If you prefer not to eat all American breakfast foods, like Ken, then look upon it as a first lunch.
Here’s our first lunch on this Sunday, a twist on eggs and grits. Add sautéed summer squash, arugula, and paprika.
Try this: Make your own salad dressing. From scratch. I dare you. If you do I bet you’ll never hit the bottle again.
I’m sharing a very simple recipe courtesy of Alton Brown, one of our first forays into homemade dressings. Kick it up and add some dill like we do. Enjoy!
Veni Vedi Vinaigrette
- 2 ounces red wine vinegar
- 2 teaspoons Dijon mustard
- 2 garlic cloves, mashed
- 1/4 teaspoon kosher salt
- 3/4 cup olive oil
Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.
Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.