When I lived in Louisville I was a part of a recipe club that got together and shared food and recipes once a month centered around a theme. I would love to do this again, but right now I have enough on my plate. This is a recipe from that era from a dear friend Dawn Hunter.
Salad
5 tomatoes diced
1/2 cucumber diced
1/2 can of corn
1/2 can of tuna (optional)
Vinagrette
1 T dijon mustard
salt and pepper
crushed garlic (1-2 cloves, depends on how much garlic you want in your life)
1/8 cup red wine vinegar
1/8 cup olive oil
1/8 cup canola or vegetable oil
Mix together salad ingredients. In a separate bowl mix together mustard, salt, pepper, garlic and vinegar. Slowly add canola oil in a stream mixing constantly with a fork or a whip. Once an emulsion is built you can add the rest of the oil. Toss with salad and serve with french bread.
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