EVERYDAY MUSTARD VINAIGRETTE

I’m kind of in love with what I call “finishing things”  -  those *accouterments* you use to top off a meal.   Whether it’s a pesto, sauce, vinaigrette or dukkah  - it’s those little things, like flaky sea salt, that elevate everyday ingredients (and bring all the charm).  At any given time, you can find various herby/tangy/salty sauces in my fridge to top any breakfast salad or hippie bowl.  Since I usually do my "meal prep" in batches rather than full meals, it give mes me a lot to play around with during the week.

My famous (to my family only) vinaigrette is my go-to dressing for salads and the like. Since it’s bright & tangy, you could use it to dress a simple bowl of greens or something as hearty as raw kale or brussels sprouts - it never gets old.  This dressing is so flavorful you don’t need much else but maybe shaved radish or parmesan (although feel free to load it up - I always do).  This post, in collaboration with Maille (a brand I’ve always loved & used), is so fitting because this mustard partially inspired the dressing.  Although it has evolved over the years, I love making it with their whole grain mustard for the texture & tang.  The video was made as part of their Flavor Heroes campaign (where you can win 5 Le Creuset! See below) features a little  *how to* including “pasting” garlic, which is a key component to this dressing (& a cute technique to keep around).  Hope you enjoy a little active viewing & hopefully a new "finishing thing" to add to your repertoire. 

Everyday Mustard Vinaigrette (Gluten-free, Vegan) Makes a scant 1/2 cup

  • 1 garlic clove, pasted
  • 1 tablespoon whole-grain or dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1/2 lemon, juiced
  • About 1/3 cup extra virgin olive oil
  • Good pinch of sea salt
  • Freshly ground pepper to taste

First, mince garlic, then using the flat edge of your knife, drag repeatedly across garlic - pressing and dragging across your cutting board.  Repeat the process a couple times until garlic becomes a paste. (See video for a visual)

Then, add garlic to a jar or mixing bowl, with mustard, balsamic, lemon and stir to combine.  If whisking, drizzle in olive oil as you whisk (aggressively!) until mixture emulsifies (thickens, lightens in color, or as I like to put it - “becomes one”. 

If using a jar, combine all ingredients and shake well until emulsified.  Then, season with a good pinch of sea salt and freshly ground pepper.  This dressing is super flavorful - a little goes a long way.  Toss with your favorite greens or anywhere else you’d use a vinaigrette.  The dressing will stay good in an air-tight container in the fridge for up to a week.

THIS POST HAS BEEN SPONSORED BY MAILLE, A BRAND I USE & LOVE.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

CELERY ROOT & PINK LADY APPLE SOUP WITH YOGURT, TOASTED HAZELNUTS & MICROGREENS

In New York, it's been a cold, cold winter this year with no end in sight.  Just a few days ago it snowed again, just 24 hours after the "first day of Spring." While I've been subsisting off brothy, meaty soups (obviously comforting in freezing temps), I'm searching for something a little brighter.  This soup is just hearty enough for a cold night, but has the freshness of Springtime – or more specifically, Spring weather - is hopefully just around the corner.  

If you've never cooked with celery root (or celeriac) – this is your time.  It's a root vegetable with the essence of Spring.  I know it appears pretty gnarly on the surface, but once you shed its knobby skin, it has such a light, fragrant celery taste that anyone would love.  Enjoy this soup warm with good, crusty bread.

CELERY ROOT & PINK LADY APPLE SOUP WITH YOGURT, TOASTED HAZELNUTS & MICROGREENS (Gluten-free, grain-free, vegan opt.)

SERVES 6-8

  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 leek, cut into half-moons
  • 1 small sweet onion, roughly chopped
  • 2-3 pink lady or honey crisp apples, peeled & diced
  • 1 3/4 lb. celeriac, peeled and diced (about 4 cups chopped)
  • 1 medium parsnip, peeled and diced
  • 2 bay leaves
  • 3-4 sprigs of thyme
  • 6 cups chicken or vegetable broth
  • 1 cup full-fat coconut milk, or about 1/2 can
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup hazelnuts
  • 1 teaspoon sea salt, or to taste
  • Freshly ground white pepper
  • Greek yogurt, to serve
  • Microgreens, to serve

Preheat oven to 300 degrees.  Heat a large Dutch oven or saucepan over medium heat with olive oil.  Add garlic, onion, leek, apple, celery root and parsnip.  Sauté for 8-10 minutes, or until onions and leeks begin to soften.  Stir in bay leaves, thyme, nutmeg, broth and coconut milk. Bring mixture to a boil, then simmer over low heat until celery root, apples & parsnips are completely softened.  Season as you go with sea salt and freshly cracked white pepper.

In the meantime, add hazelnuts to a small baking sheet.  Cook for 10-12 minutes or until your kitchen smells nutty and hazelnut skins begin to flake off.  Set aside to cool.  Once hazelnuts are cool enough to touch, rub them between your hands to remove skins (this step can be skipped, but the hazelnut skins will flake off easily and no one wants that in their soup!).  Once most of the skins are removed, roughly chop and set aside.

Once soup is soft, use a hand blender or actual blender to puree soup until smooth.  Season each bowl with flaky sea salt, white pepper and hazelnuts.  Then top with a dollop of yogurt and a handful of microgreens.  Serve immediately. 

This post was originally shot for H&M !