While I use this to dress my chicken salad (page 130), I also like it on soft bitter lettuces. Too often, we relegate vinaigrettes to greens, but they’re also good with proteins. This one, in particular, pairs well with salmon, either poached or slow-baked.
Recipe information
Yield
Makes about 2/3 cup
Ingredients
1 tablespoon minced shallot
1/4 teaspoon minced fresh Thai chile
3 tablespoons plus 1 teaspoon fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon kosher salt
3 tablespoons plus 2 teaspoons extra-virgin olive oil
Preparation
In a medium bowl, whisk together the shallot, chile, juices, vinegar, and salt until the salt dissolves. Continue whisking while adding the oil in a slow, steady stream. The dressing can be covered and refrigerated overnight.
Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.
Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.
Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
