July is the month of backyard barbecues and outdoor gatherings with friends. Chef John Tesar’s cookbook KNIFE: Texas Steakhouse Meals at Home has the perfect recipes to entertain your friends and family this summer and we’re going to share one of our favorites. Click here [link to blog] for Tesar’s Perfect Vinaigrette Recipe.
A crisp green salad with a great French vinaigrette is the perfect racy foil to a steak. This is what I consider to be the perfect vinaigrette, more classically French than Italian. The ingredients in this are all strong on their own, but actually soften each other when combined. The vinegar and mustard act on the shallot, tempering its raw fire and leaving it sweet and mellow. Finishing with a drop of lemon juice gives it that little bump of acidity to really take it over the top. Add this to any salad mixture you like: The herb-laden green salad on page 193 is perfect with this vinaigrette too.
YIELD: 2½ Cups
- 1 heaping tablespoon minced shallot
- 1 heaping tablespoon Dijon mustard
- ½ cup imported red wine vinegar or champagne vinegar
- 2½ cups 75/25 canola/olive oil blend (see page 88)
- 1 teaspoon kosher salt
- ½ teaspoon finely ground black pepper
- Squeeze of fresh lemon juice
In a nonreactive bowl, whisk together the shallot, mustard, and vinegar. Set the bowl aside for a minute or two to allow the vinegar and mustard to break down the shallot and make it sweeter.
Drizzle 1 cup of the oil down the side of the bowl, whisking constantly until the dressing is creamy and emulsified. Taste the dressing; if it is too tart, whisk in up to another 1½ cups of oil.
Whisk in the salt and pepper and a squeeze of lemon juice.