French Dressing

A couple of years ago, I began using a little immersion blender, one that I keep on my counter all the time, for vinaigrette. (I no longer keep a standing blender out, though I do own one; I have little use for it.) Once or twice a week, I make a vinaigrette, usually one with about a half-cup of oil (and about half or a third as much vinegar), which is enough for two or three salads. (If you use the immersion blender, the emulsion holds for days.)

I also usually incorporate a shallot, which the blender deals with nicely as long as I peel and chop it coarsely first. If I have tarragon, that goes in there too. But on this day, something inspired me to grab and toss in a half-dozen or so of the cherry tomatoes that were sitting nearby. And, presto – “French” dressing! Fantastic on cooked cauliflower, and equally good on salad the next day.