MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: House Dressing
Categories: Vegetables, Herbs
Yield: 1 1/2 cups
1 lg Shallot, very finely diced
2 tb + 1 ts aged sherry vinegar;
- more as needed
1 tb Warm water
1 c Extra-virgin olive oil
1 1/2 ts Honey
1 1/2 ts Dijon mustard
1 1/2 ts Whole-grain mustard
2 Thyme sprigs; washed, leaves
- picked & fine chopped (1/2
- tsp)
1 cl Garlic; fine grated
1 ts Kosher salt; more as needed
1/2 ts Fresh ground pepper
Place the shallot in a fine-mesh sieve and quickly rinse
with cold water. Allow to drain, then place in a medium
bowl. Add vinegar and warm water, and let the shallot
mixture sit for 2 minutes
Whisk in oil, honey, both mustards, thyme, garlic, salt
and pepper. Taste and adjust the salt and vinegar as
needed.
Cover and refrigerate remaining dressing for up to 1
week.
TIP: To make a crunchy and refreshing green salad, toss
Little Gem lettuce (or your favorite variety of baby
lettuce), thinly shaved fennel, tender dill fronds,
whole cilantro and parsley leaves, 1-inch pieces of
chives and dressing. Season with salt and freshly ground
black pepper. Delicately mound onto a serving platter
and serve immediately.
By: Samin Nosrat
Yield: 1 1/2 cups
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Egg white omelets don't have the best reputation either.
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