Its quickly become a family favorite.
Back then, and even up until recently, I thought making vinaigrettes must be incredibly difficult.
Maybe its because the word itself is tricky to spell, and vinaigrette sounds so fancy.
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He has always been a picky eater, especially when it comes to vegetables and salads.
Then, I had him whisk the juice with 1/2 cup of extra-virgin olive oil.
To season the vinaigrette, Ina suggested using one teaspoon of salt and 1/2 teaspoon of black pepper.
Simply Recipes / Kat Lieu
We did just that.
he said, beaming.
My kiddo was right.
Simply Recipes / Kat Lieu
The amount of seasoning felt just right.
How else can we improve this?
Philip tasted the vinaigrette again.
Mom, this is delicious.
Ina recommends adding the vinaigrette to a salad bowl first before adding your greens.
Inas vinaigrettes simplicity allowed each ingredient in our salad to shine.
The olive oil coated everything, making the greens and the tuna silky.
Tomatoes are umami-rich and the MSG I added to the vinaigrette further enhanced the fruits flavors.
(Yes, tomatoes are fruits!)
With my last bite, I found myself craving for more.
I glanced over at Philips bowl, secretly hoping I could snag whatever he hadnt finished.
To my surprise and delight, all that remained were a few cherry tomatoes!
He even kept going back for extra vinaigrette, drizzling it over his salad with gusto.
