Backing off on the oil not only helps control calories, it takes some of the oily "weight" off tender salad greens. Once you get the gist of this recipe, you can modify and iterate like mad. Don't just use this on salads, though. This vinaigrette can be warmed lightly and served with fish or over grilled chicken. Wherever you need a sauce on the fly, reach for this method.

Recipe by Oxmoor House October 2014


Credit: Oxmoor House

Recipe Summary test

6 mins
6 mins
Serves 18 (serving size: about 1 tablespoon)


Ingredient Checklist


Instructions Checklist
  • In a chilled mixing bowl, combine Mad X and red wine vinegar. Whisk to incorporate into a uniform liquid.

  • Add the thyme leaves, the Dijon mustard, the sugar, the salt, and the garlic. Whisk.

  • Slowly drizzle the walnut oil into the vinaigrette while steadily (but not madly) whisking.

  • Chill, covered, until ready for use. It'll hold up for at least a week in an airtight container, but the garlic's intensity will taper with time.


Cooking Light Mad Delicious

Nutrition Facts

16 calories; fat 1.5g; saturated fat 0.1g; mono fat 0.3g; poly fat 1g; sodium 44mg; calcium 1mg.