Part 8/9:
- Method: Whisk together the sauce, a teaspoon of Dijon, vinegar, salt, and pepper. Slowly drizzle in the infused olive oil while whisking to create a smooth emulsion. This dressing adds acidity and balances the richness of the vegetables.
Final Plating and Presentation
While authenticity doesn't require meticulous plating, presentation adds appeal:
Artistic Touch: Carefully spoon the vinaigrette over the warm ratatouille.
Garnishing: Add a drizzle of olive oil, chopped parsley, and chopped chives on top.
Visuals: Place a sprig of fresh herbs and perhaps a small vegetable sculpture for flair.