Last week we went attended an artisan salt class with some foodie friends. Held by Mark Bitterman in the back of his shop The Meadow, we crowded around a long table and drank rosé with open ears. Mark has made his life’s work studying salt, bitters and chocolate, and his shops provide some of the largest selections you can find. Imagine Maine Apple Smoked salt which we had atop vanilla ice cream, or Alanya Lemon salt which I can’t wait to use on pan seared halibut. He shared some of his fascinating travel experiences as well as some very simple, but novel cooking tips. I can’t wait for the next one.
I squirreled away all the tips for using salt as a vehicle to enhance food, and not just use it as an afterthought, but what made me smile was his insistence on making your own salad dressing. Although Mark’s shallot version is slightly different from my vinaigrette, we agree on one very important thing: it is all about the mustard.
There are no measurements below, because you should make it to your liking. Want more of an acid kick? Increase the lemon or vinegar component. Prefer a subtler taste? Up the amount of olive oil. My go-to mustard is a whole grain Dijon, the kind where you can literally see the mustard grains through the glass. This dressing is good for more than just green salad. Try it on potatoes or beets or with some good crusty bread. I promise it will be worth the three minutes it takes to put it together.
Whole grain mustard
Honey (just a touch)