At Vinaigrette, Erin Wade’s 68-seat salad bistro in Santa Fe, a good dressing—complete with fresh ingredients—is a must-have accompaniment for her culinary creations. Farmer, chef, and owner of Vinaigrette, Wade ’03 is profiled in Harvard Magazine’s November-December Montage section and shares her secrets for two top-notch salad-dressing recipes below, as well as additional photos (see above) of menu offerings, the restaurant, and life on her 10-acre farm. Whether you are throwing a last-minute dinner party, want to impress your significant other, or crave a gourmet salad for one, Wade’s recipes can help you whip up a perfect dressing.
Champagne Vinaigrette
2 cloves garlic
1 tsp. salt
½ tsp. pepper
¼ cup champagne vinegar
2 tsp. creamy dijon mustard
¾ cup to 1 cup canola-olive oil blend
Combine all ingredients except the oil. Then add oil in a slow and steady stream, whisking to emulsify.
Cumin Lime Vinaigrette
2 cloves garlic
½ tsp. salt
¼ tsp. pepper
1 ½ tsp. of cumin powder
¼ cup lime juice
2 tsp. finely diced shallot
1 tbsp. honey
¾ cup extra virgin olive oil
Make a paste with the garlic and salt and then add remaining ingredients, except EVOO. Slowly stream in olive oil, whisking constantly to emulsify.
