I am one of those people who loves salad. I crave it actually. It comes from years of eating my mom’s salad because she is a salad connoisseur. That’s probably why her dressing is so good. She uses three kinds of vinegar and let’s it sit for a few days to allow the flavors to develop. I know a lot of chefs abide by the 3-1 rule of three parts oil to one part vinegar. I think they are crazy. My mom uses the 3-1 rule of three parts vinegar to one part oil. We like tangy dressing in my house. I love a light and crisp bite of salad and this dressing packs a punch.
You will need:
Red wine vinegar
White wine vinegar
Salt and pepper
Mix together equal parts vinegar and add one part oil. Measurements will vary depending on how much you are making but remember the 3-1 rule. Add a squirt of mustard to taste, thinly sliced shallots, salt and pepper. Whisk together and let sit for at lest few hours (a few days if you’re feeling crazy) to allow the shallots to break down in the vinegar. Top on some of your favorite fresh greens and enjoy!