Apryl Zarfos Anderson
The classic Viniagrette really goes the distance for adding flavor to foods. It’s the perfect salad dressing, and also can be a fantastic marinade for meats and vegetables.
Combine in a shaker, or whisk in a bowl:
¼ C vinegar—pick your favorite wine, cider or citrus juice
½ C oil—the best tasting olive or nut oil
2-4 crushed cloves garlic or 1 T prepared mustard
¼ C chopped fresh herbs: parsley, chive, basil, thyme, rosemary, tarragon…
S & P
If you want a creamier dressing, add ¼ C mayonnaise
The famous salad niçoise (pronounced “Neece-waas”), includes green lettuce, sliced fresh tomatoes, cooked potatoes and green beans, and a hard-cooked egg. Toasted pine nuts are a
delightfully tasty addition.
Pare that with a chilled glass of rosé, and gaze longingly beyond the port and over the open seas.
[More recipes here.]
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