I quizzed Chaz at Stella’s about their basalmic vinaigrette recipe and we told me it was equal parts basalmic vinegar and olive oil with some dijon mustard. The next day I asked Stella and she said he was full of crap and wouldn’t dare give away her recipe (I told her it wasn’t like I was asking for her rice pudding recipe). So I cooked up my own recipe:
- 1 cup olive oil
- 1 cup basalmic vinaigrette
- 2 tablespoons dijon mustard (acts as emulsifier and keeps the oil and vinegar from separating)
- 2 teaspoons of ground flaxseed (I had it laying around the kitchen)
- 2 teaspoons of wheat germ (adds texture + plus it was lonely in the fridge)
Mix and blend. Yumba. Just had it over mesclun greens.