Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type: Condiment/Dressing | Diet: Vegan/GF
A slight variation on a basic vinaigrette, this one uses scallions on place of the usual shallots.
- 1/3 cup olive oil
- 2/3 cup neutral or nutty oil (such as grapeseed or sunflower)
- 1/3 cup white wine vinegar, cider vinegar, or another vinegar you prefer
- 1 1/2 teaspoons Dijon mustard
- 1/3 cup scallion (the green part), chopped
- 1 1/2 teaspoons salt
- pepper to taste
- If you’re using a blender, combine all of the ingredients, and purée. The mustard will act as an emulsifier, which means that it will allow the oil and vinegar to mix, and it will make the resulting dressing seem creamy, even though it isn’t.
- If you’re making the dressing by hand, you could combine all of the ingredients in a jar, cover it with a lid, and shake it. Or, you could combine everything except the oil in a bowl, and drizzle in the oil while whisking. (If you are making the dressing by hand, cut the scallions into smaller pieces).
- When you are dressing a salad, start with less dressing than you think you’ll need, add it to the bowl with the greens, and toss gently with tongs. Taste a leaf, and add more dressing, or salt, as needed.