Tuesday, September 14, 2010
Nora Ephron's Mustard Vinegarette from the book Heartburn
Last night was a "grab a pizza and feed the kids fast" kinda night. So with take out pizza in hand, and feeling guilty that there were not veggies associated with it, I decided I better make a quick salad to serve along side the pizza.
Now if you know me, you know there isn't EVER bottled dressing in the fridge (not even ranch for dipping your pizza crust) I am just not a bottle dressing kinda girl, and well, honestly, I wouldn't have room to stick bottled dressing in the fridge, cause I have too many jars of pickles, and other things that take up nearly all the door space.
Before I get to the recipe, let me give you all a time saver. Every few days, I wash several heads of lettuce, spin them dry, and chop them, I add chopped cabbage to the lettuce and then I make up gallon sized baggies, and toss in a paper towel or two to help reduce moisture, seal it up and stuff it in the fridge. Then when it comes to dinner time, I cut a fresh tomatoe, and a cucumber and top the pre-made salad in less than 5 minutes. My own version of Salad-in-a-bag.
I grabbed for the nearest cook book and flipped quickly looking for a dressing, instead of doing one of my usual creations, ala flax seed oil and raspberry vinegar or olive oil, lemon juice and (my secret weapon) Cavendar's greek seasoning. One of the first recipes in the front of the book scribbled out in my early teen handwriting, copied from Nora Ephron's book Heartburn was her recipe for Mustard Vinegarette.
Sidebar - Heartburn is a GREAT book. The movie is also awesome (Meryl Streep and Jack Nicholson) In the book the heroine Rachel is a cookbook author, and along the way of her story, you get fantastic recipes, as a teen chef, I thought this was fantastic, and painstakenly wrote them all down and carefully glued them in my book, never to actually make them. Until of course, now.
and with that, I give you:
Nora Ephron's Mustard Vinegarette from the book Heartburn:
2 Tablespoons Grey Poupon mustard
2 Tablespoons good red wine vinegar
whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is thick and creamy.
This makes a very strong vinaigrette that’s perfect for salad greens like arugula and watercress and endive.
Strong. Indeed it was, but it was a good strong. I let the chief commentator taste it and he liked it too, although he reminded me that 2 out of the 3 kids may not be that big on the whole dijon thing... quickly thinking, I split the recipe in half, and into half of it, I whisked a tablespoon of Honey - Now we had Honey Mustard - which all 3 kids LOVED, and tonight, asked for again ontop of their salad.
Chief Commentator thought the original, was a perfect dressing for all the lettuce's listed above and loved the tangy taste and the consistency was beautiful. I liked it also, although personally, I would have wanted a little more tang.
We both loved the dressing with the addition of the honey, and will be adding this as a regular dressing into our rotation!