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red wine vinegar balsamic vinegar shallot mustard salt freshly ground black pepper extra-virgin olive oil
Viewed: 54 - Published at: 7 years agoIngredients
- 1/4 cup red wine vinegar or aged sherry vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon coarsely chopped shallot
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 3/4 cup mild extra-virgin olive oil
Method
- Puree all the ingredients except the oil in a blender or food processor or with a hand-held immersion blender.
- With the machine running, pour in the olive oil in a steady stream.
- If you are not going to use the dressing within a few hours, store it tightly covered in the refrigerator; it will keep for several weeks.
- Bring it to room temperature and shake or whisk it well before you dress the salad.
- Use an herb-infused vinegar in place of the red wine vinegar.
- Blend any of the following into the dressing: 1 to 2 tablespoons coarsely chopped English or lemon thyme, lovage, mint, oregano, marjoram, or French tarragon; 2 to 4 tablespoons coarsely chopped basil, dill, chervil, or chives; or 2 teaspoons fresh fennel seeds.
