This dressing goes well on a leafy green salad accompanying something that could use a little brightening up, like a fattier cut of meat, or a main dish with a creamy sauce. The flavour is quite strong, so it won’t pair well with just anything. Oddly enough, I found it went perfectly with meatloaf.
- 2 tbsp olive oil
- 4 tbsp balsamic vinegar
- 1 clove of garlic, pressed
- ½ tsp herbes de Provençe
- ½ tsp dijon mustard
- ½ tsp salt
- fresh ground black pepper
Mix all in a small jar. It tends to separate, despite the emulsifying properties of the mustard, so either shake or stir immediately before using. Or, you could try mixing the oil with the salad first, and then putting everything but the vinegar in next, so that the oil coats the leaves and the herbs and what not stick to them, followed by the vinegar. Apparently this is a traditional Italian thing. Or at least it is mentioned as such by a character in Robert Hellenga’s The Fall of a Sparrow. I’ll try it some time when I want to dress a whole bowl of salad at once.
Recipes by Barb 