French Vinaigrette Dressing
Wednesday, June 21, 2023
With all of these greens coming in from the garden, along with some very small radishes, it really makes me want to enjoy the simplicity that is a bowl of leafy greens with a delicious vinaigrette. While this dressing is simple, and it’s easy to just add everything in a jar and shake, I encourage you to go through the motions of whisking the dressing the first round to form the emulsion. The added anchovy help create a depth that gets only better over time.
Ingredients
2 anchovy filets
1 shallot, finely chopped
¼ cup white wine vinegar
2 tsp. Dijon mustard
½ cup olive oil
Instructions
1. Using a combination of chopping and pressing the back of your knife, create a paste with the anchovies.
In a medium size bowl, add the anchovies paste along with the other ingredients minus the olive oil.
Whisk the ingredients in the bowl until throughly mixed.
Continue to whisk the ingredients vigorously and slowly pour the olive oil to create an emulsion. Use large whisk strokes to help add air.
Store you dressing in an air-tight jar. If the dressing should separate, simply shake the jar vigorously before using.
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