This classic vinaigrette enhances your fresh garden greens and beautiful farmer’s market produce without adding the odd flavors you find in most prepared salad dressings. Three basics get you there: Dijon mustard, vinegar, and an extra virgin olive oil. Quality matters, so taste around until you find your favorites. I like Edmond Fallot’s Dijon, B.R. Cohn’s Champagne vinegar, and the olive oil from California Olive Ranch. (Find them in Bozeman at Joe’s Parkway!)
Last month, Linda and I hosted the first in our series of cooking demos at the Bogert Farmer’s Market. Gallatin Valley Botanicals provided the veggies and I whisked up batch after batch of this classic French Vinaigrette. Come by our booth this month for a free sample of Linda’s spring rolls (July 26)!
Amy’s Kitchen Coach Tips:
- honey mustard: increase mustard to 1 teaspoon + 1 teaspoon honey
- lemon: substitute fresh squeezed lemon juice for the vinegar
- shallot: finely mince 1 shallot and combine with vinegar and let sit 10 minutes. Proceed with mustard and olive oil.
- Building a fantastic salad:
- leafy greens + thinly sliced additional veggie (radish, bok choy, kohlrabi, snap peas, celery)
- pea shoots or sprouts
- something rich: avocado, goat cheese, or parmigiano-reggiano
- something nutty: toasted pepitas or pine nuts or pistachios or walnuts
- something bread: sourdough bread or croutons
- 2 tablespoons vinegar
- 1/2 teaspoon Dijon mustard (Edmond Fallot)
- 2 pinches sea salt
- 4 - 6 tablespoons extra virgin olive oil
- freshly ground black pepper
- Whisk vinegar with mustard and salt. Drizzle in olive oil while whisking continuously.