Rose's Vinaigrette
Source of Recipe
From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn
Recipe Introduction
"All the green salads we had while growing up were dressed with my mom's vinaigrette. My dad thought it was the best dressing there ever was. Make it directly in a jar with a tight-fitting lid and store it in the refrigerator for up to 6 months. This dressing is also key to success of Rose's beloved White Bean Salad."
List of Ingredients
â—¦ 1 tablespoon minced shallot or garlic
â—¦ 1 teaspoon Dijon mustard
â—¦ 1 teaspoon light brown sugar
â—¦ ¾ teaspoon coarse salt
â—¦ ¼ teaspoon freshly ground black pepper
â—¦ ¼ teaspoon Worcestershire sauce
â—¦ 2 ½ tablespoons red wine vinegar
â—¦ 2 tablespoons fresh lemon juice
â—¦ ¾ cup extra-virgin olive oil
Recipe
In the bottom of a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste.
Use immediately or store in the refrigerator.
Makes 1 cup
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