Wednesday, March 28, 2007
The sun is out. Yay! Weather totally affects my eating habits and apparently my posting schedule. When the weather is gloomy I post about soups or quilting. When it's sunny, or when I hope it stays sunny, I post bright colors.
So much tomato goodness. I've eaten almost all of the 10 pounds of tomatoes I bought recently. I've eaten many of them plain. I've made sinh to ca chua (Vietnamese tomato shake), bruschetta, and added them to borscht. And I've also enjoyed many of them in my salads.
I love balsamic vinegar and often drizzle it plain on salads. But sometimes I kick it up just a notch in this basic vinaigrette. A vinaigrette is an emulsion of several liquids. In salads, that often means oil and vinegar. I really don't do any measurements here so these are all estimates. I just start adding in what I like into a glass jar, close the top, start shaking. Drizzle over salad.
Any salad of your choosing. I have spinach and mixed greens with sliced radishes and tomatoes.
1/2 cup balsamic vinegar
1/4 cup rice wine vinegar
1/2 cup olive oil
2 tsp Worchestershire sauce
2 tsp dijon mustard
2 tsp capers, minced
2 cloves garlic, minced
1 small lemon, juiced
Add all ingredients to a glass jar and shake throughly. Drizzle over salad.
I served mine with pan-fried salmon with lemon pepper seasoning.
The dressing should keep for several weeks in the refrigerator. Although, I admit, mine usually gets all eaten before then.
I've got a really pretty and yummy salad recipe coming up that uses this dressing.