Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Basic Vinaigrette for Green Salads Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Photo: Charles Schiller Yield: Makes 2/3 cup This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor. Ingredients 2 tablespoons good-quality white-wine vinegar 1 teaspoon Dijon mustard 1 small shallot, finely chopped 1 teaspoon coarse salt, plus more for seasoning ¼ teaspoon freshly ground pepper, plus more for seasoning 6 tablespoons good-quality olive oil Directions Combine the vinegar, mustard, shallot, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes. While whisking, slowly add the olive oil until the mixture is emulsified. Adjust seasoning with salt and pepper if desired. Rate it Print