Vinaigrette p. 199-200

The basics of vinaigrette are these: oil. vinegar. salt. pepper. You can use different oils, different vinegars, and whatever other mixins you have on hand.

The other night I added whocestershire sauce, parmesean cheese, and honey as well as a smashed garlic clove.

Simple, yet delicious.

The beauty of vinaigrettes is that you can use whatever you have and whatever your tastes prefer. I had thought about added some fresh yogurt, but I when I went to fetch it from the fridge, discovered it wasn’t fresh. Mark Bittman lists more than 20 different things you can add to your vinaigrette to spice it up. I had a hard timed editing the items I wanted to add to our dressing.

The proportions for this vinaigrette make enough for about 6 salads.


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