Basic Vinaigarette 3 Ways

 

 

  

 

Classic French Wooden Bowl Method  (for delicate greens)

 

Stab 1 clove of garlic and rub vigorously around the inside of a wooden salad bowl. Either discard the garlic (if you think it will be too strong for the salad) or mash and mince and add to ingredients.

1 tsp Dijon or grainy mustard

1 tsp fresh lemon juice or Liquid Gold Sicilian Lemon White Balsamic (LG Organic Traditional Balsamic, Pinot Noir, or Sherry Vinegar works well also)

3 Tbsp Liquid Gold olive-y and grassy Extra Virgin Olive Oil

Course sea salt and freshly ground pepper to taste 

Put the mustard and lemon juice or vinegar, in the bowl and pour the EVOO in slowly, whisking as you pour.  Salt and pepper to taste. Coat salad greens. Serve

 

Little Jar or Glass Method  (for mixed and sturdy greens)


1 clove garlic peeled mashed and finely chopped

1 heaping tsp grainy mustard

1 Tbsp Liquid Gold Traditional Balsamic, Sherry or Pinot Noir Vinegar

3 Tbsp Liquid Gold olive-y, grassy Extra Virgin Olive Oil

Using a fork (in a glass) or a screw top jar, mix all ingredients.  Pour over greens and toss.


Screw Top Jar or Mini Food Processor Method (for dressing to keep in the fridge as a bottled dressing)


3 cloves garlic peeled mashed and finely chopped

1 Tbsp Dijon or grainy mustard

Scant 1/4 cup Liquid Gold Sherry, Pinot Noir, Champagne or Balsamic Vinegar

1/4 c. Liquid Gold olive-y, grassy Extra Virgin Olive Oil

Place all ingredients except oil, in the jar or food processor and shake vigorously or process. If using jar add oil and shake very well.  If using food processor, add oil slowly through the feeder, while machine is running.  Keep the dressing chilled and use as needed.

Variations:  Add Blue Cheese, Herbs such as Basil, Tarragon, Chives or Thyme before adding oil.