November 09, 2006

Our Usual Vinaigrette

1/4 cup of olive oil
1/4 cup balsamic vinegar
1 tablespoon on Dijon mustard
1 small shallot, minced
a pinch of salt
Freshly ground pepper to taste

Whisk all ingredients together vigorously; it should make a nice dark brown emulsion. Add more oil, vinegar, or mustard to taste.
My thoughts:
We make this salad dressing at least once a week, some times more. It also plays a key role in our "need to feed a crowd" or lazy dinner nights: we make a big salad and slice steak or chicken to serve over it. You can also easily double or even triple the recipe and refrigerate the rest.

Spring this recipe!