This is a classic French bistro-style dressing, in its use of wine vinegar and Dijon mustard, both of which you must really stock in your larder. Don’t be alarmed by the raw shallot/onion in the dressing. It’s not noticeable, but provides a mellow sweetness in the dressing. You can substitute the shallot/onion for a clove of garlic, for an equally delicious, but slightly sharper dressing.
You can make more than you need, and store the rest. Personally, I prefer to make it fresh as it literally takes minutes to put together. You can even make the dressing on the base of the serving bowl. Saves washing up, and you can pile on the leaves atop the dressing, and leave in the fridge. Toss everything together when ready to eat.
A simple everyday salad dressing. You can mix it with a small whisk in a bowl, or shake everything together in a small screw-capped bottle. If you don't possess a microplane grater, you must chop the shallot very very finely. Good olive oil is important, so use the best you have.
| Prep Time | 5 min |
| Servings |
cup dressing
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Ingredients
- 1 1/2 teaspoons Dijon mustard
- 1/2 tablespoon shallot or red onion, finely grated on a microplane grater
- 1 tablespoon white wine vinegar or red wine vinegar (either is fine)
- 1 tablespoon lemon juice freshly squeezed
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper freshly ground
- 3-4 tablespoons extra virgin olive oil
- 1/2 teaspoon sugar
Ingredients
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Instructions
- Soak the grated shallot in the vinegar for about 15 minutes in a small bowl, if you have time. Whisk in all the remaining ingredients.
- Taste for seasoning and more if required. Any leftover dressing can be stored in the fridge
- Dress the salad by drizzling the leaves with the vinaigrette and then use your hands to gently toss and the leaves with the dressing. Do dry the leaves well before dressing them, else the dressing won't adhere.
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