Valerie Bertinelli’s Favorite Vinaigrette Is So Good

A Delicious and Easy Recipe to Elevate Your Salads

Since interviewing Valerie Bertinelli, I’ve been thinking about all the delicious recipes she shared with me. 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 Flavorful Recipe

Bertinelli uses this homemade vinaigrette to dress sliced vegetables for a gorgeous coating. She tells EatingWell, “[It’s] really delicious and it just brings up a lot of the flavors in the veggies.” The dressing in question is her Ginger-Miso Vinaigrette, which is the star of her Ginger-Miso Pasta Salad. Here’s how I made it and why I can’t stop putting it on all of my greens.

The Recipe

I chose to stick to the recipe as-is. Here are the ingredients you’ll need:

• 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

How to Make It

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.

To make the vinaigrette, simply add all of the ingredients to a jar with a lid, close it, and shake 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.

The Result

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 It in Your Cooking

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 easy to make, packed with flavor, and versatile enough to use on a variety of dishes. Give it a try and see why it’s become a staple in my kitchen.

FAQs

Q: What is the best way to store the vinaigrette?
A: Store it in an airtight container in the refrigerator for up to 5 days.

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

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

Q: Can I make this vinaigrette ahead of time?
A: Yes, you can make this vinaigrette ahead of time and store it in the refrigerator for up to 5 days.