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Shallot Vinaigrette

(recipe, Anne Zimmerman)

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Read more in Anne Zimmerman's "Finding your own vinaigrette."


  1. 1 shallot, minced
  2. Pinch of salt, plus more to taste
  3. 1 Tbsp. sherry vinegar, plus more to taste
  4. 1 scant teaspoon whole-grain mustard
  5. Pinch of dried thyme (optional)
  6. ΒΌ cup extra-virgin olive oil
  7. Pepper, to taste


  1. Place the minced shallot and pinch of salt in a small bowl and cover it with the sherry vinegar. Let it sit for at least 30 minutes (this neutralizes the oniony part of the shallot).
  2. Add the mustard and, if using, the thyme. Next , whisk in the olive oil until the vinaigrette is the right texture. Taste and adjust, adding more vinegar or salt and pepper if needed. Dress greens and serve.