The Parts: The Salad Dressing

Busy times around here: we've been working on a huge project.

Hopefully, this week I'll be able to show you the project, near completion. In the meantime, I'll be posting the "details" of my Thanksgiving menu.

The Salad: Shredded savoy cabbage and apple with garlicky-red wine-Worcestershire dressing, aka Rose's Vinaigrette.

Rose's Vinaigrette

From Martha Stewart Living, December 2009. I made this last week for the first time, and have made it already a second time. It's a lovely dressing, deeply flavored, and just the right balance of savory, sweet, and biting.

You will need:

1 tablespoon minced garlic

1 teaspoon Dijon mustard

1 teaspoon brown sugar

3/4 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Worcestershire sauce

2 1/2 tablespoons red-wine vinegar

2 tablespoons fresh lemon juice

3/4 cup extra-virgin olive oil

To make the dressing:

In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.