Basic Vinagrette Ingredients:
1/2 Tbsp finely minced shallot or crushed garlic
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper
Instructions: Mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice. Yield: For about 2/3 cup.
Asian Vinegrette Version
1/4 cup fresh lemon juice or rice wine vinager, 1 Tablespoon sugar, 2 Tablespoons of nam pla or fish sauce or soy sauce, 1 Tablespoon sesame oil and sliced fresh cilantro, Thai basil, chopped chile peppers (optional).
- Asian Slaw Salad: shredded carrots, cabbage, sweet peppers, scallions and (options) green papaya, jicama, cucumbers, cherry tomatoes
- Potato & Pickled Onion Salad: poached potato slices, quick pickled red onion, fresh herbs, pickles/capers and vinegrette.
- Warm Green Lentil Salad: green lentils (le Puy), diced carrots, turnips, leeks, peppers. Heated with vinegrette