Grilled Asparagus

It’s spring. I hope this asparagus came from somewhere vaguely local. Though I doubt it. It looked glorious in the store and even glorious-er on the grill. I put it on top of some romaine that Karen foisted off on me (she made me mention this), added tomatoes, onions, olives and dressed it with her famous vinaigrette. It was awesome. Every time I make this salad people ask what the hell it is. They did this time too. I take credit now. I’m not above recipe theft.

Shallot caper vinaigrette

1 shallot chopped, about 2 TB

2 TB dijon mustard

2 TB wine wine vinegar

Whisk this all together and slowly

add while whisking:

6 – 10 TB olive oil

Salt and pepper

Once you have the vinaigrette to a lovely rich consistency add;

2 TB brined capers and a little brine

This stuff lasts for a while in the refrigerator, let it sit at room temp 

for a while and re-whisk before using.

Duffy for Duffy

When my friend Sandy Duffy came over for dinner I made a salad that featured my friend Karen Duffy’s vinaigrette. This simple shallot/caper vinaigrette has the power to transform even the most mundane things (though nothing here was mundane) into the most perfect salad. 

The lemon is only for show.

Shallot Caper Vinaigrette

1 shallot chopped, about 2 TB

2 TB dijon mustard

2 TB wine wine vinegar

Whisk this all together and slowly

add while whisking:

6 – 10 TB olive oil

Salt and pepper

Once you have the vinaigrette to a lovely rich consistency add;

2 TB brined capers and a little brine

This stuff lasts for a while in the refrigerator, let it sit at room temp 

for a while and re-whisk before using.

Watermelon

I love watermelon. Any melon really, except for honeydew, which I totally don’t get. Growing up we had muskmelon in our garden. They were always the best, if you could get to them before the raccoons. The problem I have with melons I buy now, well, I have a few of them. You never know how it’s gonna taste, I hate getting one home only to discover it has no taste. They are huge in the refrigerator, and some of them make the refrigerator stink.

At least I have solved the problem of the crappy tasting watermelon. I put it in salad. Even lousy watermelon is good when you put vinaigrette on it. Last night, being lazy, I used vaguely passable bottled Italian. But when I made my own shallot, caper vinaigrette and used pretty good (as opposed to really good) olive oil it was AMAZING. Full disclosure, it is Karen’s vinaigrette recipe but I have made it mine.

Shallot caper vinaigrette

1 shallot chopped, about 2 TB

2 TB dijon mustard

2 TB wine wine vinegar

Whisk this all together and slowly

add while whisking:

6 – 10 TB olive oil

Salt and pepper

Once you have the vinaigrette to a lovely rich consistency add;

2 TB brined capers and a little brine

This stuff lasts for a while in the refrigerator, let it sit at room temp 

for a while and re-whisk before using.