You’ll need the microwave for the brilliant trick.
Simply Recipes / Ciara Kehoe
My mother taught me to make dressing early.
Her recipe was always Dijon mustard, olive oil, and vinegarshe learned it while at university in Paris.
Simply Recipes / Ciara Kehoe
Thanks to this delicious dressing, lettuce became my favorite vegetable.
Plus, who has the time?
The shocking revelation that I could make this dressing at home quickly and easily in amicrowavecame from Rachel Ray.
Simply Recipes / Ciara Kehoe
She didnt even need to lug out a pan!
I was stunned and now employ this genius trick when making my favorite 2-minute dressing.
The 2-Minute Salad Dressing Ingredients
Shallots: You need a finely minced shallot.
Simply Recipes / Ciara Kehoe
Red onionabout 1/4 cup minced is a great substitute if you dont have shallots.
Acid:you’re free to really play around here.
Red wine is typical in France.
Make the recipe work for you.
Emulsifier: I like the addition of Dijon mustard for many reasons.
First, it emulsifies the dressing, making it smooth and creamy.
It saves me from waiting for the shallot and olive oil mixture to cool down.
Since I keep the mustard in the refrigerator, it’s quite cold.
When I add it to the microwaved shallots and olive oil, it cools the oil down right away.
I do not recommend using yellow or whole-grain mustardyou want the smooth texture and wine flavor in Dijon.
Proportionally scale the recipe up or down based on how much dressing you need.
I use an old lidded jar or a dedicated dressing container to store leftovers in afterwards.
Stir in the vinegar and Dijon, and season to taste with salt and black pepper.
Store it in the refrigerator until ready to use.
Store leftovers in an air-tight container in the refrigerator, which will keep for five to seven days.
