Red Wine Vinaigrette

Makes about 1/2 cup

Ingredients

• 1 tablespoon finely diced shallot
• 2 tablespoons red wine vinegar
• 6 tablespoons extra-virgin olive oil
• Salt
• Freshly ground black pepper

Instructions

In a small bowl or jar, let the shallot sit in the vinegar for 15 minutes to macerate (see page 118), then add the olive oil, a generous pinch of salt, and a small pinch of pepper. Stir or shake to combine, then taste with a leaf of lettuce and adjust salt and acid as needed. Cover and refrigerate leftovers for up to 3 days.

Ideal for garden lettuces, arugula, chicories, Belgian endive, Little Gem and romaine lettuce, beets, tomatoes, blanched, grilled, or roasted vegetables of any kind, and for Bright Cabbage Slaw, Fattoush, Grain or Bean Salad, Greek Salad, Spring Panzanella.

Variation

To make Honey-Mustard Vinaigrette, add 1 tablespoon Dijon mustard and 1½ teaspoons honey and continue as above.

Recipe Courtesy: Samin Nosrat; Salt, Fat, Acid, Heat