Two back-pocket vinaigrettes: Lime with ginger & shallot and Spicy Anchovy

“Consider using either of these zingy dressings as a dip for chunks of seasonal vegetables. The chilled veggies will tame the heat of the Spicy Anchovy dressing. “ — Viola Buitoni, food educator & author of Italy by Ingredient

 

Viola Buitoni is a Rome-born California-based Italian food expert. She hosts cooking classes in San Francisco at 18 Reasons, The Civic Kitchen, and online at 177 Milk Street. And, she is the author of the much lauded, Italy by Ingredient.

It is truly an honor to share the recipes Viola has developed with our particular olios in mind. They are the kind of foundational recipes that become part of your repertoire, that you come back to again and again, until you’ve made them so often, you no longer need to reference the page, because the recipe lives in your fingertips.

LIME VINAIGRETTE WITH GINGER & SHALLOT

Ingredients

For ½ pint 

  • 1 tablespoon grated ginger

  • ½ tablespoon grated shallot

  • 1 teaspoon grated lime zest

  • 1 tablespoon lime juice 

  • 1 tablespoon red wine vinegar

  • 2 teaspoons salt

  • ½ teaspoon black pepper

  • 6 tablespoons Il Lime 

Steps

Combine all the ingredients except the oil in an 8 ounce Mason jar. Stir well to dissolve the salt and distribute everything evenly.

Add the olive oil, seal the jar and shake it several times to emulsify the dressing.

SPICY ANCHOVY VINAIGRETTE

Ingredients

For ½ pint vinaigrette

  • 3 anchovies

  • 1 tablespoon lemon juice

  • 1 tablespoon red wine vinegar

  • Salt to taste

  • 3 tablespoons Ci Ci olive oil

  • 3 tablespoons extra virgin olive oil

Steps

Muddle the anchovies with the lemon juice and vinegar in a ½ pint mason jar. Add the Cì CÌ and the olive oil, seal the jar, and shake until everything is emulsified.

Taste and adjust salt if needed.

Springtime Crudités with Dipping Vinaigrettes.