BVR: Vinaigrette for the Week

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* Exported from MasterCook Mac *

 

Vinaigrette for the Week

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon balsamic vinegar

5 tablespoons sherry vinegar (or red wine vinegar)

salt (preferably sea salt) -- to taste

1 tablespoon Dijon mustard

1/3 cup extra virgin olive oil

1/3 cup canola oil (or omit and use 2/3 cup olive

2 cloves garlic (cut into slices lengthwise)

-- When Serving --

1/3 cup plain nonfat yogurt (or 1/3 cup olive oil

 

1

Whisk together the vinegars, salt, and mustard. Whisk in 1/3 cup olive

oil and 1/3 cup canola oil (or 2/3 cup olive oil). If you are going to

keep the dressing in a container without a squirt top, run a toothpick

through the slices of garlic, keeping them separated on the toothpick so

that the surfaces are exposed to the dressing. Add the garlic. Transfer

to a container, preferably one with a squirt top. Refrigerate until you

are ready to serve.

2

If you are serving all the dressing at once, whisk in the yogurt or the

additional oil. If you are using only part of the dressing, as I do,

shake the dressing well and measure out 3 tablespoons. Add 1 tablespoon

olive oil or yogurt and whisk together well. If the yogurt makes the

dressing too thick, thin with a little water. The proportions, then, for

additional yogurt or olive oil are 1 part yogurt or olive oil to 3 parts

dressing.

 

Advance preparation: The dressing keeps for a week in the refrigerator.

 

Makes 1 cup.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 650 Calories; 73g Fat (98%

calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 193mg

Sodium

 

NOTES : This recipe makes a week's supply for me and my husband, but we

are only two, so it might not stretch as far for you if your family is

bigger. The reason many vinaigrettes should not be made too far in

advance is that the lemon juice, if called for, becomes quite acidic,

and the garlic becomes very strong. I do away with the lemon juice here,

using just vinegar, but I temper the wine vinegar with a bit of

balsamic. The garlic is sliced, so that it flavors the dressing but

doesn't go into the salad. To prevent the garlic from going into the

salad, spear the slices onto a toothpick, or use a squirt bottle. I also

make this more acidic than a vinaigrette should be. That way, if you

want to use yogurt instead of oil for some of the fat, you can add it

just before tossing the salad; or you can add additional oil.

 

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