This is the dressing that goes with the above named recipe, but this, or any number of variants, could go with any salad of dense leaves such as the cabbages, kales, or things like mei quin choi or shredded carrot or celeriac. Lighter in oil, this recipe will not emulsify like a regular vinaigrette. Adding mustard will help the salad thicken, but be careful what mustard you use and how much lest you blow out the dressing and just have a thin and pungent mustard garnish for the salad.
INGREDIENTS:
4 tablespoons white wine vinegar
8 tablespoons neutral flavored oil such as sunflower or grape seed or avocado
1-2 teaspoons Dijon style mustard if you wish (nothing too pungent, although a little sweetness to the mustard would not go amiss)
¼ teaspoon toasted caraway seeds, powdered
Salt and pepper to taste
Options:
1 teaspoon sugar
1 teaspoon finely minced shallot
METHOD:
Put the vinegar into a large non-reactive bowl. If using, add the shallot and/or sugar and whisk to combine. Allow to rest 10 minutes. If using mustard, whisk in.
Add the caraway seeds and salt and pepper and whisk to combine.
Drizzle in the oil in a thin stream and whisk like mad to try to emulsify the oil and vinegar. Balance flavor if needed. Use right away on the Red Cabbage salad or transfer to a jar and store in the refrigerator until needed.
Yield: ¾ cup
Source: Chef Andrew E Cohen
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