Mustard Shallot Vinaigrette
If you could taste this photo, you’d know this monotone salad is packed with surprising flavor. That’s because I added a bunch of odds and ends from the crisper drawer – including an array of leftover soft herbs from recipes I made in the last week – to create a carousel of flavors.
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 168 |
| Fat: | 19 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 286 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Calculated per serving. | |
by Reed Dunn
Serves: 6
Ingredients
- 111 Lemon, medium, juiced (about .25 cup juice)
- 2 Tbsp2 Tbsp2 Tbsp Dijon Mustard
- 2 Tbsp2 Tbsp2 Tbsp Red Wine Vinegar
- 111 Shallot, small, minced (about 2 to 3 tablespoons)
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
- .5 cup.5 cup.5 cup Extra Virgin Olive Oil
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add ingredients in the order listed above to a small jar. Secure the lid and shake for about 45 seconds to mix well.
- Taste and adjust seasoning, as needed. If the vinaigrette seems too thin, add a bit more mustard to thicken it up. If the vinaigrette seems too thick, add a bit more olive oil.
- Store leftover dressing in the air-tight jar in the refrigerator for up to 5 days.
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