Matthew Card's Do-Everything Vinaigrette
The Do-Everything Vinaigrette
This versatile vinaigrette works for all manner of salads and everything from blanched green beans or kale to raw slivered sugar snap peas or fennel, shaved zucchini or summer squash, corn, tomatoes, and even chicken salad. Add a splash to freshly grilled chicken for a quick burst of flavor.
1 medium shallot, minced (2 to 3 tablespoons)
1. Combine shallot, vinegar, mustard, sugar, thyme, and large pinch each salt and pepper in mason jar. Allow to sit 10 minutes; add ¾-cup oil, cover jar, and shake vigorously until well blended. Adjust balance with additional olive oil if desired and season to taste with salt and pepper. Refrigerarate for up to 1 week (Shake to blend and retaste after storage—flavors will mellow).