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+--- Thread: Double Mustard Salad Dressing (/thread-952.html)
- mrdutton - 05-13-2004
Here is a recipe that is very wine friendly. Use this dressing for your salad and then pop open a nice bottle of red wine from the Southern Rhone or other places (Cali or OZ) that use similar combinations of grapes; even goes well with red ZIN.
Equal amounts of Brown Mustard (Deli Mustard) and Dijon Mustard (about two tablespoons of each).
1/3 cup Olive Oil (extra virgin)
1/3 cup Cannola Oil
1/6 cup white vinegar
1/6 cup tarragon vinegar
1/3 cup chicken stock
Herbs of your choosing - frankly I use dried herbs from a packet of Good Seasons Italian. On occasion I'll throw in a little extra parsley and chives and garlic or some thyme and marjoram (either dried or fresh).
In a mixing bowl, add the two mustards. Then slowly whip in the oil until thoroughly blended with the mustard. This should produce a fairly homogonous emulsion.
Add the herbs and mix together.
Slowly whip in the vinegar until it is thoroughly blended with the oil/mustard emulson.
Slowly whip in the chicken stock until it is thoroughly blended with the emulsion.
Use sparingly on any type of mixed-greens you wish. Add roast chicken, seared tuna or even thin slices of rare steak to your greens mix.
Drink a Zinfandel, CDR or CDRV along with your dressed salad.
- Innkeeper - 05-18-2004
Thanks Mike!
- Kcwhippet - 05-18-2004
Now, that looks really nice. I'm going to add this one to my collection.
- mrdutton - 05-20-2004
This tangy delight also held up well with the Chardonnay from OZ that I had last night.