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Food and Drink

Here's some vinaigrette to go on your greens

BRATTLEBORO—The freshest way to dress a salad of locally-grown greens is with a simple homemade vinaigrette.

Matt Goddard, owner of Brattleboro’s Backside Cafe, shared the recipe for his house vinaigrette salad dressing.

“It is super-easy,” Goddard said. No special equipment other than a jar or bowl, and either a fork or whisk, is necessary. If you have a jar with a lid, you can skip the fork or whisk and just shake it.

“I use the classic combo of one part vinegar to three parts olive oil. I have used all grades of olive oil, from pomace to extra virgin,” he said.

Pomace is less expensive, and has a stronger olive flavor. Extra-virgin will cost more, and often tastes more delicate.

“For the cafe, I use red wine vinegar, but I use balsamic for specialty vinaigrettes,” Goddard said.

He then adds “a few spoonfuls of decent-grade mustard. Use a smooth kind, nothing grainy. I use Dijon."

“Then I herb. For a gallon of vinaigrette, I use a heaping tablespoon of each: tarragon, basil, oregano, parsley. Pinch of black pepper, and voila,” he said.

Goddard noted his herb mixture varies depending on what he has around. If you are not running a restaurant and do not need a gallon of vinaigrette, just a pinch of each herb will do.

But remember, if you are using fresh herbs, you will need to multiply the amount you use by three.

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Originally published in The Commons issue #309 (Wednesday, June 10, 2015). This story appeared on page C1.

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