It seems overstated. That’s okay. It’s still true.
Whether we like it or not, we all know … we should eat healthily – lots of veggies and greens and such, and that often gets interpreted as lots of salad. I am a lover of salad, but anything can get boring over time, especially when the idea of it is presented as something you SHOULD BE DOING for your HEALTH. Because if you don’t get enough greens you are an IRRESPONSIBLE IMMATURE adult who probably gobbles only jelly beans for every meal. Or whatever. So anyway, I’ve been slamming the snooze button on salads for a while.
(Am I the only kooky person who internalizes all the ads and magazine articles and nutrition field studies into a booming, shaming voice of SHOULD? Possibly. Oh well.)
Enter The Vinaigrette.
My grandmother is what I believe some might call “a pistol.” She’s a whole lot of Italian-Native American dynamite packed into a 5 foot tall package. She is many things, including a pretty darn awesome cook. This was her brainstorm.
1 clove garlic, minced finely
1/2 Tbsp dijon mustard
1 Tbsp red wine vinegar
2 Tbsp olive oil
Freshly ground salt & pepper
Combine, ideally in bowl. Add salad mix. Toss, serve.
So now you’re all, that’s it? That’s just a basic garlic mustard vinaigrette. True, but it’s just a basic garlic mustard vinaigrette which, in every setting I’ve seen it served, has caused each diner to swab his or her plate. It’s just the dressing that reignited my feelings about leafy greens just in time for summer. But if you don’t like it, that’s OK – it leaves more for me.
A few notes, ye unbelievers. First, the garlic is negotiable. I add more; I love garlic, I live alone, I brush my teeth before my shifts in public service. As far as the mustard, I’ve been loving on the Trader Joe Garlic Aioli Mustard but not everyone can get that, nor does everyone like it. Do note you should temper the quantity of pepper based on the spiciness of your mustard lest you harm yourself. I have tried this with other types of vinegar and think it ruined its mojo. And, as always, use the best quality extra virgin olive oil you can get.
And then prepare to have your socks blown off and a whole new world of salad open before you. [Holy Grail noise]