Vinaigrette in a Jar

Most of the time extra virgin olive oil, lemon juice, and balsamic vinegar are all I need to dress a salad, but when I make salad for guests, I always reach for one of my go-to salad dressings.  If you’re in need of one I have listed my two favorites below.  I make the dressing a couple of hours in advance so that all the flavors of the herbs have time to meld and come together.  Before serving though, let the vinaigrette come to room temperature and give it a good whisking. I like to put my dressings in jar after I make them, then all you have to do is give the jar a good shake before pouring.  The jar also give you have a nice way to serve and store the remaining.

 

Shallot and Herb Vinaigrette

by Chad Robertson of Tartine Bakery  {Warm Winter Bread Salad}

 

Ingredients

  • 1 shallot, finely chopped
  • 1 tablespoon grainy mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon each finely chopped fresh thyme and tarragon
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

Procedure

  1. Whisk together shallot, mustard, lemon juice, vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil.

 

Green Salad Vinaigrette

Ina Garten’s Barefoot in Paris {Salad with Warm Goat Cheese}

 

Ingredients

  • 3 TBSP Champagne Vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp minced fresh garlic
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  •  [Ina’s original recipe, includes 1 egg yolk, but I have omitted it for this recipe]

Procedure

  1. In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper.  While whisking, slowly add the olive oil until the vinaigrette is emulsified.  Taste the vinaigrette at this point and add more salt and pepper if needed.
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