Thursday, August 7, 2008

Fish dish, part 1: Mom's Dijon vinaigrette

I'm thinking about what to make tonight to go alongside the salt-crusted trout. A simple green salad with grape tomatoes, thinly sliced red onion and my mom's Dijon vinaigrette is a must, and some warm, whole-grain bread with olive oil for dipping.

Mom's Dijon vinaigrette

1-1/2 teaspoons Dijon mustard (not all are created equal -- try to get a pretty spicy one)

2 medium cloves garlic, pressed
1/4 cup white balsamic vinegar

1/4 cup plus 2 tablespoons extra-virgin olive oil

salt and freshly ground black pepper, to taste

Whisk all ingredients together until it looks creamy. Cover and store in the fridge for up to one week.

And check back later for a trout update!

1 comment:

Kara said...

I am so excited to hear about this trout!