Recipes‎ > ‎

Shallot dressing

Here is a salad dressing I've modified from a NY Times recipe.
  • 1 large shallot, minced finely
  • 45 g sherry vinegar (3 tbsp)
  • 15 g warm water (1 tbsp)
  • 10 g Dijon mustard (1.5 tsp)
  • 10 g whole-grain mustard (1.5 tsp)
  • 10 g honey (1.5 tsp)
  • 210 g olive oil (1 cup)
  • 2 sprigs fresh thyme, stripped and chopped finely
  • 1 large clove garlic, minced or crushed
  • salt and pepper to taste
Place the minced shallot in a sieve and rinse with cold water. Let drain and place in a bowl with the warm water and vinegar. After a couple of minutes whisk in the rest of the ingredients. More vinegar can be added to taste.

The original recipe called for this to be served over a mixed salad of butter lettuce, romaine, endive, watercress and frisee.

Enjoy!