Friday, February 10, 2012

Green Salad Vinaigrette Dressing

A simple go-to dressing for any occasion:

3 T champagne vinegar or white wine vinegar
1/2 t Dijon mustard
1/2 t minced fresh garlic (I thaw pre-minced cubes from Trader Joe's freezer aisle)
1 egg yolk at room temperature
3/4 t salt
1/4 t fresh ground pepper
1/2 C good olive oil

Whisk vinegar, mustard, garlic, yolk, salt and pepper.  While whisking, slowly add olive oil until the vinaigrette is emulsified.  Serves 6-8.  (Serve salad with crostini brushed with olive oil and topped with goat cheese, toasted for 8-10 minutes in the oven. Optional fine ground pepper on salad and goat cheese crostini.)

From Ina Garten, Barefoot in Paris 
(mahalo to ST and JT for this Christmas gift)

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