Making a fresh vinaigrette is a quick option for preparing a green salad that is gluten free. This dressing is adapted from a recipe in The Silver Palate Cookbook. It works great with the chives, or by substituting other herbs you have on hand, or no herbs at all.
- 2 Tab. red wine vinegar
- 2 Tab. balsamic vinegar
- 1 tsp. prepared mustard
- ½ tsp. sugar
- ½ tsp. salt
- 1 tsp. ground pepper
- 1 Tab. snipped chives (optional)
- 3/4C. olive oil or safflower oil
Before you begin: Please read the balsamic vinegar bottle to make sure that caramel color is not listed under the ingredients; if it is then use all red wine vinegar (4 Tab. total) to ensure a gluten free dressing. Also read the mustard bottle and look for either a gluten free designation or that the vinegar listed under ingredients is called out as either wine vinegar or cider vinegar; and please open a fresh mustard bottle if there is any chance that the mustard has been contaminated with bread crumbs from a previous sandwich making endeavor.
Whisk together the vinegar, mustard, sugar, salt, and pepper until completely combined. Add the chives. Drizzle in the oil while whisking.
Store the vinaigrette in the refrigerator up to two weeks. If using olive oil the vinaigrette may need to be brought up to room temperature before using because, depending on the temperature of your refrigerator, the olive oil may solidify. Using safflower oil will alleviate this inconvenience.