Shake, store and use! The dijon helps emulsify a little, yet a simple and flavorful red wine & oil dressing. The perfect addition to many salads, fish, poultry and vegetables when you need a little “zest.”
- 1 tablespoon red onion, (or shallots) peeled and minced
- 1 1/2 teaspoon dijon mustard (I used a grainy mustard with seeds)
- 1 teaspoon fresh garlic, peeled and minced
- 1 teaspoon italian seasoning, crushed with your fingers
- ¾ teaspoon sea salt
- ¾ teaspoon sugar
- ⅛ teaspoon cracked black pepper
- ⅓ cup red wine vinegar
- ⅔ cup neutral oil* (such as safflower), part extra virgin olive oil if you prefer
- 2 teaspoons dried parsley, crumbled (see note)
Add the first six ingredients to a 12 ounce glass jar. (onion/shallots through sugar.)
(Or use a Salad dressing container with an opening; available at better kitchen shops.)
Cover well and shake to mix ingredients. Uncover and leave on your counter to macerate.
After 15 minutes, add the cracked pepper.
Measure the oil in a measuring cup.
Add 1/3 of the oil to the jar, cover and shake briefly to combine. Add the oil in 2 more additions, covering and shaking after each addition. Add the parsley, refrigerate until ready to use. Will last up to three weeks.
* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.”
Yes – you can whisk this dressing!
To Whisk the Dressing:
Add first 6 ingredients in a medium sized bowl, uncover and leave on your counter to macerate. After 15 minutes, add the cracked pepper.
Measure the oil in a measuring cup. Mix ingredients with a wire whisk.
Slowly add the oil in a thin stream until emulsified.
Add the parsley, refrigerate until ready to use.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
It is easy to dry parsley in your kitchen, especially in the summertime.
Wash and dry a few sprigs of parsley well. Discard all stems.
Place leaves, laying them flat on a paper towel lined small plate. Leave in a warm place until dried and crisp, usually 2 – three days.
Makes: about 1 cup