Use this dressing on salads, as a marinade for warm cooked summer vegetables or drizzled on sandwiches.
- 2 tablespoons finely minced shallots
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon fine salt
- Ground black pepper
- Fresh or dried herbs, such as thyme, oregano, basil, parsley or tarragon (optional)
Whisk together shallots, vinegar and mustard. Whisk in olive oil until dressing slightly thickens. Season with salt, pepper and herbs to taste.
Per serving: 2 Tablespoons, 200 calories (190 from fat), 21g total fat, 3g saturated fat, 0mg cholesterol, 180mg sodium, 2g carbohydrates (0g dietary fiber, 0g sugar), 0g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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