You'll use this basic vinaigrette several times. Make it in a jar; then all you need to do to reemulsify each time is shake it. Double the recipe to be on the safe side; you can always use any leftovers on salad greens.
3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons Dijon mustard
1/2 teaspoon light agave nectar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 garlic cloves, minced
1/4 cup extra-virgin olive oil
How to Make It
Combine first 8 ingredients in a small bowl, stirring with a whisk. Slowly drizzle olive oil into vinegar mixture, stirring constantly with a whisk.
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Basic yes, but so good and nice portion size for the calories. I used this to make for the CL recipe Yogurt-Romesco Dip, but had leftovers for salads. Can't help but think this would make an awesome marinade for chicken too. Will make this often.
August 24, 2014
July 14, 2014
Wonderful 'go to' vinaigrette dressing.
July 12, 2014
This is a fantastic basic dressing. We used it in the zucchini salad recipe, which was great.
July 02, 2014
Perhaps it's a little silly to be so effusive about salad dressing, but this is delicious. It is a little more involved than my usual basic dressings, but it's worth it and next time I'll follow the recommendation to just go ahead and double the recipe.
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