Originally Posted by vilasman
many moons ago, I had dinner several times with a couple, i believe the wife was italian. she would make a dressing, olive oil, vinegar, salt and pepper and i think thats it. But it was soooo good. It was a light olive oil, the dressing had a light pepper taste, but no where near over powering. Anybody have a thought on whether there was a secret ingredient of what the proportions could be?
There is the classic vinaigrette, which, in its basic form are oil, vinegar and seasoning, which is usually mustard or herbs. To make it, combine 3 tablespoons of wine vinegar with 150ml olive oil in a screw top jar. Cover the jar and shake well to combine the ingredients. Other ingredients to experiment with include red or white wine vinegar, lemon juice, olive oil, mustard, garlic and fresh herbs including parsley, basil, chives and thyme.
Then, there’s mine.
Two thirds of a pint of the best extra virgin olive oil you can afford. And, I mean The Best.
One third of a pint cider vinegar
One dessertspoon runny honey
One dessertspoon Dijon mustard
Two finely chopped spring onions (including green part)
One finely chopped clove garlic
A sprig of fresh rosemary
2 bay leaves
Ground black pepper
Mix all the ingredients together in a jug, except the rosemary and bay leaves, pour into the bottle, add bay leaves and rosemary and shake well before using. This dressing not only tastes good but has all the heart protective benefits of olive oil, garlic and onions, and the digestive benefits of cider vinegar, rosemary and bay.
Keep a bottle handy, but not in the fridge as the oil will solidify. Safely add it to almost any type of salad.