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This dressing is my interpretation of the classic light red-wine vinaigrette, with the added flavor of shallots. I use it to dress my salade verte.
Adapted from “Welcome to Michael’s” by Michael McCarty.
- 2 tablespoons red wine vinegar
- ½ tablespoon minced shallot
- Sea salt
- Freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
Put the vinegar and shallot in a small mixing bowl. Add enough salt and pepper to coat the surface lightly and whisk. Whisking constantly, add the oil in a thin stream, beating until well-emulsified. Taste and season more, if necessary.