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This image has an empty alt attribute; its file name is img_9982.jpgFrankly, most Spaniards drizzle a little really good olive oil and a few drops of vinegar over their greens, and call it a day.  They probably wouldn’t use this.  But, I’m not a Spaniard and these are all flavors they tend to use, so there you have it.  Anyway, it’s good!  It doesn’t get much simpler than this.  As with most of the vinaigrettes I post, I just toss everything in a pint jar, pop on the lid (tightly!!), shake like I’m seeing the “second coming” and that’s it.  Yeah, everything will separate, but just reshake before using.  This can be doubled or tripled and it keeps quite well in the fridge.  Not that you’ll have it around that long.  I use this on “ensalada mixta” or mixed green salad.  I’m particularly fond of adding some fresh raspberries, olives and a few torn bits of fresh mint leaves.  Both pretty and delicious, which is always a winning combo.

If you can’t find sherry vinegar, substitute wine vinegar, either red or white.  But, it’s worth finding sherry vinegar, as it adds a complexity to the dressing, that other vinegars don’t have.  As you know, The Goddess thinks balsamic should be a food group, but in this case, it’s much too intense, so I don’t recommend it, as an option.

And finally, this dressing is absolutely fabuloso to dress a chicken salad…cooked chicken cubes, black olives, artichoke hearts and hard-boiled egg wedges to garnish…that’s it.  Great bread on the side, of course.

Vinaigrette de España

  • Servings: Makes about 1/2 cup
  • Difficulty: Easy
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  • 1/3 cup extra-virgin olive oil (use the best flavor possible)
  • 3 tablespoons sherry vinegar
  • 2 tablespoons frozen orange juice concentrate
  • 1 tablespoon capers
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 2 large pinches kosher salt
  • 1 garlic clove, grated

To prepare the vinaigrette, combine the ingredients is a jar with a tight fitting lid.  Shake like crazy for at least 20 seconds.  Chill for at least 1/2 hour before using.  Pour the vinaigrette over the salad, and toss well; serve immediately.

NOTE:  These are the proportions I use, but alter it to suit your taste.  Please don’t omit the capers.  Sometimes I add 2 tablespoons of mayonnaise for added creaminess.

Vinaigrette de España Recipe©Marcia Lahens 2021.  All rights reserved.