FOOD NEWS
The Canned Ingredient You Need For Flavorful Salad Dressing
BY TOM MAXWELL
Whisking in a teaspoon of canned pumpkin when making vinaigrette will add earthy sweetness and act as an emulsifier, helping to bind the dressing's vinegar and oil.
Oil and acid, like oil and water, are what food scientists call "immiscible," meaning they won't combine cohesively without vigorous mixing or an emulsifying ingredient.
Mustard or eggs are traditional emulsifying agents, but canned pumpkin puree also works well to keep your dressing together, creating a velvety consistency that won't break.
Pumpkin vinaigrette, which is sweet enough to forgo extra sugar, pairs wonderfully with a colorful niçoise salad, an jalapeño bean salad, or some simple mixed greens.