Friday, January 6

How To: Make a Vinaigrette

I've been playing around with my go-to salad dressing recipe and finally hit on the perfect one. It's so easy and cheap to make that there's no reason to buy a bottled version and it's a healthier alternative to store-bought anyway. The basic idea is simple: mustard, acid, oil, salt and pepper in a certain proportion - but the combinations you can make from that are seemingly endless. My latest favorite is this lemon and shallot version, but sometimes I like to add fresh minced herbs to it also. Add it to some wild arugula and shaved Pecorino and you have a side dish that takes less than five minutes to make. Or get creative and swap out the lemon for balsamic or rice wine vinegar and the shallots for minced garlic or grated ginger.

Lemon & Shallot Vinaigrette:
  • Combine 1 tsp. Dijon mustard with the juice of one lemon.
  • Add in 1 diced shallot and let stand at room temperature for 10 minutes.*
  • Slowly whisk in 2 1/2 - 3 tbsp. extra virgin olive oil** and season with salt and pepper.

Good for one large salad
*The lemon juice will mellow the raw shallot taste. However, you don't have to wait if you're in a time crunch.
**This is the time to use really high-quality extra virgin olive oil.