Saturday, June 25, 2011

Black Pepper Vinaigrette

   I love having versatile vinaigrettes.  It is so nice to make something really simple, but special that can go on pretty much anything.  This sauce... dressing... vinaigrette... fits the bill.  We slathered it on smoked chicken, fabulous.  We tossed a simple salad with it, wonderful.  And we poured it over green beans, amazing.  You can do so much with this one recipe.  It is delicious and way better than those bottled vinaigrettes in the store, but is light enough in flavor that it will compliment anything you want to dress up with it.  (This is yet another recipe adapted from Bobby Flay.  Oh, and whenever I say "adapted from BF" that means Louis made it!<3)
Chopped romaine, green and black olives, thinly sliced red bell pepper

Black Pepper Vinaigrette
1/2 C extra virgin olive oil
1/4 C white wine vinegar
4 Tbsp deli-style mustard
1 Tbsp chopped parsley
1 tsp fresh cracked black pepper
1 tsp sea salt

   Combine and whisk all ingredients until mixture is smooth.
   Makes about 1 C.  ~8-10 servings?  It all depends how you use it.  Go ahead and make a full batch; it will keep in the refrigerator for 2-3 weeks.
Fresh green beans, boiled in salted water 5-7 min until tender.

1 comment:

  1. That salad looks sooo delicious!!


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