Our garden is giving us a bounty of tender greens. Leaf lettuces in green and red, kale, mustard greens, and curly leaf lettuce. These greens are so delectable, they just about melt in your mouth. On top of that they are so flavorful that to mask that with a heavy dressing would be nothing short of criminal.
Simple Vinaigrette
- 1/2 C extra virgin olive oil
- 1/3 C wine vinegar (I like red)
- 1 t Dijon mustard
- 1/4 t dried basil or a 2-3 leaves if fresh
- 1 T finely chopped onion, shallot or scallion
For a sweeter vinaigrette, you may add 1-2 t maple syrup or raw honey.
- Blend all ingredients well with a stick blender, food processor or blender.
- Stores well in refrigerator for at least a few days.
This recipe shared on Real Food Wednesday.
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