| 85 | 86 | 87 | 88 | 89 |
| 1 | 22 | 45 | 67 | 89 |
|
VENI VEDI VINAIGRETTE
2
2
2
1
3
ounces red wine vinegar
teaspoons Dijon mustard
garlic cloves, mashed
/4 teaspoon of kosher salt
/4 cup olive oil
1
) Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with
a tight fitting lid and shake to combine.
) Add olive oil and shake vigorously, until dressing emulsifies and thickens to the
consistency of cream.
2
3
4
) Let dressing sit for 1 hour at room temperature before straining out garlic and serving.
) Dressing can be refrigerated, but should be brought to room temperature and shaken
again before serving.
Yield: 1 cup
VENI VEDI VINAIGRETTE
82
Page
Quick Jump
|