EVERYDAY MUSTARD VINAIGRETTE

I’m kind of in love with what I call “finishing things”  -  those *accouterments* you use to top off a meal.   Whether it’s a pesto, sauce, vinaigrette or dukkah  - it’s those little things, like flaky sea salt, that elevate everyday ingredients (and bring all the charm).  At any given time, you can find various herby/tangy/salty sauces in my fridge to top any breakfast salad or hippie bowl.  Since I usually do my "meal prep" in batches rather than full meals, it give mes me a lot to play around with during the week.

My famous (to my family only) vinaigrette is my go-to dressing for salads and the like. Since it’s bright & tangy, you could use it to dress a simple bowl of greens or something as hearty as raw kale or brussels sprouts - it never gets old.  This dressing is so flavorful you don’t need much else but maybe shaved radish or parmesan (although feel free to load it up - I always do).  This post, in collaboration with Maille (a brand I’ve always loved & used), is so fitting because this mustard partially inspired the dressing.  Although it has evolved over the years, I love making it with their whole grain mustard for the texture & tang.  The video was made as part of their Flavor Heroes campaign (where you can win 5 Le Creuset! See below) features a little  *how to* including “pasting” garlic, which is a key component to this dressing (& a cute technique to keep around).  Hope you enjoy a little active viewing & hopefully a new "finishing thing" to add to your repertoire. 

Everyday Mustard Vinaigrette (Gluten-free, Vegan) Makes a scant 1/2 cup

  • 1 garlic clove, pasted
  • 1 tablespoon whole-grain or dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1/2 lemon, juiced
  • About 1/3 cup extra virgin olive oil
  • Good pinch of sea salt
  • Freshly ground pepper to taste

First, mince garlic, then using the flat edge of your knife, drag repeatedly across garlic - pressing and dragging across your cutting board.  Repeat the process a couple times until garlic becomes a paste. (See video for a visual)

Then, add garlic to a jar or mixing bowl, with mustard, balsamic, lemon and stir to combine.  If whisking, drizzle in olive oil as you whisk (aggressively!) until mixture emulsifies (thickens, lightens in color, or as I like to put it - “becomes one”. 

If using a jar, combine all ingredients and shake well until emulsified.  Then, season with a good pinch of sea salt and freshly ground pepper.  This dressing is super flavorful - a little goes a long way.  Toss with your favorite greens or anywhere else you’d use a vinaigrette.  The dressing will stay good in an air-tight container in the fridge for up to a week.

THIS POST HAS BEEN SPONSORED BY MAILLE, A BRAND I USE & LOVE.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

WINTRY RADICCHIO SALAD + TOASTED HAZELNUTS, PARSLEY WITH GOLDEN RAISIN, SHALLOT VINAIGRETTE

Salads are what I subsist in.  Most nights, afternoons and even mornings, they’re what feed me.  For some reason that feels silly to admit, but most of my meals are assemblages of things (ie. salads) I have on hand.  This wintry salad is what I’m feeling these days.  It’s cold and definitely full Winter-mode here, but I’m craving lots of greens and vegetables (thanks, holidays).  The hearty greens and cabbages make this feel seasonal and not crazy to eat despite 30 degree temps.  If you can’t find spigarello,  any hearty winter green (kale, mustard or collard greens) will do.  Also, this dressing! You have to try.  Stay warm ;)

WINTRY RADICCHIO SALAD WITH TOASTED HAZELNUTS, PARSLEY & PARMESAN (Gluten-free, grain-free) Serves 2-4

  • 1 large radicchio, thinly sliced
  • 3 large handfuls spigarello, roughly chopped
  • 1 cup sliced or shredded red cabbage
  • 1/2 cup chopped parsley
  • 1/2 shallot, minced (reserve other half for dressing)
  • 1/2 lemon (reserve other half for dressing)
  • Sea salt to taste
  • Freshly ground pepper
  • 1/2 cup hazelnuts
  • 1/2 cup parmigiano reggiano, freshly grated

Golden Raisin, Lemon & Shallot Vinaigrette (Adapted from Purple Kale)

  • 1/2 cup golden raisins, finely chopped
  • 1/2 shallot, minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 tablespoons filtered water
  • 1 1/2 tablespoon whole grain mustard 
  • 1/2 lemon, juiced
  • 3 tablespoons extra virgin olive oil
  • Sea salt to taste
  • Freshly ground pepper

In a large mixing bowl, combine radicchio, spigarello, cabbage, parsley and shallot.  Squeeze the juice of a lemon overtop, season with a generous pinch of sea salt and freshly ground pepper.  Toss together well.

To toast nuts: Preheat oven to 350 degrees.  Add hazelnuts to a sheet pan and roast for 6-10 minutes (watch carefully! they will burn quick).  Remove once they are golden brown and smell nutty.  Set aside to cool.

For the vinaigrette: In a small bowl, combine raisin, shallots and vinegars.  Let steep for 10-15 minutes.  Then, mix in water, whole grain mustard, lemon and olive oil.  Add a pinch of flaky sea salt & freshly ground pepper.  Then, whisk together really well until emulsified.

Once nuts are cooled, roughly chop hazelnuts and add to salad mix.  Top with grated cheese, and a few spoonfuls of dressing.  Toss together until combined & well coated.  Serve immediately!

THANKSGIVING RECIPE ROUNDUP

Here is a quick round-up of last minute entrees, sides and desserts to make for this year's Thanksgiving.  Don't fret if you need one more side or a quick dessert, take a look below.  These recipes are all simple, seasonal and veg-friendly options for your table.  

Let me know if you plan to try any and of course,  I hope you all have a happy Thanksgiving!

 Thyme, Marjoram & Leek Socca (GF, V)

Thyme, Marjoram & Leek Socca (GF, V)

 Wild Mushroom Gravy (GF, V)

Wild Mushroom Gravy (GF, V)

 Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

 Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

 Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

 Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

 Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

 Peach & Blackberry Ramekin Crisps (GF, V)

Peach & Blackberry Ramekin Crisps (GF, V)