I came across this New York Times article claiming a salad dressing to rule them all and I was intrigued (read it here if you want). So I read that this basic vinaigrette, made in big batches from real ingredients, could live happily and indefinitely in your refrigerator door. How cool is that?! I don’t know about indefinitely but a few weeks or a month would be great!!
It went on to say how versatile it can be:
“But with robust vinegar and shallots, this dressing is itself a pantry staple that can be tweaked each time you use it. Just before serving, pour out the amount you need, then add anchovy paste, garlic and lemon zest to make a Caesar dressing. Or whisk in feta cheese, lemon juice and fresh oregano for a Greek salad. Or blend in some honey to make the flavor more appealing to children. Or thin it with crème fraîche and minced chives to make a French-accented creamy dressing.”
I am not a fan of store bought bottled dressings, so I almost always make my own (although I do have a few exceptions like in this recipe for Celebration Salad–now that bottled poppyseed dressing is actually good, especially in that particular salad combination!) I try to have a salad everyday for lunch or with dinner, so I am always on the lookout for a good dressing recipe. So I, of course, had to try this recipe and let me tell you, I was not disappointed! It was fantastic! Came together quickly, seems to stay fresh and great week after week in my fridge and I have even taken the suggestions to add different ingredients to suit the salad I am serving. I love it! I know this dressing will be a staple in my kitchen from here on out. I find when I have a good dressing already made in the fridge, I am much more likely to eat salads!
Before making this I had to remember to pick up shallots when I was at the store. Do you use shallots? I do not use them often but I think I should start! Shallots are inexpensive and have great flavor that reminds me of a cross between an onion and garlic. I love them and I am going to find more ways to use them. Also, I have been using Avocado oil a lot lately and I really like it, but this is also great with Extra Virgin Olive Oil. As always, try to get the best quality oil and vinegar you can, it really does make a HUGE difference in the taste of your dressing.
One Year Ago: Chocolate Sugar Cookies (AKA Swig Dirtballs)
Three Years Ago: Buttermilk Banana Muffins
Four Years Ago: Crispy Almond Flour Chocolate Chip Cookies (Gluten Free)
Five Years Ago: How to Shape Crescent Rolls
Six Years Ago: Sweet “heart” Peanut Blossom Cookies
Seven Years Ago: Pirate Birthday Cake
Eight Years Ago: BBQ Chicken Pizza
Nine Years Ago: Homemade Naan
Ten Years Ago: Black and White Bean Dip
- 2 tablespoons finely minced shallots
- ⅓ cup white wine vinegar, champagne vinegar, or red wine vinegar
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅔ cup avocado oil or extra-virgin olive oil, additional oil can be added according to your tastes
- In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
- Add olive oil ⅓ cup at a time, shaking very well after each addition, until smooth and emulsified (you could do this in your blender or with an immersion hand held blender). Taste and add more olive oil, a couple of Tablespoons at a time, if dressing is too tart for your tastes.
- Use immediately or refrigerate up to 3 weeks. If using olive oil it will form a lump when chilled, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.