Red Wine Vinaigrette
This is the original flavor - my mother's recipe that started it all. With the roots of a traditional french vinaigrette, it's pure, classic sophistication.
My mother started making it in the 70s when she wanted a dressing without sugar to feed her family. (At the same time she eliminated ALL sugar from our diets and started making her own birchemuesli with less than delicious results – ahem!) She and her French cousin, Brigitte, make more or less the same dressing – Brigitte thinks she got the recipe from my mother; my mother thinks she got it from Brigitte! No one knows.
Our mother would toss it on iceberg lettuce with some spring onions pretty much every night. These days, she has upped her lettuce game, she also no longer makes it herself, but prefers to buy it from us. We give her a 100% discount.
HOW TO STYLE IT:
- Tossed in pasta salad
- Steak marinade soups
- Classic caprese
INGREDIENTS: Olive Oil, Balsamic Vinegar, Red Wine Vinegar, Garlic, Dijon Mustard, Sea Salt.