The first day of Spring seems like an appropriate time to share a recipe for my favorite vinaigrette. The days of bounteous fresh veggies will soon be upon us, and you know what that means. Salads! Every day, salads!
I first had this dressing right after Ralph was born. My sister brought some over in a jar the day we came home from the hospital, along with salad fixings and burgers. After having a baby and then having to eat hospital food for a few days, believe me when I say that that meal was one of the best I'd ever eaten. I've been making this vinaigrette non-stop ever since, and there's always a jar of it in the fridge. It goes great with everything-- any kind of greens or veggies you happen to have in the fridge will do. I really love it with just a plain spinach salad, with maybe some walnuts and goat cheese if you want to fancy it up. Arugula is good, too. I think I ate chopped garden tomatoes tossed in it every day for lunch last summer. Ohh, fresh garden tomatoes!
The best part is that it keeps for six whole months in the fridge. I really love that. Make it once, and you'll have weeks and weeks of homemade dressing for your lunch salads. Quick and easy. Bada bing.
(original recipe can be found here, a Martha/Lucinda creation, of course.)
1 tablespoon minced shallot or garlic
1 teaspoon dijon mustard
1 teaspoon brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
In a clean jar, mash together the garlic, mustard, brown sugar, salt, pepper, and Worcestershire sauce. Pour in vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator, for up to six months. Makes one cup.
ps: my camera smells like garlic now.