This is a French-inspired vinaigrette recipe that I love to use for hearty, rustic salads. Once you've made a jar of this, you'll never go back to store-bought salad dressing.
1/4 cup minced shallot
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper, to taste
Shake ingredients together in a tight-sealing jar. Refrigerate for up to 5 days.
Makes roughly 3/4 cup
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I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.
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The classic Greek condiment. This version, like the ones I had (and made) in Greece, is pungent with grated garlic.
Feel free to experiment with the ingredients using these general ratios. Try swapping the garlic and white wine vinegar for shallots and champagne vinegar, for instance, or even ginger and rice wine vinegar.
I first encountered this sauce at a remote resort in the Copper Canyon. It’s simple, but deceptively flavorful. Use it as a rustic salsa or as a sauce spooned over grilled chicken.
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