French Salad Dressing (French Vinaigrette)
User Reviews
5
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Prep Time
5 mins
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Total Time
5 mins
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Servings
1 cup
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Course
Salad
French Salad Dressing (French Vinaigrette)
Description
The French Salad Dressing features finely chopped shallots which dissolve more gently in the vinaigrette compared to regular onions. Vinegar choices include red wine, sherry, champagne, or white wine vinegar, with Dijon mustard adding a gentle pungency and body. Olive oil gives richness and balance. The recipe offers two batch sizes: a large batch for storage and a smaller batch for immediate use with leafy greens.
The overall profile is tangy, mildly pungent, and smooth, highlighting the subtle sweetness of the shallots. Its texture is thin enough for easy dressing of salads. This vinaigrette is flexible for various salad greens and can be adjusted in oil quantity for richer taste.
The dressing should be shaken well before use and kept in an airtight jar in the refrigerator, where it remains fresh for up to two weeks. This allows the flavors to meld and intensify over time, although the shallot flavor may fade beyond this period. This makes it convenient for regular use over a fortnight.
Ingredients
Big Batch to keep (1 cup)
- 1/4 cup French shallots finely chopped (Note 1, or eschalots
- 1/4 cup red wine vinegar or sherry or champagne vinegar, or white wine vinegar
- 4 tsp Dijon mustard
- 1/2 cup extra virgin olive oil (or more if you want richer)
- 1/2 tsp salt
- black pepper
Small batch (Side salad for 4 ppl)
- 1 tbsp French shallots finely chopped (Note 1, or eschalots
- 1 tbsp red wine vinegar or sherry or champagne vinegar, or white wine vinegar
- 1 tsp Dijon mustard
- 2 tbsp olive oil (I use 5 tbsp)
- salt
- black pepper
Instructions
- Place ingredients in a jar and shake well until combined. Adjust salt and pepper to taste. Let rest for 5 minutes before using, or keep up to 2 weeks.
- Small Batch: Use to dress 4 handfuls of leafy greens.
Notes
- French shallots (eschalots) are milder and sweeter than onions and blend smoothly into dressings when finely chopped.
- Keep the dressing refrigerated in an airtight container for up to two weeks; beyond this, the shallot flavor diminishes noticeably.
- Choose from various vinegars like red wine, sherry, champagne, or white wine vinegar according to taste preference.
User Reviews
Overall Rating
5
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