A classic, easy recipe that is perfect for dipping vegetables in or drizzling on salad. I first became familiarized with French vinaigrette after my brother made it for a salad upon returning home from being abroad in France. In my opinion, French vinaigrette is far superior to the French dressing served in American cuisine. It’s light, citrusy, herby, and flavorful. The flavors of the shallot and herbs of choice really shine through in this quick and easy recipe that makes enough vinaigrette for 4 small salads (or 2 larger salads). Enjoy!
1 Shallot, Chopped into Small Pieces
1 Tablespoon White Wine Vinegar
1 Teaspoon Course Mustard
1/2 Lemon, Juiced
2 Tablespoons Good Olive Oil
A few dashes of salt and pepper
1 Tablespoon Chopped Herb(s) of Choice (I used parsley)
French Shallot and Herb Vinaigrette
- Combine all ingredients (shallot pieces, white wine vinegar, course mustard, lemon juice, olive oil, salt, pepper, and fresh herbs) in a bowl and mix until thoroughly combined.
- Drizzle over salad or dip vegetables/bread in.
- Store any remaining vinaigrette in the refrigerator for later use.
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.