What makes a good salad great? Some would argue that it’s in the composition of flavors; others would say that it’s all about fresh produce.
These are all true, but for this Meatless Monday I want to focus on dressing, or more specifically: my favorite salad dressing. You can’t avoid eating salad. It accompanies more meals than just about any other side dish, and that goes for vegetarian and non-vegetarian meals alike, so you should enjoy it.
Heartburn, Nora Ephron’s novel contains a handful of wonderful recipes. Though hard to notice at first, if you read carefully you will find some culinary gems, like her recipe for vinaigrette. This dressing is delicious and has the ability to liven up plain greens or to make a good salad great.
Her recipe is as follows: “I came home and started dinner. I made a bouillabaisse, and creme brulee, and in between there was a salad. I taught Mark to make the vinaigrette. Mix 2 tablespoons Grey Poupon mustard with 2 tablespoons good red wine vinegar. Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is thick and creamy; this makes a very strong vinaigrette that’s perfect for salad greens like arugula and watercress and endive.”