Originally (heavily) adapted from Fine Cooking, this is the dressing I use when I make Oven Roasted Cauliflower and Chickpea Salad. A little tart, it stands up beautifully and adds a good amount of zip to the salad.
Often grains and legumes can be a bit dull on their own, and even though the chickpeas I used were Chickpeas with Bay and Thyme, a common pitfall of these types of salad is dullness. Some of the healthier foods need a bit of zip to add a good balance and keep them interesting.
This dressing doesn’t fail – and I’ll use it for all kinds of things in the future – especially for drizzling or tossing roasted veggies while they’re still warm from the oven. I think you’ll like it, too! The version using Rice Wine Vinegar is my favorite.
Red Onion Vinaigrette
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- a few grinds of pepper
- 1/2 red onion, finely diced
- 1/4 cup Champagne, White or Rice Wine Vinegar
- 1/4 cup good Olive oil
Mix together mustard, honey, salt, pepper and onion with vinegar in a small jar. Let sit until the red onion has softened slightly and the vinegar is beginning to turn a blush color, about 10 to 15 minutes.
Add olive oil and shake until emulsified into a creamy dressing.
Taste: the dressing should have a good tartness to it – it has to carry the salad. Add a little more vinegar if necessary.
From the kitchen of www.frugalhausfrau.com
Put Your own Spin on it:
While I haven’t yet tried it, I’ll be tossing in some sweet Vidalia onions next time I make this recipe, now that now that I’m seeing them in the stores.
I’ll be toting this recipe along to Fiesta Friday #88, hosted this week by Julie @ Hostess At Heart and Liz @ spades, spatulas & spoons . Thank you, Angie of the Novice Gardener, as usual, for putting on this party!