For a healthful meal this weekend, how about a salad with greens and other fresh ingredients from the Market — like radishes, spring onions, mushrooms, and hard-cooked eggs. Top with your own vinaigrette and pair with a variety of grilled meats on skewers that can be prepared ahead. Now that’s a fresh idea!
- 1 tblsp. Dijon mustard
- 1/4 cup vinegar (or other acidics such as lemon juice)
- salt and pepper to taste
- 3/4 cup oil (olive or other)
The basic ratio is one part vinegar to three parts oil. More oil equals more calories, but also a mellower flavor. Less oil equals fewer calories and a tarter flavor. Adjust to your own preference. Whisk mustard and vinegar together in a bowl. Season with salt and pepper. Continue whisking and drizzle oil in a thin steady stream. Taste after adding about half of the oil and adjust seasoning if necessary.
You can make substitutions for the vinegar, such as lemon or other citrus juice, and there are many types of vinegar to choose from (balsamic, white or red wine, sherry, cider). Mustard can be omitted, but it adds flavor and helps bind the oil and vinegar.
Shallots blend in well, as does honey or agave for a touch of sweetness. Fresh herbs, like basil, parsley, thyme and tarragon, are also wonderful flavor enhancers. Although vinaigrettes are usually used as salad dressings, they can also be used as sauces for seafood, chicken or grilled vegetables and marinades.
Click on the following links for some fabulous “meat on a stick” recipes and tips!