| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jewish | Dressing | 8 | Servings |
INGREDIENTS
| 1 | c | Green; fruity olive oil |
| 1/2 | c | Balsamic vinegar |
| 1/2 | c | Red wine vinegar |
| 1 | Shallot; peeled and minced finely |
INSTRUCTIONS
From: rbparker@henning.cfa.org (Ron Parker) Date: Thu, 11 Jul 1996 14:09:06 -0600 Put together in a jar and shake well, Store in refrigerator. Shake vigorously to mix oil and vinegar before using some on a salad. I prefer to add salt to the salad itself at the last minute rather than include it in the dressing. Somehow that tastes batter to me. This will keep for at least a month, gradually changing character so that each salad is a little different than the last. If it gets a little heavy on the vinegar with use, add a bit more olive oil late in the game. Ron from Minnesota, USA where olive trees are rare indeed. JEWISH-FOOD digest 252 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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