Paige inspired me to pick up French radishes this morning at the Great Barrington Farmers' Market. I'm going to do as she suggests and shred them atop a green salad, dressed with her special vinaigrette.
The Orloff House Vinaigrette
1/2 cup good quality extra virgin olive oil
2 T balsamic vinegar
1 T champagne vinegar
1 t dijon mustard (or more to your taste)
1/4 t lemon oil
a pinch of Maldon salt
a few grindes of good pepper
a pinch of herbes de provence (optional)
Combine all ingredients in a glass jar with a screw-on lid, and shake to emulsify.
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4 comments:
Thanks for the vinaigrette recipe. I've never used two vinegars at once. I will try...at once,,,with Sky Farm Greens
Did you actually have all of the ingredients on hand? I only had the olive oil, balsamic vinegar, and mustard in the pantry and got a little freaked out at Guido's when I realized that this was going to be the most expensive vinaigrette ever, so I bought citrus-champagne vinegar in lieu of both champagne vinegar and lemon oil. It turned out well, but I know Paige is right about it needing the extra something that the lemon oil must give it, so lemon oil will be on the shopping list next week. If this easy-to-make dressing becomes my house dressing, then I could justify the expense over time, as with expensive eyewear.
You can make it with just balsamic, or substitute white wine vinegar for the champagne...or sherry vinegar would be good, too. Now the lemon oil--I use the Boyajian brand, and though it is a little pricey, keep it refrigerated and it lasts and lasts--I've never known it to go rancid, though I suppose anything is possible. Also--the vinegar proportion is totally a matter of taste. Sometimes I like it more acidic than this. So experiment.
I love to roast radishes and drizzle with a little olive oil. My tender tongue can't handle their bitterness raw, alas.
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