A vinaigrette dressing or as the French call it a French dressing as well as the Caesar dressing ;

This dressing is best made just before serving. The classic measure is 3 to 4 parts oil to 1 part lemon juice, lime juice or vinegar.
Have a mason jar cleaned and ready to make this in.
Place in the bottom of the jar;
½ teaspoon of salt
1/8 teaspoon of fresh ground pepper
¼ cup of lemon juice, vinegar or lime juice (acid)
¼ to ½ teaspoon of Dijon or prepared mustard
Put the lid on the jar and screw it down tight so you can shake this mixture and blend it well. Remove the lid and slowly add;
¾ cup of olive, safflower or grape seed oil or any other mild tasting oil
Put the lid back on and refrigerate until ready to use. Shake well just before adding to your salad.
Beside is the basic receipt so now you can add the herbs you like such as basil, oregano, thyme, red pepper flakes celery seeds. Onion, garlic, pimento and anything else you might find that will add to the flavour.
If you want creamed vinaigrette, take a stainless steel bowl and place all of the dry ingredients in the bowl along with the mustard. Place 1 large egg yolk in with it and whisk it all together. Start adding the oil and acid slowly while whisking until all of the liquid is gone. You have made a version of Mayonnaise. If this is too thick then thin it out with a few drops of water. If it’s to thin add more oil.

Use the non creamed vinaigrette to marinate hard and soft vegetables by placing all you wish to marinate in a jar and completely cover them with the vinaigrette you have made. Refrigerate for 24 hours and use them as garnish or just eat them by themselves.
For a Caesar dressing is a more complicated way of the same thing. Place in the microwave for 10 seconds one lemon to release the juice. Half it and have it ready.
In a large wooden bowl place 2 toes of crushed garlic and crush them with the back end of a large spoon. Place 4 strips of anchovy in the bowl and crush this as well. Add ½ tablespoon of crushed black pepper and ¼ teaspoon of Dijon mustard. Add 3 tablespoons of tarragon pickled capers along with 1/4 cup of red wine vinegar and one large egg yolk. Have your whisk ready because now you are going to begin adding the oil whisking as you add. Add the lemon juice when the dressing begins to thicken a few drops at a time until all of the oil is added. Now you will add the romaine lettuce one head cleaned will serve 4 persons, ½ cup of seasoned crotons and as much parmesan cheese as you think is right. Serve with garlic bread and good Italian red wine.

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