Classic Vinaigrette

  • Yield 24 servings

Vinaigrette is so forgiving. Too oily? Add more vinegar. Too tart? Add more oil. Too bland? Add more salt, or maybe a bit of mustard. Too salty? Add more oil, and maybe some vinegar.


1/2 cup extra-virgin olive oil
1/2 cup vinegar (red wine, white wine, balsamic, unseasoned rice or cider)
1 tablespoon finely minced shallot (optional)
1 teaspoon Dijon mustard, or more to taste
1/2 teaspoon coarse salt, or more to taste
-- Freshly ground black pepper


  1. Put olive oil, vinegar, shallot, if using, mustard, salt and pepper in a container with a lid. Cover and shake to mix. Taste for seasoning, adding more mustard, salt or pepper. Use about 1 teaspoon of dressing per cup of salad. Makes about 1 cup.

Reprinted with permission from Katie Workman's The Mom 100 Cookbook (Workman Publishing, 2012).



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