October in the kitchen – Basic Vinaigrette

October in the kitchen – Basic Vinaigrette

Salad pickings from the garden

Those beautiful greens from your garden need a dressing that is just as special but simple. I don’t like to overwhelm the flavor of the greens. The following recipe is a favorite; it can be easily modified to go with the ingredients in your salad. See the suggestions at the end.

3 tablespoons of rice wine vinegar (unflavored)

1 tablespoon of red wine vinegar

1/2 of a shallot, chopped fine

1 teaspoon of Dijon mustard

Kosher salt to taste, a good pinch

1/2 cup of extra virgin olive oil

Mix the vinegars, mustard, salt and shallot together in a small jar. Shake well and let sit it for 15 to 20 minutes in the refrigerator, this will soften the shallot. Add the olive oil and shake again to emulsify. The vinaigrette will keep for a week in the refrigerator. My favorite way to use the dressing is to put a few tablespoons in the bottom of your bowl, then add the greens on top. Mix it gently with 2 large spoons or your clean hands making sure to coat all the leaves. Don’t overdress the salad!

  • If you have fruit in the salad (halved grapes, apple, berries), use raspberry vinegar in place of the red wine vinegar. Toss in some candied nuts at the end.
  • If you are having wine with it, use lemon juice in place of the vinegar.

The secret is the mildness of the rice wine vinegar.