Extra Virgin Olive Oil
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House Dressing
This perfect vinaigrette recipe comes from Via Carota, the charming West Village restaurant run by Jody Williams and Rita Sodi. Since I first wrote about this recipe, it’s become indispensable not only for me but also for my entire Culinary Brain Trust, who now simply call it House Dressing. This version comes from my book, “Good Things” (Random House, 2025). The warm water in this recipe might surprise you. “We add warm water to make it more palatable,” Ms. Williams said. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” Drizzle this liberally over everything: boiled asparagus, farro salad, steak, fish or roast chicken. And if you don’t have both types of mustard on hand, just use twice as much of whichever you do have.