About this recipe: I was once called upon to make a vinaigrette for asparagus. But the cupboard was almost bare, with the only suitable ingredients found being olive oil infused with lemon and "Balsamico Bianco di Modena", a white balsamic vinegar. Well, with the help of a little Dijon mustard the vinaigrette turned out exceptionally tasty and this set me thinking: "is this the basis of the perfect vinaigrette?". Over the intervening period I've varied the ingredients and their relative proportions and I have now settled on a vinaigrette that meets my requirements of fine taste with a little added extra. The two major variations on a standard vinaigrette are firstly, to cut the olive oil half-and-half with sunflower seed oil, giving an overall lighter taste and consistency. Secondly, the usual wine vinegar is replaced with a combination of white wine vinegar + white balsamic vinegar + lemon juice, with the balsamic adding a sweet aura to the overall acidity. There is a nice citrus tang that lingers.
Use as an all-round vinaigrette. Good with any type of salad, green or mixed, with something a little more exotic such as a beetroot and red onion salad, great with asparagus and other vegetables.
Wanted a quick recipe for salad dress- didn't have Dijon, used English mustard, didn't have white balsamic, had dark, made half the quantity- all shook up in a jam-jar & tossed over a salad made with torn iceberg lettuce, thinly sliced red pepper, carrot strips, chopped cucumber, thinly sliced red onions, quartered aromatic cherry tomatoes, torn fresh basil leaves, sliced ham on the side with a creamy potato salad as well- hubby loved it & he is hard to please!! - 03 Jun 2016