| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg07 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Dijon mustard |
| 1/3 |
c |
Red wine vinegar |
| 1/4 |
ts |
Salt |
|
|
Freshly ground black pepper; to taste |
| 2 |
|
Cloves garlic; peeled and chopped |
| 1 |
c |
Extra virgin olive oil |
INSTRUCTIONS
Combine mustard and vinegar in the bowl of a mini food processor. Season to
taste with salt and pepper, and process for 1 minute.
Add garlic cloves and process briefly. Add oil slowly and process until the
mixture is thick. Taste and correct seasoning. Dressing should be very
garlicky.
Transfer to a storage container and refrigerate until ready to use.
Nutritional analysis per serving: 84 calories, 9 grams fat, 4 milligrams
cholesterol, 24 milligrams sodium.
(Recipe featured by Ann Heller, Food editor, Dayton Daily News. Adapted
from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins -Workman)
Notes: Makes 1 1/2 cups
Recipe by: Silver Palate Cookbook by Julee Rosso & Sheila Lukins
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