|This is a truly terrible picture, out of focus and you can't really see how beautiful the beets and broccoli looked together. Dang.|
I love the vinaigrette I make. I can eat it by the spoonful. Or if I have fresh bread, by the loaf-ful.
Throw a crushed or minced garlic clove in the bottom of a measuring cup. If you happen to have been to Trader Joe's recently, and they have this:
...then you are in luck my friend. I love this stuff - it's pre-crushed garlic in these little squares that you keep in the freezer and you plonk into whatever you happen to be making - such as vinaigrette.
On top of the garlic, spoon some dijon or a nice grainy country mustard - anywhere from a tsp to a tblsp - depending on your taste. Grate in a bit of lemon rind, then squeeze in half the lemon. Chop some herbs - tarragon is good - I am growing thyme and marjoram in my sad little garden (yes, the one with the one with the very hungry caterpillar eating my fennel - as pictured below) which is what I threw in my vinaigrette. (Left the caterpillar outside. It's still eating my fennel.)
Stir your ingredients all around with a baby whisk or a fork. Pinch in some salt and pepper. Add about 1/4 cup of sherry vinegar then 1/4 to 1/2 cup of olive oil. I like my vinaigrette on the tangy side. You can play around with the lemon juice too. Add more salt and pepper if you need to as well.
|there's my cute baby whisk!|
I promise, this vinaigrette will make you so happy you won't care about the garlic breath you'll have the next day.
Well, this has been a long way of saying I'm so glad the Farmer's Market is back in business for the season.