Pretty, isn’t it? It’s a lovely, simple salad of tomatoes, rocket and olives, with some oversized (very) garlicky croutons on the side. The perfect partner to go with the rest of the soup I grouchily posted here the other day.
But it’s not the salad per se that I wanted to write about – it’s the dressing. Only it’s a bit tricky to take interesting pictures of a salad dressing when it’s just kind of brown and liquidy:
For a long time, my go-to dressing was a honey-mustard one (Jamie Oliver’s, I think). Many jars of honey and mustard would disappear during the summer months to make large batches of the good stuff and then the jars would later be recycled to store the dressings. But familiarity breeds contempt, or just tired taste buds, and I’ve been on the look out for something else to replace it for a while now.
Balsamic vinaigrette from Vegetarian Cooking for Everyone by Deborah Madison
2 teaspoons of red wine vinegar
1 shallot, finely diced
5 tablespoons of extra virgin olive oil
Salt and pepper to taste
2. Whisk in the olive oil and taste to make sure the balance is right – adjust as necessary.
I didn’t have any shallots but a bit of red onion worked just fine.
Also, I tend to like my salad dressings to be a little sharper than a lot of people, so I just used four tablespoons of oil. Nothing worse than a salad swimming in an oil slick.