Issue 01

Recipes

Basics

Recipe by The Communal Table
Directions

Mix all the ingredients except olive oil until thoroughly combined. Slowly drizzle in olive oil, all the while whisking to create an emulsion. Once all the oil is incorporated, keep whisking until it is a smooth mixture. Adjust the salt & pepper. Store in a quart mason jar in the fridge. Good for about a month, this vinaigrette quickly elevates almost any green, be it a dreary weeknight or a weekend celebration.

Stefanie

Hi Adrian- I’m going to make this tomorrow. Is this the same vinaigrette that you made in gatlinsburg? do you remember? Hope you’re well. Let’s talk soon!
love, Stef

 

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Adrian

Yup. That’s the one. I make it at least once a week. You may need to adjust the seasoning to your taste, but it’s a tried and true. Hope it works well for you. Xxoo

 

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Lisa

Do you have a favorite simple salad you love with this dressing?

 

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Adrian

Hi Lisa,

I’m a notorious thrower-together of salads. Anytime someone stops by my house, I’ll offer bread and a salad. Therefore, I always have some of this dressing on hand, as well as washed greens (whatever is in season and looks delectable), roasted nuts, hard cheese, roasted veggies, etc…

This dressing is particularly good with hearty greens. A simple salad from my childhood is romaine, tomatoes, shaved parmesan, roasted pine nuts, & breadcrumbs.

If you’re looking for something specific, let me know and we can brainstorm some ideas. Hope you’re savoring your day! Xo

 

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