Enough to dress one large salad
Rebecca’s Everyday Vinaigrette
Ingredients:
1 small clove garlic, minced
1/2 teaspoon coarse sea salt (use half that amount or less if your sea salt is finely ground)
1/2 teaspoon shoyu (naturally brewed soy sauce)
scant 1/4 teaspoon honey
1 tablespoon lemon juice
3 tablespoons good quality extra-virgin olive oil
freshly-ground black pepper
Recipe:
1. In a small bowl, or in a salad bowl–whichever you prefer–mash the minced garlic with the sea salt.
2. Add the shoyu, honey and lemon juice and mix.
3. Add the olive oil in a slow stream, stirring as you go.
4. Taste the dressing and correct the seasoning. It may need more sea salt or more lemon juice. When you have it right, the flavors will pop. This dressing can be made just before serving, but it tastes even better if you give the flavors several hours or as long as overnight to meld.
5. Grind fresh pepper over the dressed salad just before serving.
Master Vinaigrette Recipe
Ingredients:
1/4 teaspoon sea salt
1 tablespoon red wine vinegar
3 tablespoons good-quality extra-virgin olive oil
freshly-ground black pepper
Embellishments:
1/4 teaspoon Dijon mustard
lemon juice, white wine vinegar, or sherry vinegar in place of the red wine vinegar
buttermilk in place of a portion of olive oil
a clove of minced garlic
a finely-chopped shallot
fresh herbs like basil, tarragon or chives
Recipe:
1. Combine the first four ingredients in a jar and shake well, or combine the same ingredients in a bowl and whisk together.
2. Add any embellishments and serve. If you are using a shallot or fresh herbs, it may work better to add these just before serving.
Copyright, Ellen Arian, Ellen’s Food & Soul