Really Good Vinaigrette
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
-
2
tablespoons mustard, either dijon or champagne
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2
tablespoons good vinegar (I really like Noble's Tonic No. 4)
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1
small shallot, minced evenly
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6
tablespoons olive oil
- 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).
- This recipe is a Community Pick!
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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!
Kristy is an expert at making things pretty and a former Associate Editor of Food52.
Civilizing salads! I love that! Yes, a million thanks to Nora for improving our salads, and for all of her work.
And her spirit.
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).
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.
That sounds wonderful!
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