Pint Of Extra Salad Dressing Recipe

Make the dressing

1. 1

   Prepare aromatics

   Peel and very finely mince the garlic and shallot. If you prefer a smoother dressing, grate the garlic and shallot on a microplane or pulse briefly in a mini food processor.

2. 2

   Whisk base

   In a medium mixing bowl or the jar you will store the dressing in, combine the white wine vinegar, Dijon mustard, honey, lemon juice, minced garlic, and minced shallot. Whisk vigorously until the mustard and honey are fully incorporated and the mixture is slightly thickened.

3. 3

   Emulsify oils

   While whisking constantly, slowly drizzle in the olive oil followed by the neutral oil in a steady thin stream so the vinaigrette emulsifies. Continue whisking for 30–60 seconds until the mixture is glossy and well combined. Alternatively, place ingredients in a blender or use an immersion blender and run for 20–30 seconds while adding the oils in a slow stream to create a stable emulsion.

4. 4

   Season and finish

   Stir in the kosher salt, black pepper, dried oregano, and dried basil. Taste and adjust seasoning. If the dressing is too sharp, add the optional 1–2 tablespoons of water (or more, 1 tablespoon at a time) to reach a smooth pouring consistency. If you like fresh herbs, stir in the chopped parsley now.

5. 5

   Rest and marry

   Let the dressing sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours) to allow the flavors to meld. If refrigerated, bring to room temperature and re-whisk or shake before using to re-emulsify; the dressing may separate on standing.

6. 6

   Store

   Transfer the dressing to a clean 1-pint (16 fl oz / ~480 ml) bottle or jar with a tight-fitting lid. Keep refrigerated up to 7–10 days. Shake well before each use.