A Family Secret Revealed

One of the common immigrant rituals that comfort people who have moved far from home is the creation of familiar foods from their countries of origin. Even as a  second generation immigrant  I enjoy eating food that my family consumes in Switzerland. The recipe that is made regularly and exactly like my family does in Switzerland is the following salad dressing.  I was brought up on this salad dressing although my mother used French's mustard for many years instead of the traditional Dijon.  My children will not eat salad with any other dressing other than this family sauce. When I do my yearly trips to Switzerland to visit the family I find a keen pleasure in making the salad dressing, knowing that it will be just like they are used to having.
I apologize in advance for the lack of measurements.  My mother always made the dressing by using her tablespoon but I abandoned that technique years ago, opting instead for a visual feel.

I use a good quality Dijon mustard. Put a couple of generous spoonfuls into a bowl.

I then add some olive oil, Extra Virgin cold pressed. I put in enough so that it covers the mustard, and then a bit more than that.

I then mix in some Apple Cider Vinegar.  The Bragg is my favorite brand.  I also use Balsamic vinegar, and sometimes a combination of the two. It is nice to drink red wine while you mix up the sauce.

Some freshly ground black pepper.

As Canadians we have to put a new twist to the European traditions so we serve the sauce on the side. My Swiss family always dresses the salad, and often makes the dressing in the salad bowl itself. We prefer to keep them separate as then if there is salad left over it can be saved.  One of my endearing memories of childhood meals is having to finish the salad so it wouldn't be wasted.  My father could not see food being thrown away so there was always a lot of pressure to finish the salad, which is actually good for the health.
As I was making the above salad dressing my daughter commented that it reminded her of Aunty Michele, my father's sister in Switzerland. That is when you know you have made a family recipe.