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Overloading the Machine
Shalllot Cider Vinaigrette
From Parade, 2005 March 27.
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons sugar
- Salt and freshly ground black pepper
- 1/4 cup cider vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped shallots
Whisk together the mustard, sugar, salt, pepper and vinegar in a bowl. Slowly drizzle in the oil, whisking, until thickened. Stir in the shallots and adjust seasonings. Keep refrigerated up to 1 week. Serve at room temperature.
Notes: Haven't tried it yet.
Forgive me for noting that conservatives seem to believe that the rich
will work harder if we give them more, and the poor will work harder
if we give them less.
-- E.J. Dionne
This page was last modified on 2011 December 20.