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Photo:Kristina Bumphrey/Variety via Getty Images
Kristina Bumphrey/Variety via Getty Images
Here’s how to make the chef’s easy homemade vinaigrette that uses those leftover scraps.
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First, Flay added a few pinches of finely diced shallots into the small, nearly empty Dijon mustard jar. Then he splashed in some red-wine vinegar, sprinkled in kosher salt and pepper to season, and added extra-virgin olive oil.
“And then I put just a touch of pomegranate molasses or a little bit of honey, just a touch of it,” Flay said before closing the jar.
After “eyeballing” his ingredients and screwing the lid on tight, Flay shook the jar to combine the vinaigrette.
“A lot of times in cookbooks, you’ll see like 3-to-1, meaning three parts of oil to one part acid or vinegar,” Flay explained. “I’m closer to 2-to-1. I like my dressing assertive, you know, a tiny bit more acidic than most people. That’s just me, you can do whatever you want.”
Opening the jar once everything is shaken up, Flay gave the dressing a taste.
“It’s perfect,” he beamed. “It actually is very good, I don’t have to adjust it at all.”
Flay uses this dressing for a chopped salad, but you can also add it to aCobb salador a light side salad to pair with the protein of your choice. Whatever you decide, you can thank Flay for this easy and sustainable recipe made from pantry staples.
For more quick dressings, check out this4-ingredient vinaigrettethat uses scraps from a jam jar.
Up next:This Lemon-Garlic-Parmesan Vinaigrette Will Make You Want to Eat Salad for Every Meal
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