This is it: the best vinaigrette I've ever made. I am not exaggerating, and I hate to sound so confident, but it's the truth. I recently drizzled this over a simple salad of mixed greens, cucumbers, tomatoes and artichoke hearts. In the past it has been a great dressing for a twist on the traditional Chicken Milanese. I really don't care how you use it--just make sure you try it, at least once.
Thinly slice shallots and mix them in a bowl with capers. Pour in red wine vinegar and stir in dijon mustard. Slowly incorporate extra-virgin olive oil while stirring with vigor--with vigor, I say! Okay, now season with freshly ground black pepper. You're done! Go on now--stop reading and eat!
Sounds delicious and simple too! What should the ratio of olive oil to vinegar be?
ReplyDeleteThanks! It depends on how you like your vinaigrettes. A classic ratio is 3:1 oil to vinegar. I have a thing for acidic foods, so I tend to use a 1:1 ratio, but that may be too harsh. Start with 2:1 and add more oil or vinegar until you get the flavor you're looking for.
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