Salad Days: It's All In The Dressing

Photo: Phyllis Kirigin

Ingredients

Basic Vinaigrette Dressing

1 clove garlic

1 medium shallot

1 teaspoon Dijon mustard

1 tablespoon of a good wine vinegar*

2 tablespoons good extra virgin olive oil

2 tablespoons peanut oil**

Salt and freshly ground pepper

*My favorite is Badia a Coltibuono, a light and piquant Italian red wine

** Peanut oil or canola oil mellows the rich The dressing can be enlivened with herbs to suite your taste, fresh or dried. Remember 1 teaspoon of a dried herb equals 1 of fr

Preparation

Finely mince garlic and place in a bowl.

Chop shallot to a small dice and add.

Stir in mustard and vinegar.

Slowly whisk in the two oils until a creamy emulsion is attained.

Whisk in salt and pepper to taste.

Be careful not to overdress your salad.

The dressing should just lightly coat the ingredients.

Toss just before serving.

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About

The variety of ingredients for a fresh mixed salad is endless. Just select your favorite greens, peppers, toasted nuts, mushrooms, chickpeas, olives, shards of Parmigiano-Reggiano, seasonal ingredients like blood oranges and tomatoes, as I said, you can go on and on. That said, let’s focus on what will make or break your salad--the dressing.

Offering as much variety as the salad itself is a velvety vinaigrette dressing that you make yourself.

Photo by Bill Brady