Valerie Bertinelli’s Favorite Vinaigrette Is So Good

A Delicious Recipe to Elevate Your Salads

Since interviewing Valerie Bertinelli back in July, I’ve been thinking about all of the delicious recipes she talked about in our conversation. From chocolate-covered dates to her favorite Trader Joe’s pantry dinner, I couldn’t wait to start trying out her go-to dishes. I wanted to start off simple, so I tried her vinaigrette recipe that she raved over.

A Simple yet Delicious Recipe

I chose to stick to the recipe as-is. The ingredients listed below are what I used:

• 3 tablespoons white miso paste
• 3 tablespoons fresh ginger, grated
• 2 tablespoons lime juice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons canola oil
• 3 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon toasted sesame seeds

You may need to stock up on some of these ingredients, but they will easily become your new favorite pantry staples. You’ll be able to find a good use for sesame oil and rice vinegar like in our highly-rated Chicken & Broccoli Stir-Fry.

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Emulsifying the Vinaigrette

To make the vinaigrette, I simply added all of the ingredients to a jar with a lid, closed it, and shook it up until emulsified. You can also mix it up in a bowl with a whisk or spoon until smooth, but it may take a little longer and require more elbow grease.

Tasting the Vinaigrette

The result is a vibrant vinaigrette that’s ready to be poured on anything you desire. To taste test, I just added it to a simple green salad so I could really get a grasp of the flavor. The immediate punch was a savory umami, but the taste of the fresh ginger and sesame seeds quickly popped through. That’s when I realized Bertinelli’s go-to vinaigrette was the real deal, and I stored it away to use it on basically everything throughout the week.

Using the Vinaigrette

Since making it, roasted broccoli, spinach side salads, and zucchini skewers have all embraced the deliciousness of this magic dressing in my household. This vinaigrette definitely is full-on savory, so if you need a bit of sweetness to add to your salads, try adding a teaspoon of honey—a little goes a long way! This dressing recipe will not only help me eat more vegetables, but now that I have all of the ingredients on hand, it’s earned a spot in my regular recipe rotation.

Conclusion

Valerie Bertinelli’s Ginger-Miso Vinaigrette is a game-changer. It’s a simple yet delicious recipe that elevates any salad to the next level. With its savory umami flavor and hint of fresh ginger, it’s a dressing that will quickly become your new favorite.

FAQs

Q: Can I adjust the amount of ingredients?
A: Yes, feel free to adjust the amount of ingredients to your taste.

Q: Can I use this vinaigrette on hot dishes?
A: Yes, this vinaigrette is perfect for hot dishes like roasted vegetables or grilled meats.

Q: Can I store this vinaigrette in the fridge?
A: Yes, this vinaigrette can be stored in the fridge for up to 5 days.

Q: Can I make this vinaigrette ahead of time?
A: Yes, this vinaigrette can be made ahead of time and stored in the fridge for up to 5 days.

Q: Can I use this vinaigrette as a marinade?
A: Yes, this vinaigrette can be used as a marinade for meats or vegetables.