The Best Vinaigrette
I tried Samin Nosrat's favorite vinaigrette recipe, the one she says is so good she wants to drink it. It turns a plate of greens into a feast!
Servings: 8 (1 cup total)
Ingredients
- 1 shallot, peeled and very finely minced
- 2 Tbsp plus 1 teaspoon sherry vinegar, good quality
- 1 Tbsp warm water
- 1 cup extra virgin olive oil
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp grainy mustard
- 2 tsp honey
- 1 tsp fresh thyme leaves
- 1 clove garlic, put through a garlic press
- coarse salt and fresh ground black pepper, to taste
Instructions
- Put the minced shallot in a strainer and rinse briefly. Let drain.
- Put the drained shallot into a mason jar (or small bowl) and add the vinegar and warm water. Let sit for a few minutes.
- Whisk in the oil, mustards, honey, thyme, garlic and some salt and pepper.
- Taste the dressing to adjust any of the element. Then cap and refrigerate until needed. Give it a good shake when ready to use.
Notes
Depending on how big your salads are, this recipe will dress several salads, if not more.
It should keep in the refrigerator for several weeks.
Shake well before using to blend and stir up those shallots.
*recipe lightly tweaked from Via Carota
Nutrition
Serving: 2 Tbsp · Calories: 249 kcal · Carbohydrates: 2 g · Protein: 0.2 g · Fat: 27 g · Saturated Fat: 4 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 20 g · Sodium: 22 mg · Potassium: 19 mg · Fiber: 0.2 g · Sugar: 2 g · Vitamin A: 13 IU · Vitamin C: 1 mg · Calcium: 5 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.