My long time understanding of vinaigrettes for dressing salad was that a well-emulsified vinaigrette was far and away superior to simply tossing the salad greens with oil and acid.
However, I recently read a Bon Appetit article in which the author details a particular chef's approach to dressing a salad: instead of employing an emulsified vinaigrette, he first tosses the greens with the acid of choice. Once coated with the acid, the oil and salt are then added, and the entire thing is tossed one more time before being plated.
I am curious about this chef's approach, because it runs totally counter to what I thought an "ideal" vinaigrette was supposed to be like.
Thoughts?
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