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Under 30 Minutes


This is the gold standard of salad dressings: a perfect blend of oil and acidity. Try with: leafy greens, boiled leeks, artichokes.

  • Prep:
  • 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


  1. Combine shallot, vinegar, mustard, and salt; let stand 15 minutes.

  2. Add oil in a steady trickle, whisking constantly, until emulsified. Whisk in remaining oil in a steady stream.

Cook's Note

To store, refrigerate, covered, up to 2 days.

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