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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine shallot, vinegar, mustard, and salt; let stand 15 minutes.

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

Cook's Notes

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

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