Minced shallots and sherry vinegar lend a real kick of flavor to this easy vinaigrette-style salad dressing. Have trouble tracking down sherry vinegar? Try a good-quality red wine vinegar instead, or, for a softer flavor, use cider vinegar.
This dressing works well on a wide variety of lettuces. It's also a great fit when tomatoes are part of the salad picture.
- Peel and mince the shallot and put in a small bowl, a jar, or, if you're making the salad right away, in the bottom of a large salad bowl. (If you're not looking for too strong of a shallot flavor, you can rinse off the minced shallots, spread them on a layer paper towels, and pat them dry before adding them to the dressing.)
- Add the vinegar, salt, pepper, and mustard. Whisk (or shake jar) to combine. Let sit at least 10 minutes (this lets the vinegar mingle the flavors more effectively).
- Whisk in the olive oil. Use the dressing the same day, or cover and chill it for up to a week. Be sure to let the dressing come to room temperature before using so the oil returns to a fluid state (no one wants cold chunks of olive oil in their salad!).
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||0 g|