Making a Niçoise salad today with the potato salad from yesterday. So here’s the dressing I’ll be using, a simple mustard vinaigrette.
When making salad dressings, taste for the balance of oil and vinegar. Each vinegar will vary in dominance over the oil. Lemon juice is the mildest with cider and red wine vinegar the strongest. Anywhere from 1 part vinegar to 3, 4, even 5 parts oil (especially if you’ve used mustard). Taste, taste, taste.
- 2 tablespoons finely chopped shallot
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- Place the shallot, vinegar, mustard, salt, and pepper in a medium-size mixing bowl. Whisk to combine, and let sit for 5 minutes to mellow out the shallot.
- Whisk the olive oil in with a slow, steady stream. Continue whisking until the oil is emulsified with the vinegar or citrus. Taste and adjust seasoning. Is the oil/vinegar ratio balanced? Is there enough salt?
- Serve as a dressing for cold and warm salads, grain bowls, roasted vegetables, or as a marinade for grilling.
Refrigerate, tightly sealed, for up to 7 days.
Add a tablespoon of honey if this has too much bite for you.