Whip up a batch of this versatile vinaigrette, and glaze, drizzle and splash everything from salads to chicken to fish.
Servings: Makes 1 1/3 cups dressing
  • 1/4 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped shallots
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup olive oil
  • Directions
    In a small mixing bowl, whisk together vinegar, mustard, shallots, salt and pepper. Slowly whisk in oil.

    Variations on a Theme

    Artichoke: Add a fresh artichoke heart or 2 canned artichoke hearts (about 3 ounces), and replace vinegar with 1/4 cup lemon juice; puree in a blender until creamy. Serve on frisée lettuce, or use as a glaze for fish by basting during and after grilling.

    Tomato: Add 2 Tbsp. tomato juice and a dash of Tabasco. Serve on Israeli-style chopped salad: Cube tomatoes, cucumbers and red bell peppers, and mix with diced onions. Scoop onto a romaine lettuce leaf; garnish with a pinch of red pepper flakes.

    Honey: Add 2 tsp. honey. Serve on hearty winter greens like escarole, or use dressing as a glaze for pork or poultry while it cooks on the grill.

    Cheese: Add 2 ounces or more Stilton cheese and puree in a blender. Serve on a salad of frisée, mixed greens, radicchio, endive and arugula, topped with sliced pears and toasted walnuts.

    Citrus: Add 1 tsp. orange zest and 2 Tbsp. fresh orange juice (or substitute lime or grapefruit). Stir in 1/4 tsp. crushed red pepper. Serve on poached or grilled fish such as salmon, cod or sea bass.

    Herb: Add 1 to 2 Tbsp. chopped parsley, tarragon, mint, basil or chives. Serve on a salad of shrimp, haricots verts and mushrooms, or combine with a mix of cherry tomatoes and scallions. Dressing can also be used to baste grilled shrimp.

    Walnut: Replace 1/2 cup olive oil with walnut oil. Serve on a salad of baby arugula, toasted pine nuts and goat cheese. Note: Because some people have severe allergies to nuts, always let your guests know you are serving a nut oil.

    Truffle: Replace olive oil with 1/4 cup truffle oil and 3/4 cup vegetable oil. Serve on a delicate salad of butter lettuce leaves or mâche topped with a slice of foie gras and dried fruit, such as figs. This also goes wonderfully over steamed asparagus or baby potatoes, sliced toasted almonds, and haricots verts or peas.


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