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.
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
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.
I’ve been on a bit of hiatus the past few weeks, from my usual healthy eating and exercise plan. Sometimes my best intentions get sidetracked by this thing called life.
Finding my way back, a fresh, colorful salad is a perfect start, with my good ole’ go-to vinaigrette. I drizzle it on everything: sandwiches, pizza, pasta, even mashed potatoes! You won’t miss the oil–I promise!
2 tablespoons Dijon mustard
1 small clove garlic, finely minced (optional)
1 tablespoon shallot, finely minced (or red onion)
1 tablespoon Balsamic vinegar
3 tablespoons water
1/2 teaspoon dried basil
Fresh ground black pepper
Agave nectar to taste
Method: Whisk ingredients together. Taste for tartness, adding agave nectar as desired.
Recipe adapted from The Happy Herbivore Everyday Cookbook by Lindsay Nixon