This is amazing on a Romaine and Apple Salad—subtly
flavored, not overly sweet, and so light that the olive oil almost disappears.
Chop up some Romaine lettuce (purists may rip the leaves
apart); peel, core, slice and acidulate some apples (I like Fuji) to prevent
browning, add some crispy, crunchy cucumbers, and toss everything in about a third of a
cup of dressing … not too much now!
This recipe makes one cup. You’ll have plenty leftover to
keep in the fridge.
Ingredients
- DIJON MUSTARD, 1 teaspoon
- HONEY, 1 tablespoon
- GARLIC, 1 small clove, minced
- SHALLOT, 1½ teaspoons, minced fine
- TANGERINE JUICE, freshly squeezed, ⅓ cup
- WHITE WINE VINEGAR, 1 tablespoon
- SALT and PEPPER, to taste
- OLIVE OIL, ⅔ cup
Directions
- Briskly combine all the ingredients in a large bowl.
- Slowly add the olive oil, whipping very briskly until everything is emulsified evenly.
And
that’s it!
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