Monday, September 07, 2009

dijon vinaigrette

When our friends R + P came over this weekend, R. really enjoyed the dijon vinaigrette I made for the salad. Speaking of Dijon, did you know that "Dijon" refers to the mustard recipe, not its origin? And even further, did you know that over 90% of mustard seeds used to make Dijon-style mustard in France come from Canada? It's apparently easier for the French to process the Canadian seeds than the native Burgundian mustard seeds.

Regardless of the mustard, this vinaigrette is as simple as it is delicious; nice with peppery veg! It's also nice to marinate onions or shallots in this dressing ahead of time.

Dijon Vinaigrette a la 'Rillo'

1/2 tbsp white wine vinegar
1/2 tbsp fresh lemon juice
1/2 tbsp dijon mustard
1/2 tbsp capers
1/2 tbsp anchovy paste
3 pickled garlic cloves, minced then smashed to a paste with side of knife
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 cup (4 tbsp) extra virgin olive oil

Whisk all ingredients but oil. When thoroughly combined, whisk in oil in steady stream to form emulsion. Dip a salad leaf into the dressing, taste to test. Adjust seasonings: salt, pepper, oil and acid as necessary.

Now go enjoy a big healthy salad for dinner! Maybe throw some fresh tomatoes, cucumbers, pickles, sliced red onion, roasted red peppers, green olives, artichoke hearts, and grilled chicken (or even canned albacore tuna!), maybe a few leaves of basil! Hearty and satisfying.

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