Mustard-Balsamic Vinaigrette

Published September 1, 2001.

Why this recipe works:

We wanted a recipe for an assertive, bold, balanced vinaigrette that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe for its softer heat and smooth texture, balsamic… read more

We wanted a recipe for an assertive, bold, balanced vinaigrette that would stand up to hearty greens and complement the concentrated flavors of grilled or roasted vegetables, chicken, or fish. We preferred Dijon mustard in our vinaigrette recipe for its softer heat and smooth texture, balsamic vinegar for its caramelized sweetness, and regular (not extra-virgin) olive oil for its simple, pure flavor. Combining the three in a 4:1 ratio of oil to acid and adding assorted fresh herbs gave us the dressing we desired.

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Makes about 1/3 cup, enough for a salad for 4

We prefer a rasp-style grater for the shallot, but the small holes of a box grater work, too. The vinaigrette can be used immediately, but the flavors develop if it is left to stand at room temperature for about 1 hour before use. This vinaigrette is well matched with bitter salad greens such as radicchio and frisée. Use about 2 cups of greens per serving.

Ingredients

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