The Bi-Rite Vinaigrette
Delicate and well balanced, this dressing complements just about any veggie or grain you choose - in fact, it is the back-bone of some of our most popular deli salads.
One batch is enough for many salads, so make this, keep it in the fridge, and don’t look back. You can use different vinegars with equally successful results, but you might need to adjust the quantity of vinegar depending on its acidity. Use good-quality extra-virgin olive oil – the flavor will be well worth it on your beautiful greens. [Editor’s note: recipe from Sam Mogannam’s Eat Good Food cookbook.]
1 cup extra-virgin olive oil
1/4 cup of freshly squeezed lemon juice
1/4 cup of champagne vinegar
1 small shallot, minced
2 teaspoons kosher salt
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoon honey
Combine all ingredients in a Mason Jar, cover tightly, and shake vigorously.
Refrigerated, it keeps for at least 2 weeks. Whisk or shake well before using; as always, be sure to taste the dressed ingredients and adjust the vinegar, lemon juice, or salt before serving.
Note: You can also add fresh garlic, finely grated lemon or orange zest, or fresh herbs such as chives, thyme, or basil to this vinaigrette. If you do so, add them only to the portion of the dressing you’re using right away (these fresh ingredients will discolor and change flavor during storage).