Recipe by Anna Gill
Makes ½ to ⅔ cup of dressing
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 heaping tablespoon Dijon mustard
1 heaping teaspoon coarse grain mustard
⅓ to ½ cup good extra virgin, green olive oil
Freshly ground pepper
1 sealable glass jar
1. Add each of the above ingredients to the jar.
2. Seal and shake vigorously. Better yet, if you have an emulsifier wand for a hand held electric whisk, it will enrich the dressing to a creamy texture.
NOTE: The number of potential variations on this dressing is incalculable. Try tossing in a small crushed clove of garlic. Or use 2 tablespoons of Balsamic vinegar instead of the lemon juice and red wine vinegar. Cut up a couple of chives and add to the jar. Shred a couple of basil leaves into the jar. Each one of these seemingly small variations will keep your taste buds awake and attuned to those crisp mixings.
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