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Basic vinaigrette
Reviews: 198
Ingredients:
- 1 tablespoon finely chopped shallot;
- 1⁄4 cup red wine vinegar;
- 1⁄2 teaspoon kosher salt, plus more to taste;
- 1 teaspoon Dijon mustard;
- 3⁄4 cup extravirgin olive oil;
- Ground black pepper.
How to make
Basic vinaigrette
Basic vinaigrette
- Place the shallot, vinegar, and salt in a medium bowl and set aside for 5 minutes. This mellows the shallot and dissolves the salt. Whisk in the mustard. While whisking vigorously, add the oil in a slow, steady stream. Season with pepper and more salt, if needed.
- Use soon or transfer into a glass jar with a tight-fitting lid and refrigerate for up to 1 week. Return to room temperature, shake vigorously, and check the seasoning before serving.
- Tips and Techniques. Leafy greens can be quite dirty or sandy, particularly if they were harvested on a rainy day, so wash them well. If there is dirt clinging to the greens, they should be washed before they are cut; otherwise, they can be washed after they are cut. Fill the sink or a large bowl with cool water. Lower the leaves into the water, gently swish them with your hands to loosen the grit, then let them sit for a bit so that the dirt can fall to the bottom of the sink. Lift the leaves out of the water and drain well in a colander or spread them out on paper towels or a clean towel. If you are making salad or cooking the greens in only a small amount of fat and liquid, drain them well and pat them dry. If you are adding the greens to a large amount of liquid, it’s fine to leave a little water clinging to the leaves.
Comments for
Basic vinaigrette
Basic vinaigrette
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