Okay, I confess. Missy Robbins and Talia Baiocchi’s 2021 cookbook, Pasta, The Spirit and Craft of Italy’s Greatest Food, with Recipes is truly an outstanding cookbook. In fact, listed as one of the top ten cookbooks in 2021. A Christmas gift, and I haven’t really had a chance to read through it or make any recipes yet. Except one, the House Vinaigrette.

I think their House Vinaigrette is outstanding, and the recipe I want to share with you. I make my own salad dressings, and have my favorite vinaigrette which might change slightly with the seasons. Everyone should have their own signature House Vinaigrette, and you probably do. Maybe this one will become your new House Vinaigrette.

I love this vinaigrette because it is a 2:1 oil to acid ratio, and not the usual 3:1 ratio. It has a whooping tablespoon of Dijon mustard, and the garlic is Microplaned to easily blend. I feel this vinaigrette goes well with any type of lettuce you throw at it, it is just that good! Enjoy!

House Vinaigrette

Lovingly Adapted from Missy Robbins and Talia Baiocchi’s Pasta Cookbook

Yields 8 servings

Ingredients:

1 Tablespoon Dijon mustard

1 clove garlic

1/4 cup red wine vinegar

1/2 cup good olive oil

salt and pepper to taste

Directions:

1) Add the mustard to a bowl. Using a Microplane, grate the garlic into the mustard and stir to blend.

2) Add the red wine vinegar to the bowl. While stirring drizzle in the olive oil.

3) Make sure to prepare your dressing ahead, so the garlic has time to bloom.

4) Can be kept in an airtight container and refrigerate for up to 3 days.

If you make this vinaigrette, please let me know what you think!

Bon Appétit et Bon Weekend….Bonnie