You don’t need a traditional vinaigrette on a salad: Try a “deconstructed” dressing. A drizzle of fine olive oil or a squeeze of fresh lime juice with a few snipped chives is eye-openingly good. Many oils have personalities that can be enjoyed on their own, unblended with vinegar. We’ve been using grassy-flavored extra-virgin olive oils from Sicily and Australia made from the picual olive (they’re also great bread-dippers). And of course, brands of fine olive, grapeseed and avocado oils are available infused with flavors like basil, garlic, rosemary and chile for added flavor.
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