MICHELLE DEJOY’S VINAIGRETTE SALAD DRESSING
INGREDIENTS
1/2 lb. shallots
1/2 cup mustard
1/2 cup honey
2 cups balsamic vinegar
1 qt. olive oil
1/4 cup basil
2 Tbsp. salt
2 Tbsp. pepper
2 Tbsp. sugar
Tender lettuce and greens with flavor*
Grated Pecorino Romano cheese.
DIRECTIONS:
1) In a food processor or blender, purée the shallots
2) Add the honey and mustard, blend
3) Add the vinegar, blend
4) With processor running, drizzle in the olive oil
5) Season to taste; this might require a bit of sugar
6). Finish with a Chiffonade of basil. (This is a roll cut. Stack the basil leaves, roll them up tight and slice)
John and Michelle DeJoy used this well-received recipe as their house salad at their restaurant, John Palmer’s Bistro 44, in Concord, Ohio.
*They recommend using a blend of red leaf lettuce and mescaline greens or any tender lettuce and greens with flavor. Finish the salad with grated Pecorino Romano cheese.
PRO TIP: When preparing a salad, always dress the bowl, not the greens. This will ensure that the greens are not over-dressed or sagging. Using a mixing bowl, place an amount of dressing in the bowl, then an amount of greens. Toss gently from the bottom. The greens are an ingredient and deserve a balanced amount of flavor!
