Tuesday, January 18, 2011

all dressed up

dijon vinaigrette
-makes about 1 cup-

gently toss tender young lettuces, such as little gems or red and green oak leaf, with just enough vinaigrette until leaves glisten.

1 garlic clove, peeled
1 teaspoon kosher salt
2 tablespooons finely minced shallot
1 tablespoon dijon mustard
1 tablespoon champagne or white wine vinegar
2 tablespoons freshly squeezed lemon juice
3/4 cup good extra-virgin olive oil
freshly ground black pepper 

with a mortar and pestle, pound garlic to a paste with kosher salt (you can also do this directly on your cutting board with the back of your knife.) in a small bowl, combine garlic, shallot, dijon, vinegar and lemon juice. slowly whisk in olive oil until emulsified. season with freshly ground black pepper. taste and adjust for acid and salt if necessary. 

1 comment:

  1. This is similar to how I make vinaigrette, except I throw in some whole grain mustard for texture. These posts are great, I look forward to the next one!