top of page
  • Writer's pictureTina Brand

Finders Keepers: Salad Dressing

Samin Nosrat of the famed Salt Fat Acid Heat cookbook and tv show wrote with joyful enthusiasm in the New York Times Cooking column about a favourite West Village restaurant's insalate verde dressing. She writes (and talks) with such enthusiasm and humour... she enthused so much about this salad dressing recipe, claiming she'd be happy to drink it straight, that I had to make it right away! She was right of course! I have a jar at the ready to splash onto anything- I'm totally hooked. I think you might like it too.

Here is the restaurant Via Carota's recipe by way of Samin Nosrat.

FOR THE DRESSING: 1 large shallot, minced 2 tablespoons plus 1 teaspoon aged sherry vinegar, plus additional, as needed 1 tablespoon warm water 1 cup extra-virgin olive oil 1 ½ teaspoons Dijon mustard 1 ½ teaspoons whole-grain mustard 1 ½ teaspoons honey (optional) 2 sprigs thyme, washed and stripped 1 large clove garlic, finely grated Salt and freshly ground black pepper Method: Place the shallot in a fine-mesh strainer, and quickly rinse with cold water. Allow to drain, then place in a medium bowl, and add vinegar and warm water. Allow to sit for 2 minutes, then whisk in oil, mustards, honey (if using), thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.


bottom of page