Week four- salad dressing

I'm here to tell ya, this salad mix from the CSA is second to none. It is absolutely delicious and lasts forever in the fridge. We grilled a steak, steamed a couple red potatoes, and made this great vinaigrette to top our steakhouse salad. In addition to the salad greens we used some fresh parsley and sliced cucumber for the salad base.


Herby Vinaigrette

puree 1 hard boiled egg yolk with 3 T white balsamic vinegar, 1 T brown mustard, 1 T water, a crushed garlic clove, and a bit of salt and pepper. Using a immersion blender or magic bullet or something keep blending the vinegar mixture while slowing adding 5 T extra virgin olive oil. Stir in 2-3 T fresh herbs.

This vinaigrette was great on a big salad, but especially delicious over steamed red skin potatoes.