Basic Vinaigrette

By by Sur La Table & Renée Behnke, <i>Memorable Recipes</i>
Images
Basic Vinaigrette
Serves
Makes 6 servings
Ingredients
  • ¼ cup peanut oil or top-quality extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • ¼ teaspoon dry mustard
  • Pinch of salt and freshly ground black pepper
Procedure
Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

Whisk together the oil, vinegar, mustard, and salt.

To dress a salad, place greens in a bowl. Add about half of the vinaigrette along with a grinding of pepper. Toss well to mix, adding another tablespoon or two of the dressing to suite your taste. Any leftover vinaigrette will keep, refrigerated, for a week or more.

Basic Vinaigrette

By by Sur La Table & Renée Behnke, <i>Memorable Recipes</i>
Serves
Makes 6 servings
Ingredients
  • ¼ cup peanut oil or top-quality extra-virgin olive oil
  • 1 tablespoon red or white wine vinegar
  • ¼ teaspoon dry mustard
  • Pinch of salt and freshly ground black pepper
Procedure
Though this salad is delicious without the fried oysters, which can be found on page 4, I find I’m always frying up a batch to top the colorful spinach salad embellished with hearts of palm and fresh tomato.

Whisk together the oil, vinegar, mustard, and salt.

To dress a salad, place greens in a bowl. Add about half of the vinaigrette along with a grinding of pepper. Toss well to mix, adding another tablespoon or two of the dressing to suite your taste. Any leftover vinaigrette will keep, refrigerated, for a week or more.