Ask For It!
Readers’ favorite recipes from Jackson Hole restaurants
I will use any excuse I can think of to enjoy the The Bistro’s vinaigrette. My husband is the chef in the family, and I can’t wait for him to make it at an upcoming family dinner. — KENDRA ALESSANDRO, JACKSON
PHOTOS BY ALLISON ARTHUR
The Bistro’s Vinaigrette 1/2 cup red wine vinegar 1/2 cup shallots, peeled 1/2 cup Dijon mustard 1 tablespoon sugar 1 tablespoon fresh thyme leaves 1/2 bunch Italian parsley leaves 1 1/2 tablespoons black pepper 1 tablespoon kosher salt 1/2 cup olive oil 1/2 cup canola oil > Combine all ingredients in an immersion blender. Blend until mixture is homogeneous.
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