The Best Restaurant-Quality Salad Dressing You’ll Make on Repeat
This restaurant-quality salad dressing is bright, balanced and incredibly versatile, made with shallot, mustard, lemon and good olive oil. Simple enough for everyday meals yet elegant enough for entertaining, it transforms even the humblest greens into something crave-worthy. A fresh homemade vinaigrette you’ll make on repeat.
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Servings: 4
Ingredients
For the Dressing
- 1 small shallot finely diced, rinsed under cold water and patted dry
- 60 ml ¼ cup extra virgin olive oil
- 30 ml 2 tbsp good quality champagne vinegar or white wine or sherry vinegar
- Juice of ½ lemon
- 1 teaspoon Dijon mustard
- ½ teaspoon seeded mustard
- 1 –2 teaspoons caster sugar to balance acidity
- Sea salt and freshly cracked black pepper to taste
For the Salad
- A mix of fresh salad leaves such as baby gem, butter lettuce, baby cos, red oak, or spinach
- Optional toppings: crumbled Danish blue cheese toasted almonds
Instructions
- Prepare the shallot: Finely dice the shallot and rinse it in a sieve under cold water for about a minute to mellow the sharpness. Pat dry on paper towel.
- Make the dressing: In a small jar or bowl, combine the shallot, vinegar, lemon juice, mustards, sugar, and orange blossom water (if using). Add a good pinch of sea salt and cracked black pepper. Slowly whisk in the olive oil until emulsified. Taste and adjust the seasoning and sugar to balance acidity. It should be slightly sweet and well-rounded.
- Prepare the salad: Wash and dry your greens thoroughly. Tear or leave leaves whole for a more rustic, restaurant-style presentation. If using fennel, slice it very finely with a mandoline or knife.
- Dress and season: Place the dressing in the base of a large mixing bowl. Add greens and fennel (if using) on top. Gently toss with clean hands, adding more dressing only if needed to lightly coat. Taste for seasoning — you may wish to add a pinch more salt.
- Plate and finish: Layer the dressed greens on a large plate. If using, scatter with crumbled blue cheese and toasted almonds. Finish with a light sprinkle of cinnamon (if using), just over the top.
- Serve immediately, ideally on a wide plate for a more elegant presentation.