Easy Vinaigrette Recipe for the Best Salad Dressing
This easy vinaigrette recipe makes the best salad dressing ever. Our take on the classic French vinaigrette salad dressing, it's shaken in a jar instead of whisked. Incredibly delicious and delightfully tangy, it's also versatile: you could add dried herbs or spices, swap white wine vinegar for red, or just before serving, add minced garlic.
Servings: 1 200ml jar
Calories: 2058kcal
Ingredients
- 1 shallot eschalot, purple onion, finely minced
- 1 tbsp wholegrain mustard such as Maille a l'Ancienne Wholegrain Mustard
- ½ tbsp Dijon mustard
- 1 cup extra virgin olive oil best quality possible
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice preferably freshly squeezed
- ½ tsp sea salt or to taste
- ½ tsp cracked black pepper optional
Instructions
- To a sealable glass jar, add all the ingredients.
- Put the lid on tight and shake well to combine.
- Taste and if needed adjust the seasoning to suit your palate.
- Pour over salads and toss just before serving.
Notes
Keep in the fridge - in a cold refrigerator this will last for several weeks.
If adding minced garlic before serving, do not keep for more than a couple of days.
If adding minced garlic before serving, do not keep for more than a couple of days.
Nutrition
Calories: 2058kcal | Carbohydrates: 8g | Protein: 2g | Fat: 229g | Saturated Fat: 32g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 167g | Sodium: 1357mg | Potassium: 156mg | Fiber: 2g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg