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Vinaigrettes

Homemade dressings far outshine any store-bought varieties, and Martha will show you how easy it is to make your own. She starts the lesson with a delicious shallot vinaigrette prepared two ways: whisked directly in the bottom of a salad bowl and shaken in a small jar.

Vinaigrette in a Jar

Makes 3/4 cup

INGREDIENTS

  • 3 tablespoons rice wine vinegar
  • 1 teaspoon Dijon mustard
  • Coarse salt
  • Freshly ground pepper
  • Sugar
  • 9 tablespoons grapeseed oil

DIRECTIONS

  1. Combine vinegar, mustard, 3/4 teaspoon salt, 1/4 teaspoon pepper, and a pinch of sugar in a jar. Shake to combine. Add oil and shake again until oil is incorporated and mixture is emulsified.

Shallot Vinaigrette

Makes about 1/2 cup

INGREDIENTS

  • 2 tablespoons champagne vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 small shallot, minced
  • Coarse salt
  • Freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

DIRECTIONS

  1. Combine vinegar, mustard, shallot, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in a large bowl and whisk to combine.
  2. Whisking constantly, add oil in a slow, steady stream until oil is incorporated and mixture is emulsified.
  3. Serve immediately.