There is a method to salad-making madness, and following a few tips can turn even the biggest salad skeptic into a fan. Suzanne Krowiak, Indy Food Swappers has the details! www.indyfoodswappers.com
• ¼ cup white wine vinegar (or any other vinegar of your choosing)
• ½ cup extra virgin olive oil*
• ½ tsp dry mustard
• 1 tsp mayonnaise
• ½ tsp kosher salt
• ¼ tsp fresh ground pepper
• 1 Tbsp finely minced shallot
• 1 tsp maple syrup (optional, for a bit of sweetness)
*Traditional recipes for vinaigrette call for a 3 to 1 ration of oil to vinegar, but this can be adjusted according to your personal preference. I prefer a 2 to 1 ratio, and have done that in this recipe. The quantity of all ingredients can be tweaked to suit your own preferences. Taste and adjust before dressing your salad.
1. Combine vinegar, dry mustard, mayonnaise, shallot, salt, pepper, and maple syrup (optional) in a bowl or mason jar. Stir with a fork or whisk until smooth.
2. If making in a bowl, slowly drizzle in the olive oil, whisking the entire time. If making in a mason jar, add olive oil all at once. Place lid on jar and shake vigorously until well combined. (Note: this can also be done in a blender.)
3. Let sit for 30 minutes (and up to 3 days) so flavors can meld. Bring to room temperature before tossing with salad. Serve salad immediately.