UPDATE Nov 2013: Safflower Oil is all the health rage right now according to Dr. Oz. I just made this recipe again and used half olive oil and half safflower oil. There is absolutely no taste difference in my opinion. What I DID notice is that the ingredients emulsified with just shaking--the oil and vinegar did not separate. I also realized that I had omitted the mustard the first time but didn't this time. Gee! What a difference that one ingredient makes!// This recipe is a keeper! I used the scaled down recipe. Critical to the dressing, in my opinion, is to make it ahead and let it sit a day or so so that all the ingredients can incorporate. It just doesn't taste that good right after it's made but rather much better after it sits. It does have a strong vinegar taste but that will also depend on the acidity of the red wine vinegar that you use. If you have doubts or are not a 'vinegar' person, don't add all the vinegar at one but rather taste and add. Love the fact that it doesn't have to be refrigerated, too. Will make this again and again.
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UPDATE Nov 2013: Safflower Oil is all the health rage right now according to Dr. Oz. I just...