This past Sunday I did just that. I made new vinaigrette and roasted tons of vegetables (red potatoes for morning breakfast burritos and butternut squash for both soups and salads) to marinate. Beets, sliced fennel, chickpeas, and artichoke hearts were all marinated with this shallot vinaigrette. Stored separately in ball jars, makes whipping up a quick salad or antipasto bar a snap.
This is not one of those nights where we sit down and eat together as a family. Everyone is on a different schedule. Setting up both a pizza and an antipasto bar gives “self-serve” a whole new meaning. Cheeses are put out into bowls, homemade sauce is thawed and warmed, and the dough is individually wrapped, resting in the refrigerator. Using this gluten free dough recipe was a huge hit. Not only is it super duper easy, it was stress free. It’s better than any traditional pizza dough I have made in the past. All the kids have to do was roll out their dough and decorate with their toppings of choice. How much fun is that?
1 1/2 tablespoons minced shallots
1 teaspoon dijon mustard
1 teaspoon honey
3/4 teaspoon Celtic sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
2 3/4 tablespoons red wine vinegar
2 tablespoons fresh squeezed lemon juice
3/4 cup extra virgin olive oil
• combine first 8 ingredients in a glass jar. whisk to combine.
• slowly add the olive oil, whisking the whole time.
• will keep in the refrigerator for 1 week.
The Urban Baker / SusanSalzman.com