Simple Shallot Vinaigrette

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I have really enjoyed making salads with fresh ingredients from the garden.  Even though I only planted a few vegetables this year, it is still nice to have a salad that is mostly, or partly, from my backyard.

I have found lettuce to be the one plant that just keeps on giving.  I tear a few leaves off and they grow back!  It’s wonderful.  Not to mention the fact that I didn’t even plant them, they came back from last year’s garden.  I like not buying lettuce.

The following is a simple, delicate vinaigrette that can be enjoyed on almost any salad.  It is very easy to prepare.

If you haven’t ventured into the land of homemade salad dressings yet, I encourage you to give it a try.  Personally, it gives me great satisfaction to make my own, and I love knowing what is in it – no weird ingredients I can’t pronounce…unless it’s shallots…I still pronounce them the Australian way.  Think Anne of Green Gables, “The Lady of Shallot.” That’s not Australian, but it’s the only example I can think of right now 🙂

Simple Shallot Vinaigrette

Adapted from Deborah Madison’s Shallot Vinaigrette in Vegetarian Cooking for Everyone, page 183

1 small shallot, peeled and finely diced (about 2 Tablespoons)
2 tablespoons White wine vinegar*
1 teaspoon Dijon mustard
Salt and pepper
6 tablespoons extra virgin olive oil

Place diced shallot, vinegar, and 1/8 teaspoon of salt in a bowl.  Let sit for 15 minutes (this allows the shallots to sweeten).

Transfer to a jar.  Add pepper, mustard and oil.  Place lid on jar and tighten.  Shake jar until vinaigrette is blended.  Of course you may whisk in the oil while the shallots and vinaigrette are in the bowl, if you prefer.  I just always use a jar.  It seems easier to me.

I like the little pieces of shallot on my salad.  They are pretty and tasty!

*The original recipe gives the option of using red wine vinegar or fresh lemon juice in place of the white wine vinegar.  Although I have not tried these variations yet, I expect they would both taste great.

This post is linked to Fight Back Friday on Food Renegade – a wonderful blog full of great information regarding Real Food!  It is also part of the Two for Tuesday blog hop!


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  1. Hi Stacy! What a lovely blog you have here! I grabbed your RSS feed so I can keep up to date! I am like you this year, I didn’t plant too much because I was extremely busy in the spring so my “real” garden sits fallow and my container pots have some herbs and a few tomatoes. I am considering doing window boxes inside with fresh baby greens though and so you have inspired me with this lovely shallot recipe.

    I adore shallots and my green grocer always has lovely big plump fresh ones, but I never thought to use them in a dressing! Very cool! I hope you come and visit me at A Moderate Life and link up to our two for tuesdays recipe blog hop! I think you would fit right in! Take care! Alex

    1. Thanks Alex. I love two for Tuesdays and plan to be a frequent participant.

      Window boxes with fresh baby greens sound lovely!

  2. Homemade salad dressing truly do make a difference…your salad looks and sounds so fresh and delicious. I’m so glad you shared it with Two for Tuesdays this week. YUM! 🙂

  3. I didn’t know the trick about letting the shallots sit for a bit to sweeten – I love the simplicity of the recipe – thanks for linking to Two for Tuesday!

  4. I think veg from the garden taste so good because you love them just a little bit! Some days, I think I could happily just sit in my garden, take in the sights, and munch my way down the rows. Thank you for sharing this dressing at Two for Tuesdays. I love shallots, mostly for their convenient size.