Salads, Sauces & Dressings

¼ cup red wine vinegar
¾ cup olive oil
2 teaspoon of one of: fresh chopped basil, minced scallions, fresh thyme or marjoram.
Salt and freshly ground pepper to taste.
Optional variations: add one or all of: 2 teaspoon small capers, 1 teaspoon anchovy paste, 1 teaspoon prepared mustard

These are classic Italian proportions. Add more vinegar or olive oil if preferred.

Stir together and serve at room temperature. Prepare fresh as needed to avoid refrigeration.

Mustard-Dill Vinaigrette with Green Beans or Potatoes

1 teaspoon imported mustard, such as dijon
1 tablespoon finely chopped shallot
½ teaspoon finely minced garlic
1 tablespoon finely chopped fresh dill
(can substitute parsley)
1 tablespoon red wine vinegar
¼ cup olive oil
salt and freshly ground pepper to taste
¾ pound string beans or
6 small new potatoes

Place the mustard, shallot, garlic, dill and vinegar in a mixing bowl. Gradaully whisk in the oil, then the salt and peper, stirring until well blended. Can be made several hours early and refrigerated. Bring to room temperature before using.

For green beans: Cut off the ends. Drop the beans into 2 cups boiling water and cook until crisp-tender, about 4 minutes for slender beans or 7-8 minutes for thick ones. Test by taste - they should be a little firm

Drain beans then rinse briefly under cold water. Drain again and dry with paper towels. Place in bowl and toss with dressing.

For potatoes: Boil or steam them until tender, about 20 minues. Cut into quarters and toss with dressing while still hot.

Penne Salad Vinaigrette with Olives

1 pounds penne pasta
½-1 cup each chopped, pickles, red onions, red onion, black olives
2 tablespoons white vinegar
2 tablespoons olive oil
1 teaspoon Freshly ground black pepper
1 teaspoon salt

Boil the paste till done. Drain and rinse with cold water until cold. Put them into a bowl. Sprinkle them with the vinegar - oil mixture turning gently. Add the rest of the ingredients. Mix.