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Home Pricing Community My Recipes

Home Pricing Community My Recipes

House Dressing

1.0

1 large shallot, very finely diced

2 tablespoons plus 1 teaspoon aged sherry vinegar, plus more as needed

1 tablespoon warm water

1 cup extra-virgin olive oil

1½ teaspoons honey

1½ teaspoons Dijon mustard

1½ teaspoons whole-grain mustard

2 thyme sprigs, washed leaves picked and finely chopped (about ½ teaspoon)

1 garlic clove, finely grated

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

Place the shallot in a fine-mesh sieve and quickly rinse with cold water. Allow to drain, then place in a medium bowl. Add vinegar and warm water, and let the shallot mixture sit for 2 minutes.
Whisk in oil, honey, both mustards, thyme, garlic, salt and pepper. Taste and adjust the salt and vinegar as needed.
Cover and refrigerate remaining dressing for up to 1 week.

To make a crunchy and refreshing green salad, toss Little Gem lettuce (or your favorite variety of baby lettuce), thinly shaved fennel, tender dill fronds, whole cilantro and parsley leaves, 1-inch pieces of chives and dressing. Season with salt and freshly ground black pepper. Delicately mound onto a serving platter and serve immediately.

https://cooking.nytimes.com/recipes/1027003-house-dressing

Course🧅Condiment

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Dressing

CuisineMediterranean

Occasions📆Everyday🥗Salad Dressing

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created last week

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