Our Usual Vinaigrette

1/4 cup of olive oil
1/4 cup balsamic vinegar
1 tablespoon on Dijon mustard
1 small shallot, minced
a pinch of salt
Freshly ground pepper to taste

Whisk all ingredients together vigorously; it should make a nice dark brown emulsion. Add more oil, vinegar, or mustard to taste.

My thoughts:

We make this salad dressing at least once a week, some times more. It also plays a key role in our “need to feed a crowd” or lazy dinner nights: we make a big salad and slice steak or chicken to serve over it. You can also easily double or even triple the recipe and refrigerate the rest.

Spring this recipe!


  1. Rachel I look at your blog daily and today I decided that I would try this. I made a salad, added cubed cooked chicken, fresh feta and voila ! The dressing is perfect! I will be making this often Thank you for a great recipe.

  2. makes me think of summer and fresh veggies 🙂

  3. I’m going to try this dressing. My cousin used to make something similar… I love to eat salads all the time, so your vinaigrette recipe will come in handy. Thanks!


  4. Ooh, a shallot! I usually go with garlic, but if I don’t use it all up quickly, it gets pretty unbearable after a day or so.

  5. Yum-I am definitely going to try this…I bet it would make a great marinade too!