Yes, bottled vinaigrettes are convenient, but they are often full of salt, sugar, and other additives. Making your own vinaigrette is both simple and delicious. I use this recipe all the time. You can use any type of oil that you like (walnut oil, grapeseed oil, avocado oil, etc.) I prefer a light olive oil. One word of caution, be careful of using oils with very strong, intense flavors, like some extra-virgin olive oils. You might like the flavor on their own, but they can overwhelm the delicate flavors in a salad. Try it with Witlof, Blue Cheese & Pear Salad.
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1 small shallot, minced
1 small clove garlic, minced
1 teaspoon fresh thyme, or herb of choice, minced
2 teaspoons grainy or Dijon mustard
3 tablespoons white wine or Champagne vinegar
1 tablespoon lemon juice
1 teaspoon water
3/4 cup light olive oil
Kosher salt and freshly ground black pepper, to taste
Combine shallot, garlic, thyme, mustard, vinegar, lemon, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
- Category: salad
- Cuisine: vinaigrette