Stir together the shallots, vinegar, salt, sugar and pepper in a small bowl. Slowly whisk in the olive oil until well combined. Set aside for at least 30 minutes for shallots to mellow.

DIY salad dressing is tastier, more adaptable and, yes, easier than store-bought. Just follow these simple step-by-step instructions to make a classic vinaigrette. Then try the recipes for walnut ...

For a good, all-purpose vinaigrette formula, try this: Whisk ¼ cup acid (i.e., vinegar or citrus juice), ½ cup oil (if using a strongly flavored nut or olive oil, consider cutting it with a ...

If you’ve resolved to eat more veggies, meal-prep regularly, or spend less on takeout in 2025, it’s likely that you’ll be making a few salads this January.

In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified.

The four ingredients that the cookbook author uses in her vinaigrette are apple cider vinegar, Dijon mustard, honey and extra virgin olive oil—plus a pinch of salt for good measure.De Laurentiis ...

Marinate watermelon in vinaigrette in an airtight container in refrigerator 1 hour or up to one day. Preheat oven to 400 degrees. Spread pecans over a baking sheet and toast 6 minutes.