Waitrose and Partners
Shallot dressing

Shallot dressing

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

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Gluten freeVeganVegetarian
  • Makes1
  • CourseAccompaniment
  • Prepare10 mins
  • Cook-
  • Total time10 mins
  • Plusstanding

Ingredients

  • 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

Method

  1. 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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

219kJ/ 53kcals

Fat

5.7g

Saturated Fat

0.8g

Carbohydrates

0.2g

Sugars

0.2g

Fibre

0.2g

Protein

0.2g

Salt

0.6g

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