Here’s a quick vinaigrette to top any basic salad. I used it over a Mesclun green salad that we had with Thanksgiving dinner. It might even be good drizzled over some steamed string beans. There may or may not even be an embarrassing story at the end of the vinaigrette recipe.
3/4 tsp minced garlic (1 clove)
1 tbsp Dijon mustard
1tbsp + 1/2 tsp lemon juice (use 1 Meyer lemon–yum!)
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Dash of salt
Dash of pepper
1. Peel 1 medium sized clove of garlic,
and then mince the garlic. Tip I learned this week– don’t drag the blade of your knife across the cutting board; use the backside, so that the blade doesn’t become dull.
2. Mix together the minced garlic, lemon juice,
Whisk to combine.
3. Measure out your vinegar,
and then slowly add it to the garlic mixture, whisking to combine.
4. Pour in a well-sealed container, and sprinkle in a dash of salt and a couple grinds of pepper. Shake the vinaigrette until all ingredients are thoroughly mixed.
5. Pour vinaigrette into a serving container– I love my cruet– and refrigerate immediately. Shake again before serving; make sure you keep your finger over the top.
When I was nineteen, I may or may not have shaken up some balsamic vinaigrette that was in a poorly sealed container, spraying vinaigrette all over myself and the deli kitchen I used to work in, and (2) then proceeding to slip in the vinaigrette, landing flat on my back–while wearing head-to-toe white–in the vinaigrette in front of a whole deli full of customers because we had an open kitchen.
When I say well-sealed, I mean it!
Make sure your vinaigrette is room temperature before you serve it, otherwise it may be a little on the gloppy side.
Yield: About 1/2 cup