House Vinaigrette

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Sometimes I just want a simple, yet tasty vinegar and oil dressing for my salad. This is the classic recipe we were taught at culinary school. You can dress it up or keep it basic. The variations are endless.

House Vinaigrette

1/2 cup red wine vinegar

1 cup best-quality extra-virgin olive oil

1 garlic clove

1 tsp dijon mustard

Salt and pepper to taste

Method:

Peel and crush garlic clove and add to vinegar. Allow to sit for 30 minutes, then remove the garlic and discard. Whisk in the mustard and then slowly whisk in the oil in a thin stream until fully incorporated. Season with salt and pepper.

7 thoughts on “House Vinaigrette

  1. We switch vinegars and use this very vinaigrette for Caesar salad (and just a dash of Worcestershire sauce). The quickest and best dressings are the vinaigrette — so versatile and adaptable! Nice post, Melanie.

      1. Straight up household. Anything else gives too much sweetness. The boldness Wsauce and brown mustard — and garlic! — then dominate. We keep it thick then toss the Romaine with some vegan parmasean and nutritional yeast and croutons. Kids love it.

      2. LOL I leave that task to the recipe bloggers!! You’re right though. It would be perfect for DirtNKids, particularly since we grow Romaine. Will do. 😀

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