We love this recipe. I make it at least once a week, because it's my husband's favorite side dish.
I do the measurements on olive oil and vinegar backwards. 1/4 cup olive oil, 1/3 cup vinegar. The other way was a little too oily. I also add pine nuts (before or after chilling), and my husband gets cranky if I forget the pine nuts. For the Dijon mustard, I use stone-ground mustard. And I almost always an entire pod of garlic. We're of the opinion that you can never have too much garlic, especially if you both have it. I salt everything to taste, so I'm sure I use more like 1/2 tsp. like other commenters mentioned. But I don't even measure salt, I just salt to taste.
Oh, also I usually forget to make this ahead of time and end up only marinating it for 1 hour, which is probably why I can get away with using extra vinegar. It doesn't have to marinate for 3 hours. It's fantastic anyway.
Wonderful recipe, thanks for sharing!
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We love this recipe. I make it at least once a week, because it's my husband's favorite side...