Bottoms Up

Don’t know about you, but I always struggle to make my dressings a little fruity or nutty to pair well with wines. Guess what? The Culinary Institute of America has developed a lemony vinaigrette that works really well with dry whites like white Burgundy and California Sauvingon Blanc. Here it is:

Whisk together: one egg yolk (or egg yolk substitute), two tablespoons lemon juice, one cup extra virgin olive oil (I’d probably do a bit less, that’s a lot of oil), and a pinch of salt. That’s it. Drizzle over butter lettuce, roasted root veggies ro even grilled or sauteed fish. YUM.