No-Fail Vinaigrette

Recipe adapted from Julia Moskin, NY Times

Spruce up your greens with this easy, shake-able recipe. 

Prep Time

10 minutes

Cook Time

0 minutes


5 Servings


1 shallot (minced)
2 tablespoons white wine vinegar
2 teaspoons Mustard, Dijon
1⁄4 teaspoon salt
1⁄2 teaspoon black pepper, ground
1 cup olive oil, extra virgin


In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.

Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.

Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Additional twists: Just before serving, pour out the amount you need, then add anchovy paste, garlic and lemon zest to make a Caesar dressing. Or whisk in feta cheese, lemon juice and fresh oregano for a Greek salad. Or blend in some honey to make the flavor more appealing to children. Or thin it with crème fraîche and minced chives to make a French-accented creamy dressing.