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Versatile Vinaigrette

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

At every restaurant in the Mississippi Delta, you hear one thing as you walk to your table past all the other diners: "I'll have the Ranch," "Do you have Ranch?" or "You know, how about a little Ranch on the side?" Now, don't get me wrong, I love Ranch just as much as the next guy. When all you could get at the Piggly Wiggly was a head of iceberg lettuce, Ranch was a necessity. There is a time and place for Ranch but it's not every single day on every type of salad. We can get beautiful lettuce now so a vinaigrette is a must. There are a couple things in life that everyone should know how to do: change a tire, come in out of the rain, and make a vinaigrette. This one can be used as many ways as good ole Ranch can! Of course, it's the perfect dressing for a heap of greens, but it can also addd a flavorful boost to roasted veggies. Brush it on toasted bread to make a tasty sandwich. Don't stop there: It makes a great marinade for chicken or pork, the perfect dip for blanched asparagus or green beans, and a lovely sauce for poached seafood or fish."

List of Ingredients

â—¦ ¾ cup apple cider vinegar
â—¦ 2 tablespoons honey
â—¦ 1 tablespoon Dijon mustard *
â—¦ 2 cloves garlic, finely chopped
â—¦ 1½ teaspoons kosher salt
â—¦ ¼ teaspoon black pepper
â—¦ ¾ cup olive oil or canola oil


Recipe

Whisk together the vinegar, honey, mustard, garlic, salt, and pepper in a medium bowl. Add the oil in a slow, steady stream, whisking constantly, until smooth.


Makes 3 cups



* Most vinaigrette recipes call for some kind of mustard. It acts like a marriage counselor: It keeps two things together that don't want to stay together.