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Vinaigrette Report....


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Vinaigrette Report....

Funwithfood | Jul 18, 2006 04:00 PM

Thank you ALL for your feedback/recipes/advise for making a stand-out vinaigrette!

This is the recipe I created to complement the salad I was making, it was a perfect accompaniment: (photos below)

Balsamic Vinaigrette with Shallots & Fresh Basil

2 1/2 tablespoons minced shallots
1 1/2 teaspoons Kosher salt -- (or 3/4 tsp. reg)
1 teaspoon freshly ground pepper
1/2 cup (SCANT) balsamic vinegar
(Add lemon juice to 1/2 c. mark)
1 - 2 tablespoons fresh-squeezed lemon juice
2 tablespoons minced fresh basil
1 teaspoon dijon mustard
1 1/4 cups extra virgin olive oil

In a jar (with a top) add the shallots, salt, pepper, vinegar, lemon juice, and basil; shake to combine and let sit at room temperature for 30-60 minutes. Add the dijon mustard and olive oil and shake well to combine.

Layered Heirloom Tomato Salad Photos:

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