Mamou’s Win-aigrette

Current Mood: Hyper & Sleepy. Hyper Sleepy…
Current Music: Sia’s New Album

I just woke up from a 10-hour nap. Ten hours, people. Spent in bed. As if I had nothing to do and not a care in the world. Who does that kind of stuff?
But it was good and I feel a little refreshed, ready(ish) to face whatever’s thrown my way. Except for rotten tomatoes. Now if you have fresh and ripe tomatoes to throw at me, that’s a whole ‘nother story. I could make a salad of them and drizzle some of Mamou’s magical vinaigrette on there…

But really, there is no vegetable that doesn’t like being doused with the vinaigrette I couldn’t get enough of when I still lived at home. I mean, everyone’s mom makes the best salad dressing ever, right? I don’t know if it’s the extra love they put in or what, but there’s definitely something magical going on.
It yields a perfect quantity for 3.5 ounces (100 g) mixed greens, such as romaine or butter lettuce, or 2 1/2 cups (300 g) cooked green beans, or 1 3/4 cups (300 g) cubed cooked beets, or a heaping and packed 1 cup (125 g) grated carrots. Or anything, really.

(All things considered, I think some extra snoozing time is still in order. I do believe tsetse flies have gone and invaded my salad dressing jar. Now if you’ll excuse me…)

Mamou’s Magical Vinaigrette:


2 tablespoons (10 g) chopped green onion
1 clove garlic, peeled and pressed, optional (adjust amount to your liking: this amount makes for a rather garlicky flavor)
1/4 teaspoon ground white pepper
Pinch salt
1 teaspoon any mustard (Dijon, yellow, stone-ground…)
1 tablespoon (15 ml) white balsamic vinegar
1 tablespoon (15 ml) extra-virgin olive oil
1 tablespoon (15 ml) flaxseed or grapeseed oil (or more olive oil)
1/4 cup (6 g) chopped fresh parsley, optional

Combine onion, optional garlic, pepper, salt and mustard, stirring with salad servers. Be sure to crush the onions while stirring to squeeze out all the flavor out of them.
Emulsify with vinegar by drizzling it in while constantly stirring. Slowly drizzle in oils, stirring constantly until the vinaigrette is creamy.
Use on any salad, sprinkling parsley on top: great with cubed beets, shredded carrot, green beans, in rice salads, steamed potatoes…Adjust amounts by doubling or tripling recipe depending on the vegetable/grain it goes onto.

Yield : 1/4 cup (60 ml)

  • Rosa says:

    I also feel sleepy lately… I think it has to do with that dreadful weather.

    What a splendid shot and a gtreat vinaigrette!

    Cheers,

    Rosa

  • Sarah says:

    Vinaigrette is my fav dressing for so much… I even pouring it all over fresh fries… yum!

    • Celine says:

      you are made of 100% pure evil. marry me?

      • Sarah says:

        Hahaha I swear… it’s gotta be a healthier alternative to tomato sauce (ketchup?)… I grew up eating chips with viniger, so vinaigrette is just a step up the ladder of deliciousness!

  • I love vinaigrette – lately we’ve been enjoying it over steamed veggies and pan-seared tofu, but I also like to use it as a dipping sauce. I’ll have to give Sarah’s idea a try and have it with french fries! Maybe some (tofu) steak frites?

  • I can’t get enough of salads these days and look forward to this recipe! Thank you and your mom, Celine!

  • Helen says:

    I am positively sloth like at the moment. I blame the absurdly high pollen and the amount of anti histamines I qam being forced to take. That and it is far too hot to sleep properly at night.