Gluten-Free

Creamy Shallot Salad Dressing

December 30, 2018
2 Ratings
Photo by Brussels Sprouts for Breakfast
Author Notes

I keep this one in my fridge all the time for delicious, quick weeknight salads. —Brussels Sprouts for Breakfast

  • Prep time 15 minutes
  • Makes 10-12 servings
Ingredients
  • 3/4 cup olive oil
  • 1/2 cup champagne vinegar
  • 1 lemon (juice)
  • 1 small shallot (peeled and halved)
  • 2 cloves garlic
  • 2 tablespoons course Dijon mustard
  • 1 teaspoon Worcestershire
  • 1 teaspoon salt
In This Recipe
Directions
  1. Pulse all ingredients together in a blender or food processor until very smooth, about 2 minutes. Transfer to a resealable container and store in the fridge.

See what other Food52ers are saying.

  • Megan
    Megan
  • zoemetro uk
    zoemetro uk
  • Lisa Shetler
    Lisa Shetler

3 Reviews

Lisa S. May 19, 2020
I made this dressing today for my grilled chicken salad and it is delicious. It has lots of flavor and it really enhanced my beautiful meal. I will make this weekly to always have it on hand. It was very easy to make with my blender. I highly recommend this dressing.
 
Megan June 17, 2019
Yummy! I love a nice sharp dressing. I usually wing it with salad dressing, but it's nice to have a solid recipe I can keep in a jar in the fridge.
 
zoemetro U. January 8, 2019
Wow! This is some super-umami dressing. I am always adding a dash of Worcestershire (and Tobasco) to recipes but I never, ever thought to add it to a vinaigrette! But it totally makes sense when one considers the ingredients of the ubiquitous Ceasar salad. Indeed, I can only lament, "Why did I never think of this." Lucky for me Brussel Sprouts did. The only thing I did change was roasting the garlic cloves in their skin/coated in olive oil for 20 min at 400 degrees because my family is not a big fan of raw garlic. Winner, winner salad dinner. Thank you Brussel Sprouts for Breakfast.