A lively vinaigrette with shallots for extra bite. It’s particularly good tossed through a mix of bitter winter salad leaves, such as chicory or watercress. Unlike some dressings, it doesn’t stay fully emulsified for long, so give it a whisk before using. Store covered in the fridge for up to 10 days.
Makes about 240ml
- Prepare10 mins
- Total time10 mins
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 tbsp lemon juice (about 1 lemon)
- 90ml extra virgin olive oil
- 1½ tsp fine sea salt
- 4 small shallots, finely chopped
Put the mustard in a mixing bowl with the vinegar and lemon juice; whisk together. Gradually whisk in the olive oil and season with the salt and a few good grinds of black pepper. Stir in the finely chopped shallots and leave the dressing to stand for a few minutes before using. It tastes quite salty on its own but will seem balanced when used to dress robust salad leaves.
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