MOLLY’S VINAIGRETTE
1 Tbsp. Dijon mustard
3 Tbsp. red wine vinegar
1/2 tsp. table salt
5 Tbsp. olive oil, plus more to taste
In a small bowl, combine the mustard, vinegar, and salt. Whisk to blend well. Add the olive oil, and whisk vigorously to emulsify. Taste, and adjust as needed. Depending on your vinegar, you may need more oil. I often add another tablespoon, but it varies. This is a more acidic dressing than some, but it shouldn’t hit you over the head with vinegar.
Variations: Use white wine vinegar instead of red wine vinegar. Or use a mixture of lemon juice and Champagne vinegar. Or add some minced shallot, taking care to let them soak in the vinegar for 15 to 30 minutes before adding the other ingredients.
MOLLY’S MUSTARDS OF CHOICE
Roland Extra Strong Dijon Mustard
Edmond Fallot Dijon Mustard
Beaufor Extra Strong Dijon Mustard
The three are essentially interchangeable. I notice very little difference in flavor, if any, among them.
MATTHEW’S MISO VINAIGRETTE
2 tablespoons rice vinegar
1 teaspoon white miso
1/2 teaspoon sugar
1 tablespoon canola oil
Whisk ingredients together well. Taste and adjust as necessary.
THAI SALAD DRESSING
2 Tbsp. Thai fish sauce
2 Tbsp. lime juice
1 Tbsp. palm sugar or golden brown sugar
1 large garlic clove
Thai green chiles to taste
pinch of salt
Smash the garlic, chiles, and salt in a mortar and pestle. Stir in the remaining ingredients. Adjust to taste.
PAUL NEWMAN’S BARE CHEST
Have either of you had Amora dijon mustard? I use it all the time in my vinaigrettes (3:1 oil to vinegar) but have only seen it in France. It’s pretty inexpensive, except for the flight.
I love Amora! And you’re right: in France, it’s super-cheap. Wish we could get it here.
I know I’m not even commenting on the salad dressing portion of this post, but I wanted to thank you explicitly for posting that photo of Paul Newman. What a man… (*whistle!*)
Nice picture of Paul! Thanks for that Molly.
Also wanted to add that I too hate traditional condiments, especially mustard (ketchup, mayo, pickles, relish are included, BBQ sauce is ok for some inexplicable reason). Matthew – I understand.
I disagree on the balsamic vinegar though and often will have just balsamic vinegar on my salad with a lot of fresh black pepper.
And I thought I was the only one who had a thing for Paul. Loved him and I this podcast, keep em coming!
I’m gay so I don’t have a thing for bare-chested men (they normally disgust me, actually), but this picture is great! Love the warm tones, the depth of field, the little dog, and the woman’s outfit.
Any olive oil brand recommendations? Actually, I’d love a show on olive oil and its various traits.
I didn’t know the name for the super-peanuty Malaysian dressing (gado gado) THANK YOU for that!
Love your podcast (and your Hungry Monkey book Matthew!)
Thanks! Gado-gado is actually the whole salad. The dressing, according to James Oseland in _Cradle of Flavor,_ is called Saus Kacang Tanah.