Creamy Shallot Salad Dressing

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

Makes: 10-12 servings
Prep time: 15 min


  • 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


  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.

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Reviews (1) Questions (0)

1 Review

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.