FRENCH DRESSING RECIPE

November 13, 2018

Servings: 1 CUP

Prep: 5 min

Cook: 5 min

Total: 10 min

Difficulty: EASY

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Creamy in texture, light in calories and delicious on your salad. Take advantage of this dressing all year long.

By: Gus

Ingredients

• ¼ cup BALSAMIC VINEGAR
• ½ tablespoon DRY TARRAGON
• 1 teaspoon DRY THYME
• 1 teaspoon GARLIC POWDER
• 2 tablespoon BROWN SUGAR
• 3 tablespoons PLAIN YOGURT
• 3 tablespoons OLIVE OIL
• SALT
• PEPPER

Directions

• Step 1 In a mixing bowl add the vinegar, tarragon, thyme, garlic powder, brown sugar and yogurt. Mix well until everything is combine and finally add slowly the olive oil.
• Step 2 Transfer the vinaigrette to an airtight glass container and use it within 8 days.

TIPS:

• You can use sour cream instead of yogurt if you are not too worried about calories

By now you know that I lived in New Orleans some of my college years and had the opportunity to see the Big Easy from a local perspective, and not just from the waisted bourbon street way. I do admit that my first year I spent a bit too much time in the French quarter getting acquainted with hurricanes, grenades and any beer special that the bars had to offer. Come on now, what was I supposed to do? Ignore the biggest party town in Southern Unite States? I don’t think so my friend, I remember my years in NOLA as some of the best of my life (don’t tell my wife), I really thought I was going to life there for the rest of my life, but then Hurricane Katrina happened and that was it for me, had to move out.

One of the perks of becoming a local in any town is that you start familiarizing yourself with the great whole in the wall places, the nice bars, the good restaurants and cafes that won’t break your bank. This recipe comes from one of my favorite places to eat in New Orleans, the place is called Le Madeline, and when I lived there, I was a regular customer, I mean twice a week regular.

All their food is amazing and I’m sure the restaurant had to open more than one location; I was a regular at the one on South Carrolton avenue. The place was full all the time, that is always a good sign, right?

My order would always change because I’ve always been the kind of person that tries new things, but the one thing that I always order was their spinach salad. This spinach salad had red onion and strawberries with the most delicious creamy dressing you can imagine. When I finally asked them, what was on the dressing, they just told me. The dressing was called, French dressing and it was made with traditional French herbs, balsamic, olive oil and plain yogurt.

Of course, I tried to make it a couple of times and failed miserably, that was before I learned to cook and knew what an emulsion means. Now, I know exactly how to make it and to keep it always stable, not only that, I’ve mastered this dressing to the point that I’m pretty sure is an exact replica of the one served at Le Madeline.

I hope they don’t mind I’m promoting their restaurant and sort of giving away one of their delicious recipes, but the thing is, you have to try it and if you’re ever at Le Madeline, taste their French dressing and let me know how mine compares to theirs.

In the meantime, get all your ingredients together and LET’S GET COOKING!!!

DIJON VINAIGRETTE RECIPE

November 12, 2018

Servings: 1 1/2 CUP

Prep: 5 min

Cook: 5 min

Total: 10 min

Difficulty: EASY

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Super easy and simple classic vinaigrette, perfect for bibb lettuce and hearty veggies. A must know for any cook.

By: Gus

Ingredients

• 3 tablespoons DIJON MUSTARD
• 3 tablespoons APPLE CIDER VINEGAR
• 1 teaspoon SALT
• ⅛ tsp BLACK PEPPER
• 1/2 cup EXTRA VIRGIN OLIVE OIL

Directions

• Step 1 In a medium size mixing bowl, add the Dijon mustard, apple cider vinegar, salt and pepper, mix well and then drizzle slowly the olive oil.
• Step 2 Transfer to a glass container and use it within 12 days.

TIPS:

• Add some dry herb to play with the flavors

This Dijon vinaigrette is as simple as a vinaigrette can be. This is a traditional French preparation used in many salads with seasonal ingredients like Bib lettuce, brie cheese, almonds, green beans and tomatoes. You can find the recipe for my French Country Salad right here.

Dijon is a small town in Burgundy and of course they make Dijon mustard since centuries ago, more or less the 1800’s. Burgundy is also known as one the best wine producing regions in the world, so when we talk about Dijon and Burgundy, we are getting as close to French culture as we can get. Dijon mustard is used in many preparations, from dressings, vinaigrettes, sauces and even just as a condiment. If you haven’t had Rotisserie Chicken with just Dijon mustard, you’re missing out in life.

Anyway, you should try making this vinaigrette and also make the French Country salad I was telling about before, you’ll be amazed that the pungency of the mustard goes away whit a high quality olive oil and complements really well any veggie or soft fatty cheese like brie.

Go ahead and try this one, LET’S GET COOKING!!!

GET THE FRENCH COUNTRY SALAD RECIPE RIGHT HERE