Classic Vinaigrette
In a small bowl, whisk together the shallot, vinegar, mustard, salt, and pepper.
Add the olive oil. Whisk until emulsified. Refrigerate in a bottle or container.
(The vinaigrette will keep in the fridge for up to 5 days.)
MAKES ABOUT 6 SERVINGS
1 medium shallot, minced
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
120 ml extra-virgin olive oil
149 CAL, 18.01 G FAT (2.49 G SATURATED), .14 G PROTEIN, .92 G
CARB, .39 G SUGAR, .18 G FIBRE, 221.58 MG SODIUM PER SERVING
Dijon Vinaigrette
In a small bowl, whisk together the lemon juice, mustard, olive oil, salt, and
pepper to taste. Refrigerate in a bottle or container. (The vinaigrette will keep in
the fridge for up to 2 weeks.)
MAKES ABOUT 8 SERVINGS
60 ml fresh lemon juice
1 tablespoon plus 1 teaspoon wholegrain mustard
120 ml extra-virgin olive oil
Pinch of coarse salt