Vinaigrette garnished, a collection of flavors and textur

The dressings can be simple, as we have explained so far, or can also be garrisoned. A mixture of oil, vinegar and salt can add a variety of grocery items that will serve to give a touch of joy to the plate, both in flavor and appearance and texture. Here comes into play the culinary tastes of each and of course, your closet or fridge to have. Some ideas to add:

To dress a chicken salad. We added a few pieces of nuts (toasted corn, hazelnuts, etc..) And then some freshly chopped chives. This is going to result in a salad in which we find minor setbacks crisp. We can enhance it with a mustard counterpoint adding a teaspoon of Dijon mustard vinaigrette sauce.
For salads with fish or seafood. It is very rich vinaigrette sauce add a few pieces of fruit, such as pineapple or mango, vinegar addition to using a dry, like Jerez. Thus an interesting counterpoint get dry and sweet.

For salads with smoked and salted. Add chopped strawberries and choose a raspberry vinegar will enhance the flavor of the fish.

Only salad vegetables. When containing only vegetable salads-such as asparagus or tomato-, we can use the classic vinaigrette garnished with chopped peppers, fresh onions and garlic, or garnish with chopped garlic and raisins.