight lid in refrigerator; shake well before using.

Nutrition information

Per tablespoon: 76 calories, 92 percent of calories from fat, 8 g fat,

1 g saturated fat, 0 mg cholesterol, 2 g carbohydrates, 1 g protein, 64 mg sodium, 0 g fiber

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