Shallot and Mustard Vinaigrette (A Salad Dressing to Rule them All)

MelandBoysKitchen

I came across this New York Times article about a Shallot and Mustard Vinaigrette (A Salad Dressing to Rule them All) and I was intrigued (read it here if you want).  So I learned 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.

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Shallot and Mustard Vinaigrette

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5 from 4 reviews

• Author: Melanie ~ www.melandboyskitchen.com

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Description

Shallot and Mustard Vinaigrette (A Salad Dressing to Rule them All) is a big claim–but I think you will agree it is delicious with lots of variations!

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Ingredients

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• 2 tablespoons finely minced shallots
• 1/3 cup white wine vinegar, champagne vinegar, or red wine vinegar
• 2 to 3 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup avocado oil or extra-virgin olive oil, additional oil can be added according to your tastes

Additional Add Ins:

For Caesar Salad: anchovy paste, garlic, lemon zest

For Greek:feta, cheese, lemon juice and oregano

For a French: thin with creme fiche and minced chives or other fresh herbs

For a sweeter dressing: blend in some honey

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Instructions

1. 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.
2. Add olive oil 1/3 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.
3. 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.

Recipe Source: Inspired by this article by New York Times: Magic with Four Main Ingredients