Chef and author Alison Roman joins TODAY, along with 'Gilmore Girls' star Lauren Graham, to share her recipes for all-beef meatballs and a salad with mustard dressing!
Adding water to a dressing was something I gleaned from one of the more famous salads of our time, the insalata verde at the New York institution Via Carota. Once I noticed it in that recipe, I saw it appear elsewhere, usually in older cookbooks without photos , and it makes sense: The dilution allows for more dressing to be applied, rather than having something so acidic that you are forced to limit your consumption of it.
Not unlike its role in a well-shaken martini, water as an ingredient provides balance. Don't skip it. I intend for you to use this all-purpose, excellent mustard dressing for things beyond a bowl of gorgeous greens. Perhaps you'll use it to coat black lentils served alongside a coil of browned sausage to pretend you're in France. Or spoon it over a little sliced chicken and lettuce, cozied next to a jammy egg and some crispy bacon for a Cobb-like experience. It can be tossed with sprigs of parsley served next to a baking dish of bubbling beans, or it can be treated as a sauce for just cooked pieces of seared trout and a pile of steamed green beans. An excellent mustard dressing is something everyone should have in their fridge, to dress any number of grains, proteins or vegetables at a moment's notice. The perfect vessel for storing it is, of course, an old mustard jar, but any sort of reusable container also works.Swap option: Whole-grain mustard will give you nice texture and look more like a"dressing," while Dijon will look creamier, more like an emulsified vinaigrette. Both are great. You can sub red wine vinegar or sherry vinegar for the white wine vinegar.
Gluten-Free Healthy Light No-Cook Nut-Free Quick Vegan Vegetarian
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