French Vinaigrette

This versatile vinaigrette goes from breakfast to dinner with ease and plays nicely with everything from bistro to burger joint fare.

“You came out of the gate last week with a spicy chocolate cake and now salad dressing? Really?” Yes. And you can thank me later.

A go-to serve-with-anything simple green salad is (or should be) in every home cook’s bag of tricks. A bed of tender greens and this vinaigrette have partied at my place more times than I can count. Picture yourself seated at a tiny but cute table on the sidewalk outside of a Paris café (cigarette optional – no judgement). Take a look at the menu. This salad would pair well with just about anything you could order from omelette to roasted chicken to beef bourguignon. Likewise, it provides some green alongside a juicy burger or even pizza.

If we were to play – name something you always have on hand – or – what is something you never buy – I would tell you, dark chocolate and salad dressing, respectively. So I also keep on hand “good” (as Ina would say) olive oil as well as multiple vinegars.

Let’s talk extra virgin olive oil for a sec. I’m not an expert, but I can tell you from experience, if you make a vinaigrette or pesto or chimichurri with old or rancid or otherwise unpleasant tasting oil, that taste will overpower everything else and leave you with an old or rancid or otherwise unpleasant tasting dressing or sauce. Really, it is that simple. Ingredients matter. To make excellent food you need excellent ingredients. Mediocre ingredients produce mediocre dishes at best.

So what should you look for? Well, it depends on your cooking habits and how much you want to spend. I prefer a bottle I can cook with that is also good enough to use for making vinaigrette or drizzling. A, I use extra virgin olive oil just about every time I step into my kitchen so it’s convenient and B, I have found a couple of brands that I think strike the balance between quality and price. You always have the option to keep a special bottle hidden away for use when the flavor of the olive oil really matters but keep in mind, unlike a fine wine or Tom Cruise (or Cindy Crawford, trying to cover all of the bases), it does not get better with age. Fresher is better. Lucini, California Olive Ranch and whatever Costco is selling in rotation are solid choices. I check the olive oil section every time I go to the store and if any of my brands are on sale I grab one.

Now, what to do with that beautiful bottle… I think you know. In the recipe below which I adapted from David Lebovitz, you’ll notice a range of 3 to 4 tablespoons for the olive oil. I almost always use the full 4. Letting the shallots rest in the vinegar and salt is basically a quick pickle that will mellow their flavor a bit. I love this vinaigrette on tender greens like baby romaine, baby arugula or spring mix. Wait until the last possible moment to dress the greens and start with less than you think you might need; you can always add more. This recipe will easily coat 8 to 10 cups of loosely packed lettuce. This simple salad is great as-is or topped with some shaved Parmigiano-Reggiano if your diet allows.

Bon appétit!

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French Vinaigrette

This versatile vinaigrette goes from breakfast to dinner with ease and plays nicely with everything from bistro to burger joint fare.

Adapted from David Lebovitz

Course Salad, side

Keyword Dijon mustard, dressing, gluten free, make ahead, olive oil, potluck, vegan, vegetarian, vinaigrette

Prep Time 15 minutes

Author Shannon Zerzan

Ingredients

• 1/8 teaspoon kosher salt (or sea salt)
• 1 tablespoon minced shallot
• 1 tablespoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 3-4 tablespoons extra virgin olive oil
• freshly ground pepper to taste

Instructions

1. In a small non-reactive bowl, combine minced shallots, vinegar and salt. Let sit for at least 10 minutes to allow the shallots to mellow.

2. Whisk in the Dijon, then add the oil in a slow, steady stream, whisking constantly until the vinaigrette is emulsified. Taste and add a touch more Dijon, 1/4 teaspoon at a time, if needed.  

3. Season with more salt and freshly ground pepper to taste.

Recipe Notes

This vinaigrette pairs well with tender greens like baby romaine, spring mix or baby arugula. Dress greens lightly just before serving. This recipe will easily coat 8 to 10 cups of loosely packed lettuce. 

The vinaigrette can be made ahead and stored for several hours at room temperature, or in an air tight container in the refrigerator for several days.

***If you have a severe gluten allergy or sensitivity or otherwise are serious about eliminating gluten from your diet, always check your labels carefully and buy certified gluten free products.