Is.’s favorite color is yellow. Sometimes when we ask her what she
wants to eat, she answers "yellow." So I picked up a yellow-topped shaker
bottle that will from now on hold whatever vinaigrette of the week I have
concocted.

This week, it has been The Original Yellow. Put the following into a
container:

1 c. salad oil
1/4 cup rice vinegar
1/3 cup lemon juice
1 heaping tbsp. dill weed (fresh if you can get it, but dry will work as
long as you have time–a few hours–to let everything loosen up before serving)
1 tbsp. sugar (I can’t taste it; probably optional)
1/2 tsp salt (or not)
1/2 tsp black pepper (or not)

I know it breaks from the usual oil-acid ratio most good vinaigrettes strive
for. That rule does not have jurisdiction here. Next you will stir it together, then transfer it to a jar or bottle of some sort for thorough shaking. Henceforth you will be
tempted to eat it on everything, especially leafy greens. For the past
three days, I have poured The Original Yellow over Two-pea Salad (summer greens,
snow peas, regular old green peas (chilled), nectarine wedges, and crunchy chow mein
noodles), submarine sandwiches, and chicken-hummus wraps.

The dressing, by the way, doesn’t look yellow. But the
ingredients–except for the dill–reflect or bear the resemblance of various
hues not far removed from yellow.

If you are not impressed with the dressing, perhaps you will be impressed
that this is the 1,000th entry at Earth Wide Moth. That’s how fond I am of The Original Yellow.