Alex Guarnaschelli’s 3-2-1-1 Vinaigrette
makes about 1/2 cup
3 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. cool water
In a medium bowl, whisk together the olive oil, red wine vinegar, mustard, and water.
This is an easy recipe to carry in your head or teach to kids. I’ve cheated on Alex and substituted a wide variety of oils, vinegars, and even Local Food Folks’ Dill Pickle mustard.
Annette Januzzi Wick
Annette is a writer, teacher, and author of two memoirs, I’ll Be in the Car and I’ll Have Some of Yours. She is a second-generation Italian-American with roots in Calabria and Abruzzo. As a resident of Over-the-Rhine, she’s lucky enough to walk to Findlay Market twice in a day whenever she forgets an ingredient. Visit annettejwick.com to learn more.
