I’ve never met a vinaigrette I actually liked. Well, okay, that’s not completely true. Cavalli Pizza‘s Homemade Balsamic Vinaigrette is delicious, possibly because it’s made with Balsamic vinegar. Balsamic vinegar’s natural sweetness would help to offset some of the pungency. And even Cavalli’s dressing makes me all pucker-faced if I get too much of it in a bite.

You see, there’s something about my brain, or my tongue, that rejects the uber-tartness of vinegar (and anything else with that sharp flavor). I know it’s a physical thing, wherever in my head it springs from, because no on in my nuclear family (father, mother, two sisters) ever liked those overly sharp tastes. It was genetic. In our house, mustard was a thing used very sparingly on sandwiches, and even then, applied on top of mayo to soften the impact. My mother never, ever cooked anything in which a vinegary was the predominant flavor.

So I don’t like vinaigrette. And I’m not wild about really tart things (like tomatillo sauce, for example). (I do like dill pickles, though, so sour is okay…just not tart. Apparently there’s a difference.)

So why am I making vinaigrette for tonight’s dinner?

There’s this salad. Side dish. Salad. Well, vegetable-combo thing. And we’re going to have it with tonight’s baked ziti. It’s easy to make, goes well with pasta…and calls for French vinaigrette. Here’s the recipe:

Artichoke Hearts of Palm Salad

Canned Artichoke hearts, cut into bite-sized pieces
Equal amount of Canned Heart of Palms, cut in pieces
Black olives
Cilantro
Garlic Powder
Salt & pepper (or Uncle Chris Steak Seasoning)
La Martinique French vinaigrette dressing

Combine the first four ingredients. Season to taste with the garlic powder, salt & pepper. Stir in vinaigrette. Refrigerate until ready to serve.

I’ve never been able to find La Martinique French vinaigrette, so I substituted another brand. And added sugar. Like I said, can’t stand that sharp vinegar taste, and sugar tones it down, so I add sugar.

But I’ve been reading that there’s a whole world of difference between store-bought vinaigrette and homemade (duh), so I thought I might as well give it a whirl. Of course, I’ve also read that what kind of Dijon mustard you use to make the French vinaigrette makes a huge difference, too, and the Private Selection (Kroger house brand) or Market Pantry (Target house brand) are probably not on the list of preferred choices, but you just watch and see how I don’t run out and buy a new bottle of Dijon mustard (which I can’t abide by itself).

So I may be fighting a losing battle here, but sometimes it helps to at least think you’ve made your best effort. Or best within reason.