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Shallot dressing

Shallot dressing

By Benjamin Theron
10’ Prep time
0’ Cook time
10’ Total time
53 Calories
1 Serving

Summary

A lively vinaigrette with shallots for extra bite. it’s particularly good tossed through a mix of bitter winter salad leaves, such as chicory or watercress. unlike some dressings, it doesn’t stay fully emulsified for long, so give it a whisk before using. store covered in the fridge for up to 10 days. makes about 240ml
Benjamin Theron 0 Followers

Step by Step

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Step 1

Put the mustard in a mixing bowl with the vinegar and lemon juice; whisk together. Gradually whisk in the olive oil and season with the salt and a few good grinds of black pepper. Stir in the finely chopped shallots and leave the dressing to stand for a few minutes before using. It tastes quite salty on its own but will seem balanced when used to dress robust salad leaves.

Ingredient

  • Fine sea salt
    Fine sea salt
    1.5 tsp
  • Dijon mustard
    Dijon mustard
    1 tbsp
  • Red wine vinegar
    Red wine vinegar
    1 tbsp
  • Small shallots
    Small shallots
    4
  • Lemon juice
    Lemon juice
    2 tbsp
  • Extra virgin olive oil
    Extra virgin olive oil
    90 mls

Nutrition Facts

View nutrition facts
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