By Annie Copps
A basic vinaigrette is a whipped concoction of vinegar and oil. When done well, the vinaigrette lightly coats fresh garden greens and nudges them towards greatness. While this recipe is very easy, it is important to get it right so that you don't end up with a glunky sauce over your delicate lettuces!
You're going for a balanced seasoning to enhance the flavors. This dressing is best used shortly after mixing, but if it sits a day or two (covered and refrigerated), add a few teaspoons of vinegar to brighten the flavors again.
Yield: about 2 cups
½ cup red wine vinegar
1 teaspoon Dijon mustard, smooth or grainy
1 small shallot, minced
1 ½ cups extra virgin olive oil
Kosher or sea salt and freshly ground black pepper to taste
In a medium mixing bowl, whisk together vinegar, mustard, and shallot.
While vigorously whisking, pour 2 to 3 tablespoons of oil into the mix and whisk until well incorporated. Continue whisking.
In a thin, steady stream whisk in the remaining oil. Season with salt and pepper.
(Courtesy: Yankee Magazine)
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns. Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.
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