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Rose's Vinaigrette

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All the green salads we had while growing up were dressed with my mother's vinaigrette. 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

Source: Martha Stewart Living, December 2009

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

  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.

Reviews Add a comment

  • Deannaleigh
    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!).
    Reply
  • bpboyle1
    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.
    Reply
  • bpboyle1
    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.
    Reply
  • bpboyle1
    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.
    Reply
  • bpboyle1
    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.
    Reply
  • DoristheFoodie
    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!!!
    Reply
  • CaitiRenee
    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 :)
    Reply
  • kygal
    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.
    Reply
  • maceydoo
    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!!!!
    Reply
  • kygal
    13 MAR, 2011
    Tell your mom we have a new favorite dressing! I understand why your dad only wanted this one!
    Reply