I had planned to make a ravioli dish tonight, but I decided that the spaetzle that my MIL had left in the freezer for us 3 months ago needed to get eaten. Tonight. So I thawed that out and warmed it up with a couple of beaten eggs thrown in, then topped it with some browned shallots. The recipe tonight is from an old issue of O Magazine. It’s a really easy salad dressing. It should have gone on some green leaf lettuce, but all we had was romaine. It was really good. And it makes alot, so we have some leftover.
rating: 7
Colin Cowie’s Vinaigrette
(from the January 2007 issue of O Magazine)
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1 tbsp chopped shallots
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup olive oil
In a small mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Slowly whisk in oil. Makes 1 1/3 cups dressing.
