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A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
1. In a small bowl, toss the shallot with the vinegar and season with salt and pepper. Let stand for 15 minutes, then whisk in the oil.
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Then, add six tablespoons of red wine vinegar (or white wine or sherry vinegar). The typical ratio of vinegar to oil is one part acid to three parts oil, however, Thomas Joseph prefers to use less ...
To make the vinaigrette, measure out 2 tablespoons of the orange juice and place it in a small bowl. Whisk in the vinegar, mustard and shallot.
To make this hyped-up pasta you'll need linguine (I used Rao's Homemade Linguine Pasta), cherry or grape tomatoes, an onion, garlic, red pepper flakes, basil, extra-virgin olive oil, salt and ...
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