RECIPE – CIDER VINEGAR, OLIVE OIL, DIJON, GARLIC and A PINCH OF SALT
This is the salad dressing my mother made all her life and passed it onto us. Today we still make it, I think that I add a little more garlic …
Some people use wine vinegar, you can also use lemon juice instead of vinegar for a more eastern Mediterranean taste… all good.
1/2 cup extra virgin oilve oil1/4 cup apple cider vinegar1 tsp Dijon mustard1 or 2 ( or more ) garlic cloves – mincedA pinch of salt
Mix them all together. If you put contents in a jar you can shake it vigorously and the mustard will help it emulsify ( blend the oil and vinegar together )
Vinaigrette in a jar from the fridge
This amount is more than you will need for one salad. Keep it in a jar in the fridge and it will be good for days. The olive oil will solidify in the fridge so allow it to warm and liquefy, then give it a good shake before using.