This is the gold standard of salad dressings: a perfect blend of oil and acidity. Try with: leafy greens, boiled leeks, artichokes.
- Total Time:
- Yield: Makes 1/2 cup
Photography: Con Poulos
Source: Martha Stewart Living, June 2012
- 2 tablespoons shallot, minced (from 1 shallot)
- 2 tablespoons white-wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarse salt
- 1/2 cup extra-virgin olive oil
Combine shallot, vinegar, mustard, and salt; let stand 15 minutes.
Add oil in a steady trickle, whisking constantly, until emulsified. Whisk in remaining oil in a steady stream.