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Vinaigrette from Good Eats Season 1 Episode 4 - Salad Daze

4/16/2018

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I’ve been slacking on my good eats recipies, so here’s another easy one, Vinaigrette from S1E4 - Salad Daze. It’s a basic vinaigrette that’s a solid baseline for modification. Even as-is it’s pretty damn tasty. I made it with Sous Vide strip steaks, 131 for 2 hours then a sear in the cast iron.
The steaks were good, but this is a salad dressing recipe. So here goes. First, some red wine vinegar. (I was actually almost totally out, so I halved the recipe, but kept all the ratios the same) The only special equipment I used was a food service squeeze bottle, like these, though you totally could make this in any container with a tight fitting lid, like a mason jar.
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Next we add olive oil and Dijon mustard
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Then garlic
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Shake it like it owes you money until it reaches a nice creamy consistency, then let it sit at room temp for an hour. It will look like this after said shaking.
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After an hour, strain out the garlic and put it back into the container, it’s ready to serve.
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I made a salad with baby spinach, red onion, and goat cheese. The dressing was a solid basic dressing. Much like a lot of the other recipes in the first season, it’s not anything fancy and it doesn’t require any special equipment or skills. It’s a great easy dressing to have in your arsenal, and I imagine it would be a great baseline for coming up with something you really like. Try different kinds of mustard, different vinegar, add some spices, whatever. Overall, a very good start.
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