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). Although it has evolved over the years, I love making it with whole grain mustard for the texture and tang. The video below features a little *how to* including “pasting” garlic, which is a key component to this dressing (and a cute technique to keep around). Hope you enjoy a little active viewing & hopefully a new “finishing thing” to add to your repertoire.