Trust Me on This One

One of the processed things we keep in our house is a very gross and tangy salad dressing. Can you tell that I don't really use a lot of salad dressings? I like to drizzle olive oil and squeeze a little lemon on my salads. With the whole 'unprocessed' challenge I decided I should attempt to create a substitute for the dressing we always have on hand for Dylan's salads. Even he seems convinced, this dressing is a winner. I've made it four times. Four!

I bought Vegetarian Cooking for Everyone recently and have used it quite a bit, but this silly little salad dressing might be my favorite thing so far.

This right here is all you need. And salt and pepper, of course.

Why? It's easy, like really really easy, and it's superb. A little sweet and a little tangy, not overwhelming at all. It lets the lettuce sing and manages to highlight any other ingredients you toss in. I have eaten a salad everyday that I have this salad dressing on hand. It's a motivating force. I've had salads for snacks for goodness sakes. It's that good. Are you even listening to me? You better, this is one recipe you will regret not trying if you don't try it now, what? Just do it.

Try it. Seriously. The only thing I've noticed is that my shallots are pretty big, so I've been doubling the recipe to get the consistency I desire. Which is a win-win situation because then I get to enjoy it longer. If you want less, halve it and viola!

Shallot Vinaigrette
from Vegetarian Cooking for Everyone 

ingredients:

1 Shallot (med/large) diced very finely 
4 table spoons white or red wine vinegar
3/4 cup olive oil (or 12 tbsp if you'd like to do it that way)
2 teaspoons dijon mustard
salt and pepper to taste

Here is the only real step you MUST follow- chop up that shallot nice and fine, and then mix it with the vinegar and salt and let it sit for 15 minutes. Walk away. Go watch an episode of spongebob or fold some laundry or make some really easy donuts . When you come back, mix in the olive oil, dijon mustard and add pepper and more salt to taste. Mix it up and serve it on your favorite salads. I love it on baby mixed greens. It's divine.

Enjoy!
-m