Under 30 Minutes


Make one batch with white balsamic vinegar for the beet-and-onion salad, and another with lemon juice for the beans and artichokes.

  • Prep:
  • Total Time:
  • Yield: Makes 1 cup

Source: Martha Stewart Living, August 2012


  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 1 teaspoon minced shallot (optional for vinegar variation)
  • 1/4 cup white balsamic vinegar or fresh lemon juice (from 2 to 3 lemons)
  • 3/4 cups extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Whisk together mustard, sugar, and shallot if using. Whisk in vinegar or lemon juice, then oil in a slow, steady stream. Season with salt and pepper.


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