14th
I love fresh, mustardy vinaigrette. It’s good on salads (especially salade niçoise), or as a marinade (especially for chicken or salmon) and once you get the basics down you can make small modifications to do a whole bunch of stuff.
Note that the proportions here are rough. Not everyone likes their dressing the same mix of oily/acidic/garlicky/etc.
Make this 5 or 10 mins before you need it.
Basic:
2 tablespoons lemon juice
splash red wine vinegar
1/2 tablespoon dijon mustard (I use Maille)
1 tablespoon olive oil
1 clove of garlic, smashed but in 1 piece so you can fish it out (do not use garlic powder - it will wreck your dressing)
Few cracks of fresh black pepper
1 generous pinch of salt
Add all ingredients to a very small tupperware or left over jar of artichoke hearts. Shake well. Taste. Adjust seasonings and/or mix of oil/acid.
Optional Ingredients:
Dill
Blueberries / raspberries (add them first and smash well before adding other ingredients)
Green onions (personally I don’t like them in the dressing, but that’s just me)
Modify:
To make it balsamic, replace half the lemon juice with balsamic vinegar.
To make it greek, add oregano and up the lemon juice.
To make it asian, use rice wine vinegar instead of lemon juice, add a splash of soy sauce, replace the dijon mustard with dry mustard and add some grated ginger.
To use as a fish marinade, use grain mustard instead of the creamy stuff.
