Chef Glady Cooks: French-Asian Fusion Vinaigrette

Slow Films

Slow Films › Slow Films tells stories about good food people. We shoot for compelling content with a cinematic ...


We really like this French-Asian Fusion Vinaigrette recipe from our friend, Chef Glady.

Chef Glady is Gladys Rabiner and we met her when she was Executive Chef at Violette restaurant in Woodstock, New York. (We still lament the closing of her restaurant, but that’s another story)

We love Glady’s technique and brilliance with food, so Slow Films, the video production arm of HandPicked Nation traveled to her home kitchen to shoot a series of videos with her.

This is the first recipe in the series we produced and it’s her take on a French-Asian Fusion Vinaigrette. Stay tuned for her idea about the perfect salad to go with this delicious dressing. You can start looking forward to other goodies from Chef Glady’s kitchen, too. In the coming weeks you’ll see Chef Glady showing how to make an all-purpose pastry dough–from which you’ll be able to make a delicious onion tart and a mouthwatering family strudel.

So, back to the vinaigrette.

What is a vinaigrette anyway?

The Merriam-Webster Dictionary defines it as:

“. . . a sauce made typically of oil, vinegar, and seasonings and used especially on salads, cold meats, or fish—called also vinaigrette dressing.”

This information is from Wikipedia:

Vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils are most common.

In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad.

In the United States, vinaigrettes may include a wide range of novelty additions such as lemons, truffles, raspberries, egg white, sugar, garlic and cherries. Cheese, often blue cheese, may also be added.

In Southeast Asia, rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, and lime juice.

Different vinegars, such as raspberry, create different flavorings, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding a small amount of balsamic vinegar to a simple vinaigrette of olive oil and wine vinegar.

While you’re at it, make enough to keep around for those cooling, impromptu summer salads. There’s nothing better than a fresh, crisp salad with this garlicky vinaigrette dressing and the Marukan sushi vinegar in Chef Glady’s recipe provides just the right kick.

Watch for Chef Glady’s French-Asian Fusion Salad. Coming soon.

What’s your favorite vinaigrette recipe? Feel like sharing it?

Photo credit: Slow Films

For French-Asian Fusion Vinaigrette

1/3 cup Marukan sushi vinegar

4 tablespoons fresh lemon juice

2/3 cup garlic-infused olive oil

2 tablespoons olive oil

big pinch salt and pepper to taste

grated Parmesan cheese for garnish


For the Vinaigrette

Place vinegar, lemon juice, a big pinch of kosher salt

and a few fresh grinds of black pepper in a mixing bowl

and while whisking, add oil slowly.

Taste and adjust seasoning to your personal taste.

Tell us how it turned out: