Salad Made Special…and Easy
If you’re still buying bottled vinaigrette, make a resolution for 2009 to start making your own dressing. One of the easiest ways to make it taste special is to use a flavored oil – walnut, pistachio, and hazelnut are all good choices. Making vinaigrette couldn’t be simpler: add one part vinegar to either 2 or 3 parts oil (I like mine with more vinegar snap but some people prefer it toned down), throw in a dollop (teaspoon) of Dijon mustard, some salt and pepper and shake well in a covered container. A simple vinaigrette like this with no other ingredients will last for 6 months or longer in your refrigerator.