Overloading the Machine

Shalllot Cider Vinaigrette

Recipes / Salad Dressings

From Parade, 2005 March 27.

  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons sugar
  • Salt and freshly ground black pepper
  • 1/4 cup cider vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped shallots

Whisk together the mustard, sugar, salt, pepper and vinegar in a bowl. Slowly drizzle in the oil, whisking, until thickened. Stir in the shallots and adjust seasonings. Keep refrigerated up to 1 week. Serve at room temperature.

Notes: Haven't tried it yet.

This page was last modified on 2011 December 20.