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Quick and Easy Dinners 2

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A hot vinaigrette in five simple steps

1. Reheat the rendered pancetta fat
The fat will have hardened slightly as it cooled, so it’s a good idea to warm it up before
adding additional ingredients.

2. Finely dice your onions and sauté them in the pancetta fat
By cutting the onion into small cubes, you’ll make sure that it cooks through and that the
strong flavour is well distributed throughout the vinaigrette.

3. Remember to use the handy vinaigrette ratio
For best results, use three parts oil to two parts acid. You can use red wine vinegar,
grapefruit juice or lemon juice as the acid component.

4. Add chopped parsley, taking care not to bruise it

You don’t want to lose any beautiful colour or parsley fragrance to your chopping board.

5. Go for balance
Be sure to taste your dressing before you spoon it over your boats. Make sure it has that
sweet, salty and acidic kick of great vinaigrette.

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