In our October edition, chef and recipe developer Mary Nolan shared her favorite salads around the Lehigh Valley. Here, she’s dishing a salad dressing recipe from her home kitchen on Chew Street in Allentown.
Mary’s (Almost) Famous Vinaigrette
Makes 2 cups
Ingredients
Juice of ½ a fresh lemon (if you don't have a lemon, just skip it)
1 Tbsp. balsamic vinegar (cheap stuff is fine but I don't recommend any with flavoring/infusion like fig, etc.)
Approximately ½ cup red wine vinegar (I like Regina brand)
1 heaping Tbsp. Diamond Crystal kosher salt (use half if using another kind of salt)
1 Tbsp. Dijon mustard (I like Maille brand)
1 1/3 cup olive oil (not extra virgin*)
*Straight extra-virgin olive oil has a tendency to taste too fruity and slightly bitter in a vinaigrette. I use a blended olive oil which has a more neutral flavor. But if you only have extra virgin, use half EVOO and half canola, vegetable or safflower oil.
Instructions
Pour the lemon juice, if using, and balsamic in a large liquid measure (one that holds at least 2 cups) and add red wine vinegar until you reach 2/3 cup. You want a total of 2/3 cup of acid (a combination of lemon, balsamic and red wine vinegar). Add salt and mustard and then oil until you reach the 2 cup mark on the measuring cup. Blend with an immersion or upright blender. If you don't have either, you can shake this in a mason jar with a lid. Store in the refrigerator for up to 4 weeks.
Watch Mary make it on Instagram! Be sure to follow along @chefmarynolan for more recipes.
