The Best Type of Vinegar for Salads
Salads are a quick and easy way to prepare a nutritious and light meal that can be made with fresh ingredients and no cooking. To make salads tasty and delicious it is important to serve them along with a dressing or vinaigrette. Oil and vinegar along some salt and pepper can make up for a simple yet bright salad dressing depending on the type of vinegar that is used. Vinegars add acidity, sweetness and character to otherwise bland salads.
In this OneHowTo article we share several recommendations on the best type of vinegar for salads.
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Balsamic Vinegar
One of the most popular salad vinegars is balsamic vinegar. It is highly distinctive for being thicker and denser in texture as well as darker in color. It is considered the king of all vinegars and one that is only officially produced in Italy.
It’s complex fermentation process that can take up to 12 years gives it a sweet, aromatic and nutty flavor that is best enjoyed in its uncooked form. Many Italian dishes are usually served with a drizzle of balsamic vinegar along with some extra virgin olive oil.
If you are cooking some of your proteins to add to your salad, refrain from adding some balsamic vinegar until after the cooking process is done and the proteins have lightly cooled down. Cooking with this vinegar will affect the final taste.
Apple Cider Vinegar
Over the past few years, apple cider vinegar has become one of the most versatile vinegars appraised for its numerous health benefits to the body. It is said to be helpful for regulating digestion, for battling some mild diseases and to get a quick energy boost.
This vinegar is made from crushing apples before allowing them to ferment with the help of bacteria and yeast. Unpasteurized varieties that remain cloudy and amber color are recommended.
This vinegar is ideal for dressing slaws, making light dressings with egg bases and for sweet vinaigrettes made with added honey. Since it is made from fermented apples, it tends to blend well in salads that have a fruit or a nut component.
White Wine Vinegar
If you find it hard to buy some of the gourmet vinegars or just don’t want vinegar to overpower your salads, white wine vinegar is your best choice. When you only want to add a nice acidic touch to your meals you can go by with this neutral fermented white grape wine vinegar.
Nonetheless, since this vinegar doesn’t tend to convey strong aromas and it doesn't carry strong flavors, it is an excellent choice to pair up with other more pronounced dressing ingredients. For instance, you can add some crushed garlic, red pepper flakes or mustard seeds to your dressing or vinaigrette.
Lemon Juice
Our final recommendation is to use lemon juice as a natural alternative. Lemon is one of the most acidic fruits and thus often brings a high level of acidity to many dishes. Squeezing half a lemon juice on top of your salad along with some high quality oil and some herbs can make up for an equally delicious and satisfying salad dressing.
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