Ingredients:
1/2 Cup Red Wine Vinegar
1 Cup Olive Oil
2 TBS Sugar
Equipment:
A small mixing bowl, small Tupperware container with a lid or an empty squeeze bottle
Method:
Measure all the ingredients into your container (I use a squeeze bottle-you can buy generic ones at the dollar store) and mix thoroughly. I use the squeeze bottle so I can just shake the mix vigorously before each usage.
Commentary:
I especially like this with chopped romaine, home made croutons (store-bought is fine too), lardon (crispy fat bacon pieces), roasted red pepper strips, grated boiled eggs, freshly grated Romano cheese and toasted walnuts. I also use this as a marinade for chicken and shrimp that is going on the grill.