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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.
The notes blatted skyward as they rose over the Canada geese, feathered
rumps mooning the day, webbed appendages frantically pedaling unseen
bicycles in their search for sustenance, driven by cruel Nature's maxim,
'Ya wanna eat, ya gotta work,' and at last I knew Pittsburgh.
-- Winning sentence, 1987 Bulwer-Lytton bad fiction contest.
This page was last modified on 2011 December 20.