Give your greens a flavor boost with this Creamy Shallot Vinaigrette that’s made with just a handful of simple ingredients and mixes up quickly in the blender.
I eat a salad almost every single day, and I happily drizzled my Everyone Loves This Vinaigrette over my greens for years and years and years (creature of habit alert!) before I suddenly hit my wall. I needed something different.
So lately I’ve been making jars of this Creamy Shallot Vinaigrette, which I whirl together in the blender for a thick, creamy consistency, no mayo required.
If you’ve never worked with shallots, they’re in the same family as onions, garlic, and leeks (and you’ll find them in the store near those items too). I sort of consider them to be a cross between garlic and onions, and the flavor is milder than an onion.
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I hope you enjoy this dressing too! If you need ideas for building healthier, more satisfying salads, here’s the formula I use.
Creamy Shallot Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons chopped shallot
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 pinch kosher salt
- 1 pinch black pepper
- Place all ingredients in a blender and process until smooth.
- Keep dressing in an airtight jar in the refrigerator and use within a week.