Maybe I’m not the biggest White Wine Vinegar fan? Maybe I’m craving whole grain mustard instead of a singular texture? I’ll try again with my work salad today. Regardless of my “meh” feeling, this one got the seal of approval from various gentlemen visiting our apartment – all claiming willingness to have this dressing again.
While I’m thinking of it: what are your opinions on bottling homemade salad dressings for Christmas gifts? I’m not trying to start a holiday panic; I’m trying to think ahead. I always see the most interesting glass bottles and other eclectic craftsy things on sale during the summer. Is it because people are too busy flocking to beaches and vacation destinations to craft things? People who are talented at this sort of thing (crafting), please fill me in….
The original version of this recipe in my notes called for one raw shallot, but multiple years of avoiding green onions in my stereotypically-Japanese-American favorite childhood snack of miso soup has made me use them in en masse.
P.S. If you chop an onion while it’s submerged in water, your eyes won’t tear up. Stay happy! Cooking is fun!
Scallion White Wine Vinaigrette
Whisk together 2 tablespoons white wine vinegar + 2 teaspoons Dijon + 1/2 teaspoon kosher salt + pepper to taste + 3 green onions, tips cut off, thinly sliced + 1/3 cup Extra Virgin Olive Oil.