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Ellen’s Favorite Vinaigrette |
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The quality of the ingredients will directly affect the outcome of anything you cook, but it is especially important to use top-notch olive oil and vinegar to make the best vinaigrette.
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Makes 1/3 cup |
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1 garlic clove, cut in half lengthwise
1/8 teaspoon fine sea salt
¼ cup extra virgin olive oil
2 tablespoon her infused or sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup or honey
1 teaspoon finely chopped fresh parsley,
chervil, chives or basil
Freshly ground black pepper, to taste |
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| To make the dressing in a wooden salad bowl, rub the inside of a wooden salad bowl with the garlic, then the salt. Mince the garlic and add to the bowl. Add the oil, vinegar, mustard, maple syrup, herbs and pepper. Whisk until the dressing is combined and emulsified. |
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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