Ever since I started making this shallot vinaigrette, my salad game has vastly improved. It’s lemony, bright, and OMG-amazing in this colorful winter fruit salad.

It’s so good that I’m already thinking about how I can put it on EVERYTHING. You could marinade fish with this or even drizzle it over a grilled piece of chicken. There are so many applications for this shallot vinaigrette that we might as well just make a double batch every time.

Basic Shallot Vinaigrette

So you know how a vinaigrette is just oil and vinegar with something to bind it all together?

This little beauty is just a tad more fresh tasting because the acid component is part lemon and part champagne vinegar. Then we use shallot and garlic to bind it all together. I love how you can toss all the ingredients into a blender and it’s done in 30 seconds.

Vinegar Choices and Substitutions

Looking at my champagne vinegar label, I can see that it’s 7% acidity. I checked the sherry vinegar label too, also 7% acidity — so I’d say you could swap either and see which one you like.

Tip: If you have a lower acidity oil like a red wine vinegar or white balsamic, you’ll want to increase the overall amount of acid you use to get that pop of flavor.

Shallot Vinaigrette Serving Ideas

Did you know that the best way to taste test a salad dressing is on the leafy green?

As you taste, ask yourself, does it need more acid or more oil? Hearty leaves (like kale) need more acid in general. This dressing works really well with just about anything though.

Last but not least, only toss your salad with dressing when you are able to eat it fresh. Wilty greens are gross. To store a salad, I recommend keeping the greens separate from anything wet and tossing everything as needed.

Shallot Vinaigrette

All the ingredients get blended for a bright tasting vinaigrette that works well with baby kale or drizzled over chicken or fish. It’s important to roughly chop the garlic and shallot so you don’t end up with large chunks after blending. This recipe will give you 2/3 cup for about 4-6 salad portions.

5 from 3 votes

Print Pin Rate

Course: Salad

Cuisine: American

Keyword: shallot, vinaigrette

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 people

Calories: 162kcal

Author: Chef Sara Furcini

Ingredients

• 1 whole shallot chopped
• 2 cloves garlic chopped
• 1 T champagne or sherry vinegar
• 1/3 cup extra virgin olive oil
• 1 whole lemon juiced
• salt and black pepper to taste

US Customary – Metric

Instructions

• Blend all ingredients in a bullet blender until smooth or double the recipe to cover the blades of a larger blender. Adjust the seasoning by dipping your salad green into the dressing and tasting. Store for up to 1 week in the fridge or use right away.
  

Notes

Pro Tip: Once you toss your greens with this dressing, the acids begin to break down the greens. For this reason, I like to choose a sturdy green, like baby kale. If I’m making bringing a salad to work, I’ll keep the greens separate, and then toss with the dressing when I’m going to eat it.

Recipe adapted from What’s Gaby Cooking book.

Nutrition

Calories: 162kcal | Fat: 18g | Saturated Fat: 2g | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 0.1mg

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