I picked the last of my lettuce last weekend. When lettuce comes right from the garden to the table, a simple salad dressing is all you need. The following are my two favorites.
Mustard Vinegarette
1 shallot, minced
2 Tablespoons white wine vinegard
2 Heaping teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil, or more to taste
In glass jar, combine shallot, vinegar, mustard, salt and pepper and shake well. Add olive oil and shake well until smooth and emulsified. Add more oil if dressing is too tart. Will keep in refrigerator for about 3 weeks.
My friend Katy is a great chef. She shared this simple dressing with me and I use it all the time.
Katy’s Dressing
Lemon Juice, fresh squeezed
Olive oil (she uses Stonehouse extra virgin)
Sea salt
Fresh ground pepper
Katy uses a 3 to 1 ratio of olive oil to lemon juice, with plenty of sea salt (she says “more that you think).
Thank you Katy!
