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Really Good Vinaigrette

By Kristy Mucci
February 9, 2016
6 Comments


Author Notes: I was inspired by the vinaigrette recipe in Heartburn, by Nora Ephron, to get back to making proper salad dressings. This is a doctored-up version of it that I've been making. Nothing groundbreaking, but solid. —Kristy Mucci

Serves: 1

Ingredients

  • 2 tablespoons mustard, either dijon or champagne
  • 2 tablespoons good vinegar (I really like Noble's Tonic No. 4)
  • 1 small shallot, minced evenly
  • 6 tablespoons olive oil

Directions

  1. Add all ingredients to a mason jar, cover, and shake until the dressing is thick and creamy. Save whatever's left in the mason jar for your next salad (it's even better the next day).

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Reviews (6) Questions (0)

6 Comments

Ardyth E. February 21, 2016
This is not just the best vinaigrette -- it's the only vinaigrette. Here's to Nora for civilizing salads and making us look like geniuses!
 
Author Comment
Kristy M. February 21, 2016
Civilizing salads! I love that! Yes, a million thanks to Nora for improving our salads, and for all of her work.
 
Ardyth E. February 21, 2016
And her spirit.<br />
 
gabby February 15, 2016
I started using plain oils instead of olive oil for vinaigrettes (inspired by David Lebovitz). Also nice: 3/4 amount mild oil plus 1/4 amount (3 to 1 ratio?) walnut oil. Your mix is perfect for the canal house/let's be French bottom of the bowl technique (vinaigrette mixed in salad bowl, greens places on top, all tossed at table).
 
judy February 23, 2016
I like the bottom of the bowl technique as well. sometimes I make a oil/vinegar/herb blend for m my roasted veggies, toss them in the bowl and bake. the dregs from this blend become the base for my viniagrette. then I make the salad on top of the dressing. I always throw in pumpkin and sunflower seeds, and if I want a a hint of sweet, a few raisins.
 
Ted B. March 12, 2016
That sounds wonderful!