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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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At the behest of my daughter, I am submitting this recipe; one of my (her) favorite salad dressings. This is slightly modified from a recipe that I found years ago in Cook's illustrated, and have been tweaking to get just the way I like it. Read more . I call it Vinadressing because it is slightly thicker than a vinaigrette, but not as thick as a normal dressing. The idea: keep the acidic nature of a vinaigrette, but a little more mellow vinegar presence. I hope you enjoy this as much as I do (okay, my daughter does) PS... she does NOT have me tied around her little finger... I just let her think she does ;-) Ingredients:
4 tablespoons red wine vinegar |
3 medium cloves garlic |
2 medium shallots, chopped (about 1/4 cup) – if no shallots, use about 2 tablespoons of a red or yellow onion |
2 tablespoon dijon mustard |
3 tablespoons honey |
1/2 cup olive oil -- i use half light olive oil and half extra-virgin |
salt and freshly ground black pepper |
Directions:
1. In a container for an immersion blender, or the bowl of a food processor put the vinegar, garlic, shallots, mustard, and honey together. A blender works fine; if you don't have any of these, chop the garlic and shallots very finely (mince.)
2. Process until a smooth paste is formed,
3. slowly drizzle the oil in while the machine is running until all of the oil is added. The consistency should be nice and creamy, not too thick. If mixing by hand, drizzle the oil in while stirring with a whisk.
4. The dressing should not separate. In the event that it does separate, simply stir it back together again. The reason it may separate is that the oil didn't get emulsified well enough - this is on the border of being a vinaigrette, so there is a chance that the oil may separate - this does not change the flavor.
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