The Vinaigrette Manifesto with Rosemary Gill

NOTE: iphone and ipad users, CLICK HERE to register for the class.

What’s on the Menu:
Smoky Paprika “Ceasar” Dressing (vegan)
Greek Vinaigrettes
Harissa Spiked Tahini Sauce
Pan Sauce Vinaigrette

There's nothing wrong with the classic French vinaigrette, a 3:1 ratio of oil to vinegar seasoned with a bit of salt and pepper. But don't stop there! Dressing is so much more as well. Indeed, it can be just about anything you drizzle on or toss with something else. In the Middle East, it's tahini and lemon juice on chopped tomatoes and cucumber. In Morocco, roasted vegetables are dressed with chermoula, a bold puree of copious parsley, cilantro, olive oil and lemon. In Greece, it's often citrus juice instead of vinegar. Everywhere—even in France—dressing is about flavor more than following exacting ratios. Join Milk Street's Rosemary Gill in this livestream class to learn your vinaigrette style. We'll talk acids, fats and ratios. We'll make cold, hot and deconstructed dressings. We'll whisk until creamy and throw emulsions out the window. And we'll talk about the many right ways to dress a salad. At the end of 75 minutes together, you'll have the confidence to create your own “house dressing”—several—and when to use each.

This class is generously sponsored by Coccinella. Coccinella is a family-owned business inspired by connection, friendship and experiencing other cultural traditions. After years of managing companies in their home country of Turkey, Suayip and Seher Kaplan decided it was time to share their favorite traditions of the Mediterranean with their new community in the United States. Together with their sons, they now import ultra high-quality olive oil and cotton textiles that bring joy to everyday cooking and celebratory events. The olives used in Coccinella’s extra-virgin olive oil are harvested early, hand-picked, and cold-pressed within hours to ensure impeccable flavor. Their specially designed cap limits oxidation with each use to maintain the olive oil’s freshness. Winner of Minnesota’s Best Specialty Store two years running, Coccinella is proud to share their products beyond the Midwest via their online shop. Use code MILK STREET (don’t skip the space between the two words!) to get 20% off your first order.

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 20% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you'll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.