Basic Vinaigrette

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A good, puckery vinaigrette has a ratio behind it: three parts oil to one part acid. Acid can take the form of vinegar or citrus juice. “Once you understand that, you got this,” says chef Hugh Acheson. “Add whatever you want. Go flavor-crazy. Shake that jar. Work those forearms.” If you make too much, it will keep in the fridge for seven to 10 days in a sealed container.


Asparagus with Mustardy Vinaigrette

Posted by in Shared Member Recipes

Coarse salt and freshly ground pepper

4 pounds jumbo asparagus, trimmed and bottoms peeled

1 large carrot, peeled and cut lengthwise into 1/8-inch strips

1/4 cup champagne vinegar

1 tablespoon Dijon mustard

2 tablespoons whole-grain mustard

3/4 cup extra-virgin olive oil