Several months ago, my friend Steph suggested I do a blog post about salad dressing. Excellent idea! I made a mental note to take photos and notes the next few times I made salad. And somehow, nearly three months went by before I got my act together to share a very simple recipe for my favorite go-to salad dressing, which I particularly like with bibb lettuce. It tastes very French to me, and the shallots are mild enough that they don't overpower the delicate mustard-lemon balance (I generally don't like raw onions or even scallions, so if you can't find shallots, look for a sweet onion, like a vidalia).
Here's what you'll need:
1/2 large shallot, finely minced
1 heaping tablespoon dijon mustard
juice of 1 lemon
1/4 cup + one tablespoon olive oil
1 tablespoon red wine vinegar
salt and pepper
Mix all ingredients together, season with salt and pepper, and toss with lettuce.
What are you thoughts about red wine vinegar vs. cider vinegar vs. sherry vinegar?
ReplyDeleteI tend to stick with red wine vinegar because it's the most mild to me. There is a salad dressing I love that includes sherry vinegar *and* balsamic vinegar -- I think I shared that in a prior post (it's a brown butter and truffle oil vinaigrette from Spiaggia in Chicago). I don't love apple cider vinegar, but it could be nice in a salad that would benefit from some apple notes, like a salad with roasted butternut squash, or maybe sliced pear.
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