Salad Days: It's All In The Dressing
By: Phyllis Kirigin
Published: Monday, February 14, 2011 - 8:48pm

Ingredients




Basic Vinaigrette Dressing
1 clove garlic
1 medium shallot
1 teaspoon Dijon mustard
1 tablespoon of a good wine vinegar*
2 tablespoons good extra virgin olive oil
2 tablespoons peanut oil**
Salt and freshly ground pepper
*My favorite is Badia a Coltibuono, a light and piquant Italian red wine 
** Peanut oil or canola oil mellows the rich The dressing can be enlivened with herbs to suite your taste, fresh or dried. Remember 1 teaspoon of a dried herb equals 1 of fr





Preparation

1 Finely mince garlic and place in a bowl. 2 Chop shallot to a small dice and add. 3 Stir in mustard and vinegar. 4 Slowly whisk in the two oils until a creamy emulsion is attained. 5 Whisk in salt and pepper to taste. 6 Be careful not to overdress your salad. 7 The dressing should just lightly coat the ingredients. 8 Toss just before serving. 








    .  





Place your ad here Loading...

Preparation

 1  Finely mince garlic and place in a bowl.  2  Chop shallot to a small dice and add.  3  Stir in mustard and vinegar.  4  Slowly whisk in the two oils until a creamy emulsion is attained.  5  Whisk in salt and pepper to taste.  6  Be careful not to overdress your salad.  7  The dressing should just lightly coat the ingredients.  8  Toss just before serving.

About


The variety of ingredients for a fresh mixed salad is endless.  Just select your favorite greens, peppers, toasted nuts, mushrooms, chickpeas, olives, shards of Parmigiano-Reggiano,  seasonal ingredients like blood oranges and tomatoes, as I said, you can go on and on.  That said, let’s focus on what will make or break your salad--the dressing.
Offering as much variety as the salad itself is a velvety vinaigrette dressing that you make yourself.
Photo by Bill Brady