Dijon-Shallot Vinaigrette

I know you can buy salad dressing, but this is so easy and tasty that you really won’t go back to the store bought stuff after you’ve tried it. It’s made with ingredients you’ll most likely have on hand and I usually make a double batch and keep it in a mason jar in the fridge to use during the week. Just remember to take it out of the fridge about ten minutes before you dress your salad because the olive oil will solidify in the cold.

Dressing 1

One tip I recommend for garlic lovers (and if you haven’t noticed we’re big on garlic in our house) I like to grate my cloves into the dressing using a microplane. It infuses the flavor in there fast and you don’t end up biting into a chunk of garlic by accident. Plus, I can’t stand mincing garlic, I’m just lazy like that.

There’s one small thing I learned to do that, I find, really makes a difference when adjusting the seasoning to your dressing. Instead of tasting it with a spoon, use a leaf of lettuce. That’s the way you’re going to end up eating it anyway and it may alter your seasonings in different ways. For example, arugula is already peppery so I wouldn’t add as much cracked black pepper to this type of salad.

This dressing is great with a basic green salad, but I also sometimes use it when I make my Mediterranean Salad. Recipe to follow when we get to “M” in the A to Z challenge!

Dijon-Shallot Vinaigrette
Adapted from Tyler Florence’s Ultimate Vinaigrette

1 shallot, finely minced
1-2 cloves of garlic, grated (to taste)
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon honey
Kosher salt and freshly ground black pepper

DirectionsDressing 2

Combine the shallot, garlic, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify. Toss lettuce with vinaigrette, to taste.


3 thoughts on “Dijon-Shallot Vinaigrette

  1. Pingback: Mediterranean Salad | Tina Evans

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