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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Traditional French Dressing - This recipe was handed down to me from my mother born in Brittany, France to which I've added a slight variation. Lends itself to dressing freshly cooked asparagus, artichokes, etc. Ingredients:
2 cloves garlic, minced |
2 tablespoons dijon mustard |
1/2 teaspoon celery salt |
1 dash sea salt |
1 dash freshly ground pepper |
2 tablespoons balsamic vinegar |
1 tablespoon wine vinegar (or boutique vinegar) |
1/2 cup extra virgin olive oil |
Directions:
1. Place minced garlic, mustard, celery salt, s&P, vinegars of choice in bowl.
2. Very slowly whisk in olive oil until emulsified (thick and creamy).
3. Place in glass container.
4. Can be refrigerated for 2 weeks and brought to room temperature prior to dressing salad.
5. Note: Dressing can be used as a base to which any blue cheese can be added.
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