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.
What is your favorite olive oil for this dressing?
I keep a selection of extra virgin olive oil in my kitchen including Organic Extra Virgin Olive Oil from L’Estornell and OMED. Made in Spain from 100% Arbequiña olives, these extra virgin olive oils are fruity, smooth and perfect for vinaigrettes. If you prefer an Italian olive oil, I recommend Badia a Coltibuono Extra Virgin Olive Oil from Tuscany. Badia a Coltibuono is sweet and fruity with a slightly more peppery finish than the Spanish olive oils.
M- I’ll start by making the white wine vinaigrette for the frig. Look forward to following you too. Go girl!!
YUM!! Made this today for a (somewhat bizarre) veggie quinoa concoction. It (along with greek feta) brought it all together! THANKS for sharing it!! xo