Love and Cook

My favourite vinaigrette

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.

CuisineModern British

Servings	Prep Time
1/2cup dressing	5min

Servings	Prep Time
1/2cup dressing	5min

Ingredients

1 1/2 teaspoons Dijon mustard
1/2tablespoon shallotor red onion, finely grated on a microplane grater
1 tablespoon white wine vinegaror red wine vinegar (either is fine)
1tablespoon lemon juicefreshly squeezed
1/4teaspoon sea salt
1/4 teaspoon black pepperfreshly ground
3-4tablespoons extra virgin olive oil
1/2teaspoon sugar

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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