"I always make my salad dressing fresh and since I never make more than I need I don't bother to measure but rather use percentages. Here is my basic recipe for a red wine vinaigrette. It is low in oil (fats) but not flavor. The dry mustard helps thicken the dressing instead of adding more oil. Drizzle it lightly on a bed of baby greens, then top your salad with shavings of a high quality parmesan and a scant few capers and you have a perfect after dinner salad. Enjoy!" Dawn
RECIPE
(measurements are in percentages)
1/4th extra virgin olive oil
3/4th red wine vinegar
A very healthy dash of dry mustard
A splash of a good balsamic vinegar
Salt and pepper
Finely minced shallots (optional)
Shake well
Taste and make adjustments to suit your palate.
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