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Rose's Vinaigrette

All the green salads we had while growing up were dressed with my mother's vinaigrette. My dad thought it was the best there ever was. Make it in a jar with a lid, and store it in the refrigerator.From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

  • yield: Makes 1 cup

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Ingredients

  • 1 tablespoon minced shallot or garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon light-brown sugar
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Worcestershire sauce
  • 2 1/2 tablespoons red-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 3/4 cup extra-virgin olive oil

Directions

  1. Step 1

    In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

  2. Step 2

    Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

Source
Martha Stewart Living, December 2009

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Reviews (11)

  • 20 Apr, 2013

    I found this to be a tad on the oily side. I like at least a 3 to 1 oil to vinegar ratio, (and often I bump it up to 3 to 2, but hey, I drink pickle juice!).

  • 24 Mar, 2012

    This seems to be a hit with everyone - we used it as chicken marinade also. In the process of making it again.

  • 24 Mar, 2012

    This seems to be a hit with everyone - we used it as chicken marinade also. In the process of making it again.

  • 24 Mar, 2012

    This seems to be a hit with everyone - we used it as chicken marinade also. In the process of making it again.

  • 24 Mar, 2012

    This seems to be a hit with everyone - we used it as chicken marinade also. In the process of making it again.

  • 4 Oct, 2011

    With a recipe as delicious and as easy to follow as this, using ingredients that are in most pantries, it's mind boggling to me why anyone buys bottled dressing. I followed this recipe exactly as written, mixed in a glass jar, and it is now my weeknight 'go-to' salad dressing that is satisfying in every way!
    Thank you! Thank you!!!

  • 9 Aug, 2011

    I love this salad dressing :) it works with every kind of salad and is soo easy to change up with different herbs. The version that I saw called for lime juice instead of lemon so that is the way I make it. I always have this in a jar in my fridge :)

  • 20 Apr, 2011

    I can understand why your dad only wanted to dress his salads with this! My husband asks me to make this twice a week now! Very tangy...really brightens a salad. I have been able to halve the recipe easily.

  • 16 Mar, 2011

    I roasted garlic in olive oil and used everything to make this OH SO YUMMY dressing!!!!! I had to try this dressing ever since I saw Lucinda make it last week!!! I LOVE Martha and Mad Hungry!!!!

  • 13 Mar, 2011

    Tell your mom we have a new favorite dressing! I understand why your dad only wanted this one!

  • 9 Mar, 2011

    I added more lemon juice and vinegar to it. I like a more acidic taste to my dressings. It will be the dressing I make for now.