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Overloading the Machine
Shalllot Cider Vinaigrette
From Parade, 2005 March 27.
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons sugar
- Salt and freshly ground black pepper
- 1/4 cup cider vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped shallots
Whisk together the mustard, sugar, salt, pepper and vinegar in a bowl. Slowly drizzle in the oil, whisking, until thickened. Stir in the shallots and adjust seasonings. Keep refrigerated up to 1 week. Serve at room temperature.
Notes: Haven't tried it yet.
If you want to be dignified, there's no reason to be a poet. I mean it's the
most undignified thing in the world, other than the person who hands out towels
in the Turkish bath.
-- Jack Spicer
This page was last modified on 2011 December 20.