This is the vinaigrette I keep in my refrigerator at all times. It is delicious with arugula and parmesan, tomatoes and green beans, or romaine lettuce and toasted pine nuts. This vinaigrette is incredibly versatile; you can substitute red wine vinegar for the white wine vinegar, fresh thyme for the dry oregano, or add crumbled feta.
White Wine Vinaigrette
(adapted from Michael Psilakis‘ How to Roast a Lamb: New Greek Classic Cooking)
Makes ¾ cup
- ¼ cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons shallots or red onion, finely chopped
- 1 tablespoon dried oregano
- 1½ teaspoons kosher salt
- 1½ teaspoons black pepper, coarsely ground
- ½ cup extra-virgin olive oil
Combine the vinegar, mustard, shallots or onion, oregano, salt, and pepper in a small jar. Whisk in the olive oil until smooth. Place the lid on the jar and shake well just before dressing your salad.
Vinaigrette will keep in the refrigerator for several weeks. Remove the vinaigrette from the refrigerator 30 minutes prior to use.