recipe | french vinaigrette

danacaseydesign

on saturday my computer decided to not boot up anymore!  it's fine now, just needed to free up some space on this trusty ol' mac.  so, my usual happy sunday + recipe post wasn't done and now it's monday and i decided to  post a recipe from today.  

liam and i had a really lovely lunch together at home this afternoon.  we had some left over chili (which happens to be one of his favorites) and this simple romaine and radish salad with a french vinaigrette.  i love a classic vinaigrette whether it be an italian version, french or anything in between.  it's so easy to whip it up in my mortal and pestle, shown above, or you can shake it up in a jar too.  kids love to shake it up, so that makes it an interactive cooking session.   if you have a small ball jar, they are just the right size and shape; and those lids don't leak.  happy monday.  xx, dana

recipe:  french vinaigrette

using a chefs knife, pound a clove of garlic with the side of the blade to peel the skin off.  cut about ¼ of the clove off and place in a mortar and pestle or jar.  finely chop 1/4 of a small shallot, place this in the selected mixing tool.  add salt, pepper and a teaspoon of dijon mustard.  using the pestle, grind up all these ingredients.  add 2-4 tablespoons red or white wine vinegar and whisk or shake.  gradually add 6-8 tablespoons extra virgin olive oil, whisking while adding if using the mortar and pestle.    shake all ingredients together if using a jar.   mix or shake well and toss with your greens.